December 31, 2005

Challah - The Braided Sabbath Bread-Claudia Roden חלה

Only 2 Breads were baked this Time ...

































Make your own challah/round or braided/By Claudia Roden
Makes 4 Loaves
· 2 tablespoons dry yeast
· 2¼ cups (500 ml) lukewarm water
· ½ cup (100g) sugar
· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing
· 1 tablespoon salt
· ½ cup (125 ml) vegetable oil
· About 9 ¼ cups (1 1/3 kg) flour
· Poppy or sesame seeds (optional)
H O W
Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.
In a very large bowl, lightly beat the eggs... Full Recipe
-
Here

Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.
To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.
To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.
Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.
Variations for Sweet Challahs:
Add ½ cup (125 ml) honey to the beaten eggs.
Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.


Jewish Hallah +

Makes 4 loaves , [Making Challah- Here]+ More Recipes

חלה נפלאה ומומלצת
חלה - מתכון של קלודיה רודן
הכמות:4 חלות
החומרים
שתי כפות שמרים יבשים
חמש מאות מ"ל מים חמימים
מאה גרם סוכר
ארבע ביצים טרופות
כף מלח
מאה עשרים וחמש גרם שמן קנולה
קילו ושלוש מאות גרם קמח לבן רגיל
גרגירי פרג שלם ו/או שומשום לזריה

ההכנה
להמיס את השמרים במים עם כפית סוכר
לטרוף היטב ולהניח ל – 10 דקות,עד שתופח ומבעבע
בקערהגדולה מאוד,לטרוף ביצים
להוסיף מלח,סוכר ושמן ולטרוף שוב
להוסיף שמרים ("מבעבעים") ולטרוף היטב
להוסיף את הקמח בהדרגה, עד לקבל בצק רך, בהתחלה לערבב עם כף גדולה ,אח"כ לערבב בידיים
ללוש את הבצק כ – 15 דקות, עד שחלק וגמיש מאוד
ניתן לבזוק עוד מעט קמח אם דרוש
להניח בקערה משומנת, להתפיח עד שכפול, בין שעה לשעתיים (התפחתי שעה וחצי
אחרי התפיחה, ללוש את הבצק מעט ל'הוצאת האויר',לחלק ל – 4 חלקים

:ליצירת חלות עגולות
לגלגל בידיים כל רבע בצק לגליל באורך 46 ס"מ, עובי 5 ס"מ
להניח על תבנית אפיה ולגלגל כמו שבלול (כספירלה), להמשיך כך עם יתר הבצק
:ליצירת חלות קלועות
.לחלק כל רבע בצק ל- 3 חלקים
לגלגל כל "חבל" לאורך 46 ס"מ, עובי 3 ס"מ. לקלוע 3 חבלים לצמה. להמשיך כך עם יתרת הבצק

אפייה
להניח חלות על תבניות מרופדות בנייר אפייה, במרחק אחת מהשנייה
2אני אפיתי 2 חלות בתבנית הגדולה של התנור
לכסות ולהתפיח שעה או עד שהכפיל נפחו
בנתיים לחמם תנור ל – 180 מעלות
למרוח את החלות בביצה טרופה/חלמון ולזרות פרג ר/או שומשום
לאפות בתנור החם 30-40 דקות, עד ששחום ויפה
ניתן לגוון ע"י הוספת צימוקים ממש לפני עיצוב הסופי של הבצק,ליצירת חלה מתוקה
הערה

השתמשתי ב- 2 שקיקים של שמרים יבשים של "דגן", משקל כל שקיק 11 גרם. תופח יפה מאוד

December 26, 2005

Mom's Studenten brot Recipe עוגת התפוחים של אמא ולחם הסטודנטים של אמא

 

Baking This Wonderful "Blitz-Schokokuchen" or 'The 200 cake' again. עוגת שוקולד המאתיים
200 gr chocolate (50%)
200 gr butter
200 gr sugar
200 gr ground nuts
1 ts +1/4 ts baking powder
1 ts vanilla
4 eggs room temp.
----------------------------
Preheat the oven to 160C

Melt the butter+chocolate.Mix the chocolate mixture, add sugar, nuts,baking powder,vanilla, and finally the eggs, beat well after each egg.. pour into a 26cm round baking dish. bake for 40-45 minutes.













Very Easy Apple Cake עוגת תפוחים של אמא







7 apples
3 eggs
1 1/2 cups sugar
1/2 cup oil
2 cups AP flour
2 ts baking powder
----------------------
Any other fruit can be added, like :plums, apricots, peachs.. and more.
----------------------
Preheat the oven to 180C (350f)
Cut peeled Apples into round bakind dish. (add some golden sugar)
Mix :eggs+oil+sugar.
Add flour mixed with baking powder.
Pour over fruit.Bake 45-50 minutes until done









from grandma+grandpa..many years ago !













"Mom's Studenten brot" לחם הסטודנטים של אמא וסבתא גם
What to make with extra egg whites? ,Extra I mean more than one or two..

I realy have no extra egg whites right now, but Mom reminds me of her "Studenten brot", It's a family recipe, my grandma Dora used to bake this cake, many years ago.
I realy don't know how this wonderful cake got this name.. It means " student Bread" , even I'ts a Cake ,anyway..I like this name.. and I love the cake..!
I hope to bake mom's cake as soon as I get 7 Egg Whites !

Mom's Studenten brot Recipe :
7 egg whites
7 TB sugar
7 TB flour
7 TB oil
1/2 lemon juice+grated peel
---------------------------------------
raisins, Candied Orange Peel, chocolate in small pieces.. as you wish .. that's all !
H O W
Preheated the oven to 170C .Whip the egg whites , than add the sugar.
Mix the flour with all other ingradients ,
Mix all together (add the oil if you want to)
Bake until done (for 50-60 minutes [In a round small baking dish or in a long one).

December 24, 2005

Monkey Bars עוגת בננות

Monkey Bars עוגת בננות
 





















I'm baking those Bars for years, Today, when I found the 2 left Egg whites, I just wanted to bake those Monkey Bars again .. :-)
"This moist snacking cake might remind you of banana bread.."  
 Monkey Bars/Cooking Light
1/2 cup raisins
1 1/2 tablespoons dark rum or apple juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
ooking spray
1 tablespoon powdered sugar
H O W :
Combine the raisins and rum in a microwave-safe bowl.Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.

Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined.
Stir in raisin mixture and walnuts.
Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden.

Cool the bars completely on a wire rack. Sprinkle with powdered sugar. Yield: 16 servings.full recipe - here
Full Recipe is Here[Nana's Banana Bread ]


 אצלנו בבית העוגה קיבלה את השם : מטילי קופים
עוגת בננות Monkey Bars
:החומרים
חצי כוס צימוקים
כף או שתיים כפות רום או מיץ תפוחים - אני שמה רום
כוס קמח לבן רגיל
חצי כפית אבקת אפיה
חצי כפית סודה לשתיה
רבע כפית מלח
שלושת רבעי כוס סוכר חום כהה
שישים גרם חמאה רכה
חצי כוס מחית בננות
שלוש כפות ריוויון
כפית תמצית וניל
שני חלבונים מביצה גדולה
שליש כוס אגוזים קצוצים


הכנה
לחמם תנור לחום 180
לערבב צימוקים ורום, להרתיח כ- דקה לספיגת הנוזל
לערבב: קמח+2 אבקות התפחה ומלח
לטרוף סוכר חום וחמאה, להוסיף בננה, ריווין, וניל וחלבונים
להוסיף תערובת הקמח, לבחוש עד שמעורב היטב,ולא יותר מדי
לערבב פנימה צימוקים ואגוזים
למרוח את העיסה על תבנית 20 על 20
לאפות כ - 30 דקות או עד שזהוב
לצנן לגמרי, לבזוק אבקת סוכר

הכמות:כ- 16 ריבועיות
יפה להגשה בעטרות נייר, מצויין גם לאחר הקפאה

December 23, 2005

Only One Kiss - Baby meringue

happy Holidays !










































This Recipe is taken from Ynet - the printed edition (When Nir zuk visited the 2 sisters Rona and Efrat from Orot)
There was a wonderful picture, baby meringue , with chocolate sauce...So I have another 2 egg whites left..part of my family around..that perfect timing ! :-)
Preheat the oven to 100C
you need an large baking dish and:
2 egg whites,3/4 cup sugar,pinch salt,1 ts vanila. Beat egg whites; add sugar gradually ,beat as long as you get a very stiff foam.Pipe meringues on a sheet and bake for 2 hours . cool well . ;-)

Swedish Dill Bread לחם שוודי **

Swedish Dill Bread
























This is a wonderful Bread ,soft inside, full with onion chunks, (I use only 1 onion ), No spread is needed.. :-)
 




Swedish Dill Bread
Recipe from: The Essential Kitchen by CHRISTINE MCFADDENCookbook Heaven at Recipelink.com
Makes: 1 loaf
8 1/2 x 41/2. x 3-inch nonstick bread pan
wire rack
Ingredients
2 tsp. active-dry yeast
1 tbsp. lukewarm water
3 1/3 cups bread flour
1 tsp. salt
2 tbsp. chopped fresh dill
2/3 cup cream cheese, at room temperature
2 onions, roughly chopped
2 tbsp. unsalted butter, at room temperature, plus extra for greasing pan
1 egg, beaten
H O W:
Sprinkle the yeast into the water in a small bowl. Leave for 5 minutes, then stir until dissolved.
Sift the flour and salt together in a large bowl. Make a well in the center and add the dill, cream cheese, onions, butter, egg, and yeasted water. Use a wooden spoon to mix all the ingredients together with the flour to form a stiff, sticky dough.
Turn the dough onto a lightly floured countertop. Gather into a ball and then flatten. Shape the dough by folding one half over the other, bringing the top toward you.
Use the heel of your working hand to push the dough away from you. At the same time, use the other hand to rotate the dough slightly toward you, guiding it slowly around in a circle. Repeat the folding, pushing, and rotating for at least 10 minutes until the dough is silky smooth.
Put the dough in a clean bowl and cover with a dishcloth. Leave the dough to rise until it has doubled in size, about 1 1/2 hours.
Grease a bread pan with butter. Punch back the dough, then leave to rest for 10 minutes.
With the palm of your hand lightly floured, flatten the dough to expel any gas bubbles. Keep it in a round shape by exerting even pressure.

Fold one edge of the dough to the center. Press gently to seal the fold.
Fold the other half of the dough inward so the two folds overlap along the middle of the loaf. Gently press along the length of the outer seam to seal the two folds together.
Place the dough seam-side down on the countertop.

Shape to an even thickness. Lift the dough, tuck under the ends and place it in the prepared pan, seam-side down.
Cover with a dishcloth. Leave to rise until the dough is 1/2 inch above the top of the tin, about 1 1/2 hours.
Meanwhile, heat the oven to 350 degrees F.

Bake the loaf for 45 minutes to 1 hour until deeply golden and hollow-sounding when tapped underneath. Turn out on a wire rack and leave to cool
Full Recipe - Here
** My Top secret.. I have NO dill...,shell I call This Bread 'Onion Bread'?... :-) **

December 21, 2005

Buttermilk Cluster





































Makes 12 to 18 rolls, depending on size
6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 cup buttermilk
1 tablespoon honey
Glaze:1 egg beaten with 1 teaspoon water
Topping:1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)
________________
Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.
Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won't stick, add a bit more buttermilk or water..
Full Recipe -By Floydm
*** I think 220C is high..next time , I'll bake it half time in high tep. and then in 180C, I think It will be better less brown ***
Related Posts with Thumbnails
Creative Commons License
יצירה זו מופצת תחת רישיון ייחוס-שימוש לא מסחרי-איסור יצירות נגזרות 1.0 Israel של Creative Commons. website counter Creative Commons License Subscribe in a reader Subscribe to My Mom's Recipes And More by Email
by TwitterButton.com