Challah "In A Bag"

This recipe is from www.heartofwisdom.com/heartathome
The hardest part for the kids is thee wait during rising time!

2 1/2 cups whole wheat flour



3 cups unbleached or all-purpose flour



2 pkg. of Rapid Rise yeast or 1 1/2 tbsp. instant-active bulk yeast



1 1/2 tsp. salt



Put half of the flour, all the yeast and salt in a gallon size zipper-lock bag or a large sturdy plastic bag (younger child may need another person to hold it tightly). Force all the air out of the bag, close and work the bag with your fingers to mix the ingredients together.



ADD:



1 2/3 cups very warm water (120oF. Use candy thermometer to make sure it isn’t too hot. If it is too hot the bread won’t rise; if too cool, it will

take longer to rise.)



1/4 cup oil or softened margarine



1/4 cup honey



Carefully squeeze out air, seal bag and work bag with fingers until well mixed.



ADD:



Add the other half of your flour. You will mix well, then watch to see if you

need any extra flour. If you do, only add 1/4 cup at a time. The dough should feel soft like new “play-dough,” and will pull away from the sides of the bag and stick to itself. If you add too much flour the dough will be too hard, like clay, and will not rise as well. Work the bag, mixing well.

Rest the dough (and you) for ten minutes. Spray or lightly oil cookie sheet.



TURN OUT:



Turn out dough onto light floured surface (about one cup of either flour).

Sprinkle some flour on top and knead several minutes until smooth and

elastic. ‘Knead’ means pushing the dough forward with the ‘heel’ of the palm of your hand, then using your fingers to pull it back over itself. Repeat,

turning dough as needed.



Break off:



Break off about one third dough. This will be for your top braid. Separate it into 3 equal parts and roll between your hands to shape into 8″ or 9″. long ropes. Braid the ropes. Now take the big portion of dough and divide it into 3 parts. Shape these into 14″ to 15″ ropes and braid. Place the larger braid on cookie sheet first and put the smaller one lengthwise on top.



Let Rise:



Let rise until double in size. This will take 45 minutes to 1 hour away from

a draft.



Preheat:



Preheat your oven to 325o. This takes 7 to 8 minutes. If you don’t, the bread will get too brown on the bottom before it’s done on top.



For Added SHINE:



For added shine and color, you can beat one egg white and use a basting brush to gently ‘paint’ your challah braids on the top and sides.



Bake:



Bake on the middle rack for 45 to 55 minutes until nicely brown (ovens vary). This loaf is equal to two medium loaves. It weighs about 2 1/4 pounds. If your family is small, you may want to halve the recipe.

King Arthur No Knead Cheese Semolina Bread

2 cups King Arthur Unbleached All-Purpose Flour


1 cup semolina

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 tablespoon Pizza Dough Flavor, optional ( I did not use)

2 tablespoons garlic oil or olive oil ( I used extra virgin olive oil)

1 to 1 1/8 cups lukewarm water

1 cup freshly grated Parmesan cheese ( I used 1 1/2 C)

1 cup diced Provolone cheese, smoked or plain, mild or sharp ( I did not use)

1 cup diced or coarsely crumbled Asiago cheese, mild or sharp ( I used 1 1/2 C Dubliner cheddar cheese)

8 1/2 ounces King Arthur Unbleached All-Purpose Flour

5 ounces semolina

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 tablespoon Pizza Dough Flavor, optional

7/8 ounce garlic oil or olive oil

8 to 9 ounces lukewarm water

4 ounces freshly grated Parmesan cheese

4 ounces diced Provolone cheese, smoked or plain, mild or sharp

4 ounces diced or coarsely crumbled Asiago cheese, mild or sharp

Directions

1) Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine.



2) Add the three cheeses, and mix till well combined.



3) Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.



4) Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.



5) Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet.



6) Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F.



7) Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.



8) If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.



9) Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.



Yield: 1 large or 2 smaller loaves.

Flaxseed Bread

This bread is gluten free, corn free, dairy free and casein free. I will be making this bread often , it is really tasty. The texture is like real bread!
2 C. flaxseed meal

2 C brown rice flour
1/4 C  chia seeds

2 T. aluminum-free, corn free baking powder

1 1/2 t. sea salt

2/3 c. extra virgin olive oil

1 1/3C water

8 eggs, beaten



Preheat oven to 350. Oil a loaf  pan.
Mix dry ingredients well. Mix wet ingredients together, combine with the dry ingredients and stir well. Pour into baking pan and bake until bread pulls away from the sides of the pan, about 60  minutes.

Gluten Free Irish Soda Bread

1 1/2 cups organic brown rice flour
 1/2 cup tapioca flour
 1/2 cup brown sugar
1 teaspoon baking soda
 1 teaspoon featherweight baking powder
1 teaspoon salt
1 egg
1 cup yogurt


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and yogurt. Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.

Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

Tyler Florence's Chocolate Banana Bread

1/2cup (1 stick) unsalted butter, softened, plus more for the pan


2 cups all-purpose flour

3/4 cup sugar

1/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

4 ounces bittersweet chocolate, melted

2 large eggs

3 very ripe bananas

1 teaspoon vanilla extract



Preheat the oven to 350˚F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not overbeat.



Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding

Hawaiian Bread

Yield 2 - 9x5 inch loaves

Ingredients

3 cups whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced


Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely

Grissini

This recipe is from Cooking Light Magazine October 2009. The family loved these bread sticks.

1 (11-ounce) can refrigerated French bread dough
2 tablespoons olive oil, divided
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons lightly toasted sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
Preparation
1. Preheat oven to 425°.

2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle on a lightly floured surface. Brush dough evenly with 1 tablespoon oil. Combine cheese and the next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with remaining cheese mixture. Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp.

Stollen

For Saint Lucy's feast Day on Sunday I made this Stollen recipe. I substituted the Bob's Gluten free baking mix and I did not use the buttery sweet dough flavoring.

Mini Panettones

1/2 C mixed dried fruit( i used golden raisins, regular raisins and currants)
1/2 C Limoncello liquer
1 box ( 15.6oz.) cranberry quick bread
2 large eggs, 1/2 c whole milk
1/4 c salted butter, at room temperature
Heat oven to 350 degrees f. In a bowl combine the fruit and Lemoncello, let rest for 10-15 minutes. In a large bowl, combine the bread mix, milk, eggs, butter and fruit -liquer mix until blended. Divide batter evenly between 4 greased and coffee filter lined 8 oz. bowls. Place bowls on a jelly roll pan and bake for 45 minutes or until golden and centers come out clean. Let cool and either dust with conf. sugar or frost, if desired.

Cheese Bread

Take a round bread and cut a checkerboard pattern into the top, being careful not to cut all the way through. Place cubes of cheese( I used sharp cheddar) into each slit. Sprinkle onion powder, granulated garlic and Italian seasonings on top. Melt 1/4 C of butter and drizzle over the top of the bread. Place in a preheated 375 degree oven, on a foil lined cookie sheet, for 20 minutes or until the cheese is melted and the bread is crispy.

Zucchini Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups Sugar

1/2 C brown sugar

4 eggs, room temperature

1 cup vegetable oil

2 cups grated, unpeeled zucchini

1/2 teaspoon vanilla

Preheat oven to 350° F. Sift flour, baking powder, baking soda, salt and cinnamon, then set aside.Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix. Spoon batter into nonstick muffin pans. Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn muffins out onto a rack to cool. Makes 24 muffins.Demerara sugar has a crunchy texture that makes it a great topping on desserts and helps enhance the flavor and texture of baked goods.

Popovers

1 C all purpose flour

1/4 tsp. salt

1 C milk

2 eggs, well beaten

1/2-1 T melted butter

in a bowl combine flour and salt. Whisk in half of the milk, then both eggs and remaining milk. Mix well. Add melted butter , mix until well blended. Spray muffin tins with cooking spray. Divide batter among 10 muffin cups or 6 larger sized muffin tins. Bake in a preheated 450 degree oven for 30-35 minutes or until they are browned. Immediately after removing from the oven poke once with the tines of a fork for the steam to escape.

Cinnamon Sour Cream Streusel Bread

Excellent, moist bread. I had to put the bread away before i devoured it myself!!

Irish Soda Bread with Currants & Raisins

Today i used this recipe and substituted the currants and cranberries for the raisins and I also switched the flour to whole wheat flour.

Cappy Bread

Take 1 loaf of Italian bread and hollow out the center leaving just a shell. Reserve bread. Brush the inside of the bread shell with olive oil and bake in a 350 degree oven for 10 minutes. Meanwhile beat 6 eggs, 1 C milk,1 C bread cubes from reserved bread, 1 C shredded cheddar cheese, 1/4 c grated Parmesan cheese, salt and pepper, dried oregano and 1 lb. hot ham cut thin and cubed. Pour into the bread shell , dot with butter, and bake in the oven for 45- 60 minutes or until golden brown on top and a knife inserted in the middle comes out clean when you test it.

Quick Sesame Whole Wheat Buns

This recipe is delicious and easy. A keeper recipe.

Easy Hot Cross Buns

This recipe is from King Arthur Flour's website. I used cranberries for the dried fruit.

Stonyfield Farm Boston Brown Bread

A hearty spicy loaf or if you double the recipe, like I did, 2 loaves and 12 muffins.

Irish Brown Bread

This easy tasty bread recipe is a keeper. The whole family loves this bread. Tasty and not overly sweet.

Irish Soda Bread

I love Irish Soda bread and i usually make it for Saint Patrick's Day, so here is the recipe we are trying this year.