Tag: bread

Challah

On By CandiceIn Baked goods, Bread, Jewish Food, Uncategorized1 Comment

BF3F2A01-7312-4F6E-86C5-1E87882A3C1B-21960-00000ACD39F945A2_tmpI like to mix everything by hand in a large mixing bowl with a whisk. These challahs come out beautifully.

INGREDIENTS

7 Cups All Purpose Flour
1 Package Instant Yeast
1 Egg, Lightly Beaten
½ Cup Canola Oil
1 Tbsp Salt
½ cup plus 1 Tbsp Sugar
2 Cups Warm Water

Egg Wash
1 Egg, Lightly Beaten

IMG_6454

METHOD

1. In a large mixing bowl whisk together 1 Tbsp of sugar with the yeast and warm water. Leave it to rest for 10 mins, it should become foamy.
2. Add the remaining sugar and salt, whisk until dissolved.
3. Now add 3 cups of flour and whisk until incorporated.
4. Add the lightly beaten egg and oil, mix well.
5. At this stage you can slowly start adding the remaining 4 cups of flour. When the dough starts to become too thick, remove the whisk and start using your hands.
6. Turn the dough out onto a floured surface and start kneading until the dough is no longer sticky.
7. Once no longer sticky, knead the dough for at least 10 minutes. You know it’s ready when you push your finger into the dough and it springs back on it’s own.
8. Place the dough into a large oiled bowl and cover with cling wrap.
9. Wrap with a blanket around the bowl and place in a warm spot for 1-2 hours, punch down the dough every so often and let it finally rise until it’s doubled in size.
10. Once doubled in size, punch down the dough and braid into challahs.
11. Place the challah on the baking sheet and lightly cover with cling wrap.
12. Let the braided challah rise for about 30 minutes.IMG_6451
13. At this point, preheat your oven to 180°C/375°F
13. Carefully brush with egg wash, you can leave them plain, sprinkle with sesame seeds or cinnamon sugar. Whichever you prefer.
14. Bake for 20-25 minutes, turn off the oven and leave the challah in for another 10 minutes.
15. Remove from the oven and serve warm.
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Gluten Free, Dairy Free Soft Pretzels

On By CandiceIn Appetizer/Starters, Baked goods, Bread, Dairy Free, Gluten FreeLeave a comment

img_8464PRETZELS
Makes 12 Pretzels

3 1/2 cups Gluten Free Flour
2 Tsp Instant Yeast
1 1/4 Tsp Salt
3 Tbsp Brown Sugar
1 Tsp Xanthan Gum
1/2 Tsp Baking Powder
1 1/4 cups Warm Water (plus extra if needed)
1 Large Egg (room temp)
2 Tbsp Butter or Vegan Butter (I prefer Fleischmanns)

BAKING SODA DIP
3 quarts (3 liters) water
1/4 cup Baking Soda
2 Tbsp Brown Sugar

EGG WASH
1 Egg Yolk
1 Tbsp Water

OPTIONAL TOPPINGS
Pretzel Salt
Butter/Vegan Butter
Cinnamon Sugar

Instructions

Dough
1. Combine the flour, sugar, yeast, salt, xanthin gum, and baking powder in a large mixing bowl or stand mixer.
2. Add the water, egg and butter. Mix until a firm dough forms, about 4 minutes in a stand mixer with the paddle attachment. If the dough appears to be dry, add 1 to 2 tablespoons water or enough for it to form a soft pliable dough.
3. Knead the dough until smooth, then transfer to a lightly greased bowl. Cover will cling wrap and a kitchen towel and let rise until almost doubled, 1 hour – 1.5 hours.

Shaping and Baking
1. Preheat the oven to 425°F/ 280°C.
2.Lightly grease two baking sheets, or line them with parchment.
3. Bring 3 quarts water to a boil in a large pot.
4. Remove dough from bowl and divide into 12 pieces. If dough is sticky, lightly flour kitchen surface.
5. Work with one pice at a time, keeping the other pieces covered. Roll the piece out and shape into a pretzel. Watch this video on how to shape pretzels.
img_8453
4. Add the baking soda and sugar to the boiling water and wait for the foam to subside.
7.Gently place the pretzels one at a time into the water, they will initially drop to the bottom and then they will rise. If they don’t rise within 5-10 seconds, use a slotted spoon to nudge them from sticking on the bottom. They can removed when as soon as they float to the top.img_8462
8. Remove the pretzels form the water and place on baking sheet. Brush with egg yolk wash and sprinkle with salt (or leave plain if you’re making them sweet).img_8460
9. Bake the pretzels until golden brown about 10-15 mins.
10. If you choose to make cinnamon sugar pretzels, brush with melted butter as soon as you remove from the oven and dip into cinnamon sugar mix.img_8450

Gluten Free Vegan Pumpkin Chocolate Bread Mini Loaves

On By CandiceIn Baked goods, Bread, Cakes, Dairy Free, Dessert, Gluten Free, Sweet Treats, VeganLeave a comment

Pumpkin Chocolate Bread

This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

  1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
  2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
  3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
  4. Add the dry ingredients into the wet ingredients and mix well.
  5. Add the chocolate chips and combine.
  6. Spoon evenly into loaf pans.
  7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.

Boulkas and Babkas

On By momshcooksIn Baked goodsLeave a comment

 INGREDIENTS
5 cups Cake or all purpose flour
1 pkt (10grams) instant yeast
1/2 cup Sugar
1 1/4 cups Milk or Soya Milk
125grams (1/4lb) Butter or Parev Margarine
2 Eggs – beaten

Filling
Apricot Jam – Jelly
1 cup Sugar mixed with 2 tbls Cinnamon
1/4 cup melted Butter or Margarine.

Topping

1 egg beaten
A Streusel made with 1/4 cup Butter or Margarine, 1/4 cup Flour & 1/4 cup sugar mixed to a crumble.

METHOD

Oven 180°C / 350°F

1. Using a mixmaster place sifted flour, sugar and yeast in the bowl.
2. Heat the milk and butter/Marge in the microwave till warm and butter melted. Do not bring to the boil as the hot liquid will kill the yeast.
3. Pour the warm liquid and the eggs over the flour mixture and using the dough hook knead the mixture. You may need extra flour if the dough looks sticky and does not leave the sides.
4. Let it knead for 12 minutes.
5. Place the dough in a large oiled bowl and cover with plastic. Cover with a blanket and leave to rise until doubled in size about an hour.
6. Punch down and divide mixture in half.
7. Roll out into a large rectangle.
8. Melt the butter for the filling and paint over the dough then paint with apricot jam/jelly. Sprinkle half the cinnamon sugar. Roll up tightly.

For BOULKAS:

1. Cut into 1 inch slices.
2. Spray a muffin pan with non stick spray and place cut side up in muffin pan.
3. Bake BOULKAS for 20 minutes or till golden.
4. Once golden remove from oven and leave to cool for 10 minutes before removing from pan.

BOULKAS

For BABKA:

1. Paint the roll with butter and fold in half and twist together.
2. Spray a long loaf pan with non stick spray, place layer of baking paper in pan and respray.
3. Place Babka in pan. Cover and leave to rise until double in size. About an hour.
4. Carefully paint with egg and sprinkle with either cinnamon sugar or streusel mixture.
5. Bake Babka for 40 minutes till golden.
6. Once golden remove from oven and leave to cool for 10 minutes before removing from pan.

BOULKAS AND BABKE