Recipe © 2013 by Beth Hensperger and used by permission of The Harvard Common Press

This bread contains honey for sweetness and a combination of milk and water for tenderness. This one is a slow riser, so don't despair. It is best eaten the day it is baked.

Ingredients

2-POUND LOAF:
1⁄2 cup water
2⁄3 cup milk
1⁄3 cup honey
1 large egg
1 1⁄2 tablespoons butter, cut into pieces
2 2⁄3 cups bread flour
1 1⁄3 cups whole wheat flour
1 tablespoon plus
2 teaspoons gluten
2 1⁄2 teaspoons salt
1 tablespoon SAF yeast or
1 tablespoon plus
1⁄2 teaspoon bread-machine yeast

Directions

 1. Place all the ingredients in the pan according to theorder in the
manufacturer's instructions. Set crust on medium and program forthe
Basic cycle; press Start. (This recipe is not suitable for use with
the Delay Timer.)

2. When the baking cycle ends, immediately remove the breadfrom the pan and place it on a rack. Let cool to room temperature beforeslicing.

Notes

Parve margarine (such as Earth Balance) and soy milk may be substituted for dairy ingredients.

Recipe, bread, kosher, dairy, parve

Adapted from Kosher By Design by Susie Fishbein
This challah is rich, and amazingly delicious. Many readers say that is the best bread machine challah that they have ever tasted. Not surprising, since it was developed by Susie!

Ingredients

1 1/2 cups water
5 large egg yolks
1 1/8 teaspoons salt
1/3-cup oil
4 1/4 cups bread flour
1/2-cup sugar
1-tablespoon active dry yeast
For egg wash: 1 large egg, lightly beaten
sesame seeds or poppy seed

Directions

Place the water, egg yolks, salt, oil, flour, sugar and yeast in the bread machine pan. Process the ingredients in the dough cycle.
Remove when the machine beeps indicating that the dough is done.

Preheat the oven to 350 degrees.
Divide the dough in half, and then into three sections.
Roll each section into a long strand. Braid the three strands, pinching the top and bottom ends together. Place on a parchment-lined or lightly greased, or Silpat baking sheet.
Repeat with the remaining dough, making the second challah.
Let rise, covered, for 30 minutes. Brush with the beaten egg.
Sprinkle with the sesame seeds, poppy seeds, or a combination.
Bake at 350 for 25-30 minutes or until top is golden, and the challot sound hollow when tapped. Cool on a wire rack.

Notes

Recipe, bread, challah, kosher

King Arthur Unbleached All-Purpose Flour is perfect for bread machines, too.
Its high protein level (11.7 grams per cup), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour.
For large (1 ½ lb.- 2lb.) machine

Ingredients

1-cup lukewarm water
1/3-cup lukewarm milk (dairy or parve)
3 tablespoons butter or margarine
3 3/4 cups King Arthur Unbleached All Purpose Flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

Directions

Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start.

Notes

For more excellent bread machine recipes visit Kingarthurflour.com

Recipe, kosher, bread

                                                 Photo: Charlotte Orrin

Adapted from a recipe by Charlotte Orrin
Red Star PLATINUM Yeast Sampling/Baking Contest entry

I made my homemade challah using the Red Star Platinum yeast. I have never had my dough rise so nicely and then when it was done, it was so fluffy that it was amazing!! I will definitely be switching to this yeast every week. 

Ingredients:

3 tbs Red Star Platinum yeast
4 cups warm water
2 tbs sugar
12 cups flour
1 cup sugar
1 cup oil
1/4 cup honey
3 eggs
2 tbs salt

Directions:

Mix the yeast with the water and 2 tbs.sugar till it bubbles and doubles in size

In a bowl mix together the flour, 1 cup sugar, oil, honey, eggs and salt.

When the yeast is done, add it to the flour mixture and mix it together till the dough doesn't stick to your hands.

Put it in a big bowl, cover in a warm spot and let it rise for 1 1/2 hours. Then punch it down and let it rise for another hour.

Preheat the oven to 170 degrees. Separate the challah into dough balls (if you want 3 challahs you should have 3 chunks of dough). Braid the challah and place into the pan, brush it with egg and bake until it doubles in size. Raise the oven temperature to 300 degrees and continue baking for about an hour or until it's golden brown!! I find that when you do a slow bake, it bakes more evenly.

Notes:

Yield: 3 challahs

Recipes: Bread, Challah, Parve, Kosher

by Rebbetzin Kanievsky, The Bais Yaakov Cookbook

The hand written recipe above is the original recipe written by Rebbetzin Kanievsky and appears in the Bais Yaakov Cookbook: "This is the original recipe, as given to us by Rebbetzin Kanievsky. She instructed us to multiply the recipe by 2 1/2 times (as it appears below), in order to be able to make the brocha of hafrashas challah."

Ingredients:

5 cups warm water
4 tablespoons dry yeast
1 1/4 cups sugar
1 1/4 cups oil
1 1/2 tablespoons salt
5 pounds all–purpose flour
1 egg, lightly beaten

Directions:

To Make the Dough: Place warm water, yeast and sugar in a bowl of electric mixer. Let it sit for about 7 minutes until it becomes bubbly. Place the mixer on low and add oil and salt. Slowly add the flour, one cup at a time. Continue mixing on low, while adding flour, for about 10 minutes.

Remove dough from mixing bowl and place in large bowl. Cover bowl with a towel and let rise in  warm place for about an hour.

Grease 5 or 6 loaf pans, depending on what size challah you prefer. At this point take the challah with a Brocha.

Braid the dough and place in greased loaf pans. Let rise for another hour. Preheat oven 350. Brush with egg and bake for 45 minutes.

Notes:

Yield: Makes 5-6 challahs

Recipes: Bread, Challah, Parve, Kosher

Adapted from a recipe shared by Rebbetzin Lori Palatnik, JRWP
Raisins and brown sugar add a sweet twist to this Shabbos challah

Ingredients:

3 Tablespoons yeast (or 3 pkgs.)
1 small soup bowl of warm water (1 cup)
2 1/4 cups warm water
1 Tablespoon brown sugar
1 Tablespoon salt
Raisins- about 2 handfuls,(1 cup) white raisins preferred
4 eggs, slightly beaten
7 cups white flour
7 cups whole-wheat flour
3/4 cup oil
3/4 cup brown sugar
sesame or poppy seeds (optional)

Directions:

Dissolve yeast in soup bowl of warm water with 1 Tablespoon brown sugar. Set aside to "bubble-up."

In a large bowl, combine eggs, oil, brown sugar, about a tablespoon of salt, a couple of handfuls of raisins (white raisins work best). Add the yeast/warm water mixture that has started to "bubble-up" and all of the warm water. Stir together.
Add flour, alternating a couple of cups of white, then whole wheat. Use your hands to mix and gradually, keep adding flour (you may need a little more), until the dough doesn't stick to your hands. Remove the dough and knead just a couple of minutes.

Add some oil to the bowl and place dough mixture back in, turning it over so that all sides are coated with oil. Take a towel dampened with warm water and cover the container. Let rise at least 1 hour or until doubled. Punch down.
Separate challah with a bracha, roll, and braid. Brush with egg wash (using 1 whole egg slightly beaten) and sprinkle with sesame or poppy seeds if desired. Bake in preheated 350 degree F. oven for approximately 20 minutes, or until challahs are golden brown and sound hollow when tapped.

Makes about 6 loaves.

                                                                Photo: Judith Shoobe

Adapted from a recipe by Judith Shoobe
Red Star PLATINUM Yeast Sampling/Baking Contest entry

This is the easiest one-loaf yeast bread you will ever bake. The recipe produces a soft crust and a moist center.  The basic ingredients can be found in most kitchens. The suggested vegetable shortening and parve milk can be found in most health food stores.

Ingredients:

3/4 cup warm water
1 package Red Star Platinum Superior Baking Yeast
1 teaspoon salt
1-1/2 tablespoons sugar
1 tbsp vegetable shortening  (I like Earth Balance Organics Coconut Spread)
1/2 cup Coconut milk
3 cups all-purpose flour, approximately
1 oz sugar
1 teaspoon cinnamon
1/4 - 1/2 cup raisins

Directions:

In large bowl, add 1 cup of the flour.  Stir in dry yeast. Then add the warm water.  Continue to mixing until yeast is dissolved and the ingredients form a “sponge”. Allow to ferment until double the bulk

Add salt, sugar, shortening, and milk to bowl. Mix in thoroughly.

Mix in the second cup of flour.

Begin adding more flour (from the remaining cup), one tablespoon at a time, until the dough chases the spoon around the bowl.

You may not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in “buttered” bowl (you can use shortening or olive oil); turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Preheat oven at 375 degrees F.

To form dough into loaf start with the rounded dough: Stretch ( roll gently) it into a long rectangle.

Sprinkle with cinnamon sugar mixture and raisins.

Fold long way into thirds. Allow to rest for 5 min. then roll out so the width (between sides with no edge is approximately as long as the loaf pan.

Roll (from open edges) into a loaf.  Tuck edges under and place greased loaf pan.

Cover and let rise for about 30 minutes.

Score dough by cutting three slashes across the top with a sharp knife.

Put in oven and bake for about 25 minutes or until golden brown.

                                                 Photo: Judith Shoobe

Turn out bread and let cool on a rack or clean dish towel

Notes:

Yield: 1 loaf

Recipes: Bread, Cinnamon Raisin, Parve, Kosher

                                          Photo: Leta Borck

Adapted from a recipe by Leta Borck
Red Star PLATINUM Yeast Sampling/Baking Contest entry

What could be better than a cinnamon bun? A cinnamon bun with caramel sauce!

Ingredients:

Dough:
2 cups warm water
2 packages Red Star PLATINUM Superior Baking Yeast
1/2 cup sugar
1 egg
1/2 cup oil
6 1/2 – 7 cups flour

Filling:
1/2 stick melted butter
4 packages cream cheese
4 eggs
1 teaspoon vanilla
1 cup sugar
Sprinkle of cinnamon

Crumb Topping:
2 cup flour
1 cup sugar
1 cup brown sugar
Cinnamon
1 stick butter, softened

Hershey's Caramel Syrup

Directions:

Dissolve yeast with water. Add sugar, oil, egg, and 3 cups flour.  Mix with wooden spoon.  Add remainder of flour and continue mixing by hand until nice and smooth.

Spread a little oil  on top of dough. Refrigerate at least 2 hours until double in size.

Make the filling: Mix together the cream cheese, 4 eggs, 1 teaspoon vanilla, 1 cup sugar and cinnamon until smooth.

Make the crumb topping: Using a fork, crumble the crumb topping ingredients – 2 cups flour, 1 cup sugar, 1 cup brown sugar, cinnamon adn 1 stick butter –  together until you have large clumps of crumbs:

Punch down the dough.  Divide dough in half. Roll out into a rectangle.  Spread some of the melted butter on the dough. Spread half of the filling mixture on the dough. Roll up like jelly roll. Repeat the same procedure with the remaining dough.

Slice into thick slices.  Put the remaining melted butter on cookie sheet and sprinkle some crumb topping on top.  Put sliced buns on prepared cookie sheet.  Leave space between buns as they do rise.

Brush tops of buns with melted butter.  Sprinkle crumbs on top of buns.

Let rise another 1/2 hour.

Bake in preheated 350 oven for 20-30 minutes until lightly brown.

Cool and drizzle caramel topping on top.

Enjoy!

Notes:

Recipes: Bread, Cinnamon Buns, Cheese, Caramel Sauce, Dairy, Kosher

                                                Photo: Susan Rhine

Adapted from a recipe by Susan Rhine
Red Star PLATINUM Yeast Sampling/Baking Contest entry

We liked the addition of cranberries in this recipe. They are added during the forming of the challah strands.

Ingredients:

3 cups All–Purpose Gold Medal Flour, room temperature
2 tsp of salt
2 teaspoons Red Star PLATINUM Yeast
1/4 cup honey
1/3 cup oil
3 egg yolks, room temperature
1 1/4 cups of very warm water, but not hot
1/2 cup dried cranberries

Directions:

Mix  together 1 1/2 cups of flour and salt until blended; add the yeast and blend.

Add the liquid ingredients − honey, oil, egg yolks, warm water − to the flour mixture. Add in the remaining 1 1/2 cups of flour; mix.  Let this sit for 10 minutes. Then knead with hands or dough hook until dough forms and is smooth.

Divide dough into three portions and start rolling and pulling into braids.  Have all three uniform in size and length adding in your cranberries at this point or omit.

Braid the challah and  then pinch ends under.  Do this on a prepped sheet or parchment paper in warm area.  Let rise until doubled in bulk. Mine took 1 hour.

Bake in a preheated oven at 350 degrees. Check on your bread after 20 minutes; depending on the oven, it can take from 25 to 30 minutes. I always brush mine with egg wash before baking and some people like to add sesame seeds or coarse salt to the top.

Truly your own!

Notes:

Yield: Makes 1 large loaf

Recipes: Bread, Challah, Cranberry, Parve, Kosher

Adapted from a recipe by Chef Lacey Lee Berry, for Bosch

The combination of whole wheat and all–purpose flour improves the nutritional aspects of the dough plus yields a light crust with a nutty taste. The surprise ingredient in this dough recipe is Italian seasoning. The rising time is only 30 minutes, so on busy nights it is still possible to serve your family a wholesome homemade pizza.

Ingredients:

2 1/4 cups warm water
3 Tablespoons olive oil
4 teaspoons quick-rising yeast
2 teaspoon honey
1 1/2 teaspoon salt
3 teaspoons Italian seasoning
3 cups whole wheat flour
3 cups unbleached all-purpose flour

Directions:

Put the first 7 ingredients into the Bosch bowl in the order listed above and using the dough hook, mix for 1 minute. Gradually add the unbleached all-purpose flour. Knead for 5 minutes. Turn off the Bosch and let the dough rest in the Bosch bowl for 30 minutes. Divide dough, roll out crusts, top with sauce and favorite toppings. Bake 425 degrees for 12-18 minutes.

Notes:

Yield;  This will make 5 thin crusts or 4 thick crust pizzas. It also makes delicious calzones.

Featured in Bosch Compact Mixer article

Recipes: Bread, Pizza Dough, Parve, Kosher