Challah/Jewish Egg Bread
What You Need
1 cup water
2 large eggs plus 1 egg yolk (reserve the egg white)
1 ½ tablespoons honey
1/4 cup vegetable/canola oil
4 cups bread flour
2 teaspoons salt
2 ½ teaspoons bread machine yeast
Reserved egg white with 1 tablespoon water
Instructions
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Put the first four ingredients into the bread machine pan. Add bread flour, salt, and yeast. (You can also check your bread machine’s manufacturer’s instructions for adding the ingredients.)
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Set bread machine to dough cycle.
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Dough prep time will vary based on bread machine’s dough cycle.
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Line a large baking sheet with parchment paper.
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Turn dough out onto a lightly floured work surface.
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For a braided loaf: Divide dough into three equal portions. Using palms, roll each portion into a fat cylinder rope about 14 inches long. Make sure your ropes are of equal size and shape.
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Place the three ropes parallel to each other on baking sheet and begin braiding the ropes. When done braiding, tuck the ends under and pinch the ends into tapered points.
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For a coiled rope: With palms, roll all the dough into a rope about 20 inches long.
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Place rope onto baking sheet, with one end in the center. Coil the rope around that end to make a loose spiral. Pinch the end under.
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Cover the shaped dough with plastic wrap and let rise at room temperature until it has doubled in bulk (45 minutes - 1 hour).
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20 minutes before baking, set oven rack in the middle of the oven,.
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Preheat oven to 350 degrees.
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Beat egg white and water with a fork. Using a pastry brush, brush the top of the loaf with the egg white mixture. You can sprinkle with sesame or poppy seeds or leave plain.
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Bake for 35-45 minutes, until the loaf is a deep golden brown color and the bread sounds hollow when tapped on the bottom with your finger.
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Immediately remove the bread and place it on a cooling rack.
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Cool to room temperature before serving.
Total Prep Time: 1-1 ½ hours
Cook Time: 35-45 minutes
Serves: 8-12
Recipe from The Bread Lover’s Bread Machine Cookbook
Crusty Italian Rolls
What You Need
1 ¼ cups warm water
1 egg white
1 tablespoon vegetable/canola oil
1 tablespoon sugar
1 ½ teaspoons salt
3 cups bread flour
2 teaspoons yeast
Instructions
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Preheat oven to 400 degrees.
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Line a cookie sheet with parchment paper.
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Place all the ingredients in the bread machine pan as suggested by manufacturer.
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Select dough cycle and start machine.
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Upon completion of dough cycle, remove dough onto a counter or cutting board.
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Form rolls into 12 round balls. Try to make them about the same size.
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Place onto prepared cookie sheet.
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Bake in preheated oven for 12-15 minutes until a light brown color.
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Don’t worry if the rolls stick together while baking. You can easily separate them after they cool.
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Total Prep Time: 2 ½-3 hours
Cook Time: 12-15 minutes
Serves: 6-12
Recipe from www.food.com
Pita Bread
I love thick fluffy pita bread! There is one market near me where I can buy some, but when my friend passed along a recipe, I decided to try to make pita bread. I had success!
What You Need
3 cups flour (may need a little more)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oil
1 tablespoon yeast
1 ½ cup lukewarm water
Instructions
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In a mixer or bread maker, first add dry ingredients and then add the liquid. Mix for 10 minutes on medium speed. If too sticky, add more flour.
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Remove dough from bowl onto a floured surface.
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Roll into a log. Divide into six equal parts. Make balls from each part.
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Put balls on a towel and cover with another towel. Let stand for 7 minutes.
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Flatten each ball into a pita shape.
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Return pita to the towel and cover again with another towel. Let stand for 30 minutes.
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Place a skillet (nonstick or regular) on medium heat and let heat up for 5 minutes.
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Place one pita into skillet and let it sit for apx. 15 seconds (if you see bubbles, it’s ready - don’t worry if you don’t).
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Flip it over and let cook for another 15 seconds.
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Continue to flip until the outside of the pita has a nice golden color.
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It may start to rise during this process, but it’s ok if it doesn’t.
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Total Prep Time: 55 minutes - 1 hour
Cook Time: 1-2 minutes
Serves: 3-6 (makes 6 pita)
Recipe by Sahar
Wine Focaccia
What You Need
Dough:
1 ⅛ cups water
½ cup dry white wine
3 tablespoons extra virgin olive oil
4 cups bread flour
2 teaspoons salt
2 ½ teaspoons bread machine yeast
Cornmeal or coarse semolina, for sprinkling
Topping:
¼ cup extra virgin olive oil
3 tablespoons dried basil or rosemary, or 1/3 cup finely chopped fresh basil or fresh rosemary
Instructions
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Place all dough ingredients in bread machine pan according to the order in the manufacturer’s instructions.
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Select dough cycle and start machine.
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Brush a 14-inch round pizza pan or 9x13 baking sheet with olive oil. Sprinkle heavily with the cornmeal or semolina (I line my baking sheet with parchment and have used flour for the sprinkling).
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When the machine beeps, press stop. Unplug machine. Immediately remove bread from bread pan and put on a lightly floured surface.
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Using the heel of your hand, press and flatten the dough. Lift it onto the prepared pan. Gently pull and press it, stretching to fit in the pan.
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Cover gently with oiled plastic wrap. Let rise at room temperature until it has doubled in bulk (45 minutes - 1 hour).
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To prepare the topping, combine the oil and spice in a small bowl. Let sit at room temperature for 20 minutes.
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Preheat oven to 400 degrees.
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Once dough has risen, using your fingertip, gently poke indentations about ¼ inch deep all over the dough surface.
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Using a small strainer, drizzle herb oil all over the dough, letting it pool in the indentations.
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Place the dough into the oven and cook for 25-30 minutes or until nicely browned.
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Let cool for 10-15 minutes in pan.
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Cut into pieces, whatever size you want. Serve warm.
Total Prep Time: 2 hours 15 minutes
Cook Time: 25-30 minutes
Serves: 10-15
Recipe from The Bread Lover’s Bread Machine Cookbook