ONION AND GARLIC BREAD
Provided by Rachael Ray : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
- Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper
SEEDED CHALLAH
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield One 13-inch loaf
Number Of Ingredients 9
Steps:
- Combine the yeast, warm water and 1/2 teaspoon sugar in a small bowl or liquid measuring cup. Set aside until slightly foamy, 5 to 10 minutes.
- Mix the flour, salt and 2 tablespoons sugar in a stand mixer fitted with the dough hook on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil and yeast mixture. Mix on low speed until a shaggy dough forms. Increase the speed to medium high and knead the dough until soft and smooth but slightly sticky, about 5 minutes (if the dough is too sticky, add 2 more tablespoons flour while kneading). Lightly coat a large bowl with vegetable oil. Put the dough in the bowl, gently turning to coat. Loosely cover with plastic wrap and set aside until nearly doubled in size, 1 to 2 hours.
- Transfer the dough to a clean surface and cut into quarters. Lightly dust the surface with flour, then roll each piece of dough into a 12-inch-long log, about 1 1/2 inches in diameter and slightly tapered at the ends. Place the 4 logs side by side a few inches apart. Gather them together at the end farthest from you, pinching the ends together.
- Line a baking sheet with parchment paper. To braid the dough, lift the log on the far right over the 2 middle logs. Then take the log on the far left and lift it over the 2 middle logs. Then cross the 2 middle logs over each other. Starting from the right, repeat the process until you reach the other end. Do not braid too tightly; you want the dough to maintain an even shape. Pinch the very ends of the loaf together and tuck underneath. Rock the loaf back and forth a few times to help tighten the braid. Carefully transfer the loaf to the baking sheet. Cover loosely with plastic wrap and set aside until slightly puffed, 1 to 1 1/2 hours.
- Position a rack in the middle of the oven; preheat to 375˚ F. Beat the remaining egg and 1/2 teaspoon sugar with a whisk and brush it all over the dough (you will not need all of it). Sprinkle with the seeds. Bake until the bread is dark golden brown all over, 25 to 30 minutes. Transfer to a rack to cool completely.
EVERYTHING CHALLAH
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe (which even water-challah-phobics have loved), and has some of the taste of an everything bagel. It's really something else. Enjoy! This challah freezes extremely well after baking, just defrost in a ziplock bag with the zipper open. I always freeze it, even what I bake on Thursday nights for use on Friday! It preserves the freshness so well.
Provided by twkitchen
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h15m
Yield 24
Number Of Ingredients 17
Steps:
- Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
- Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 31.7 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 626.1 mg, Sugar 6.7 g
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- In a medium bowl, combine the yeast, warm water, and 1/2 teaspoon of sugar and give it a little stir.
- Let it sit for about 5 minutes, until it becomes foamy on top., Meanwhile, in a large bowl mix together the flour, salt, and remaining 2 tablespoons sugar.
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