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  KOSHER BREADS

 

 
 
 
  KOSHER BREAD RECIPES  
  NONI AFGHANI - AFGHAN BREAD: 
Makes 8 noni 
 
 
INGREDIENTS: 
  • 1 cups warm water
  • 1 package dry yeast (7 grams)
  • 1 tbsp sugar
  • 4 cups flour
  • 1 tsp salt
  • cup corn oil
  • 1 egg yolk mixed with 1 tbsp water
  • 1 tbsp black cumin seeds or caraway
DIRECTIONS:  
  1. Mix cup warm water, the yeast and sugar together and let it proof for about 10 minutes. When the froth appears, sprinkle teaspoon flour on top and let it continue to proof for 5 minutes more. The froth will rise quickly.
  2. Put the flour in a large mixing bowl and sprinkle the salt over it. Make a well in the middle of the flour and add the oil and the yeast mixture. Stir this and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 minutes. Put the dough ball back into the bowl, cover with a towel, and let rise for 1 hours. Punch down the dough. 
  3. Divide the dough into 8 equal parts and roll each part into a ball. Roll each ball out into an oval shape 6 to 7 inches long and inch thick. Draw the tines of a fork in 3 lines along the length of each noni for a decorative design. Paint each noni with the egg mix and sprinkle over all teaspoon black cumin seeds. (This is the traditional seed to use, but caraway seeds may be substituted if the black cumin seed is unobtainable.)

Put the noni on an ungreased cookie sheet and bake in a preheated 350 degrees F. oven for 20 to 25 minutes. The brown top will glisten. 

 
   
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