KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
KOSHER BREAD RECIPES
6 loaves of bread
- 3 tablespoons or 3 packages dry yeast
- 2½ cups very warm (not lukewarm) water
- Pinch of sugar
- 15 cups all-purpose flour
- 1½-2 tablespoons salt
- ½-1 cup honey
- 6 extra-large eggs
- ½ cup vegetable oil
- ½ cup cinnamon and sugar mixture (optional)
- 1¼ cups raisings (optional)
- Sesame seeds
- Egg and water for glazing
- In a large glass container, proof
the yeast in 2 cups of the water. (It is important that the
water not be lukewarm, especially in winter.) Add a pinch of
sugar. Stir with a plastic or wooden spoon to mix the yeast.
Wait about 5 minute until the yeast has a head on it, like beer.
- Place the flour and salt on a
floured flat surface and make a well in the center. Using a
wooden or plastic spoon, put the yeast mixture in the well and
begin to stir flour from the inner edge of the well into it.
- Add the honey to the well and stir
in more flour from the edge of the well. Break the eggs one by
one and stir into the well. Blend the oil into the yeast mixture
in the well. Blend the remaining flour with the ingredients in
the well. The dough should be sticky. If it is not, add more
- Either knead by hand for about
10-15 minutes, until the dough is smooth and shiny, or divide
the dough into 6 parts and run each part in the food processor,
using the steel blade. When the dough forms a ball, it is done.
If it is too sticky, add a little flour to the mixture in the
food processor; if it is too dry, add a little water. Finished
dough should be tack to touch.
- Place the dough in a lightly
greased bowl. (Use margarine for greasing in winter.)
- Heat the oven to 140 degrees F.
Turn the oven off and let the dough rise in it until doubled in
bulk. This should take 45-60 minutes.
- Take 3 of the balls, knead well,
shape in oblong balls, and place in greased loaf pans.
- If desired, you can roll out the
fourth roll into a rectangle, sprinkle with cinnamon and sugar,
and spread a cup of raisings over it. Roll, starting at the
shorter side, jelly-roll fashion, and press the dough together
into an oblong form. Place in a fourth loaf pan.
- With the remaining 2 loaves (or
all 6 if you prefer), make your Friday night or Rosh HaShanah
halla. Work the remaining ¼ cup raisings into the dough at this
point, if desired. Divide each ball into 4 pieces. Make a ball
of each piece. Then pat the ball down very hard with your hand.
Roll, jelly-roll fashion, once, press down, and roll again.
Then, with your hands, roll out to make a snake about 12 inches
long. Repeat with all the remaining balls.
- Place 4 rolls side by side. Press
the top ends together and start braiding. Take the outside
braid, place it over the nearest one and then under the next.
Then, before braiding the opposite outside rope, pull the braids
tight. This is important, because it makes the braids higher
during baking and thus gives a lighter, higher loaf. Continue
braiding and tuck in the ends.
- For Rosh HaShanah and the First
Saturday of each month, gently work the braids into a circle and
pinch the ends together. If you want a
spiral effect, see the Pain Pétri (Morrocan Hallah).
- Brush the hallah with egg mixed
with water and sprinkle with sesame seeds. Place on a greased
cookie sheet. If you prefer, the round hallah may be put in an
8-9-inch circular pan.
- Cover all the loaves and let rise
again, about 1 hour, until the loaves come above the top of the
- Preheat oven to 375 degrees
- Glaze the hallah again with egg
mixed with water. Bake in the oven for 30 minutes or until
golden. Wrapped tightly, this bread will last through the week -
until you run out and it is time to star baking all over again.
Note: If you would like to
make a saffron hallah for Rosh HaShanah, ad 1/8 teaspoon of powdered
saffron at the end of step 1. You can also reduce the vegetable oil
to ½ cup and add more water.
KOSHER DELIGHT MAGAZINE