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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER CHANUKAH
RECIPES |
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INGREDIENTS: |
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- 1/2 C. Whey "KOSHER"
- 1 Tbs. Yeast
- 2 C. Ricotta
- 2 Tbs. Butter
- 4 Tbs.. Sugar
- 1 sm. Onion, minced (check for bugs)
- 2 tsp. Dill weed (check for bugs)
- 2 tsp. Dill seed
- 2 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 2 Eggs
- 1/2 C. Wheat germ (check for bugs)
- 5-6 C. Flour
- Heavy duty mixer
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DIRECTIONS:
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- Heat the whey to
luke warm and place in a large mixing bowl.
- Dissolve the yeast in the whey.
- Place the Ricotta and the butter
in a microwave safe bowl and heat in the microwave until the
butter just melts (about 1 1/2 to 2 minutes on high); be sure to
stir it occasionally.
- To the yeast mixture
add the sugar, onion, dill weed & seed, salt, baking soda
and eggs.
- Mix until combined.
- Add the wheat germ and the Fierro's
Ricotta, and mix well.
- Add 1 1/2 cups of the flour and beat on
medium for 5 minutes.
- Slowly add another 1 1/2 cups of flour.
- Now switch to the dough hook and
continue to slowly add enough of the remaining flour to create a
fairly stiff dough. We recommend using a heavy duty
mixer when making this bread. If you have a
"weaker" mixer, you may have to finish adding the rest
of the flour by hand.
- Turn the dough out onto a floured board and
knead until the dough springs back when you poke it (5 to 10
minutes)
- Place the dough in a greased bowl, cover
and let rise until doubled, about 1 1/2 hours.
- Punch down, knead briefly and divide in
half.
- Shape the dough into smooth loaves and
place in greased loaf pans.
- Cover and let rise until doubled, about an
hour. To be honest, we rarely time the risings; we tend to
just keep an eye on the loaves until they look right.
- Bake in a preheated oven at 350° for about
50 minutes.
- When the bread is done, turn it out of its
pan and let it cool on a wire rack.
- Cut yourself off a piece and eat it while
it's still warm.
- YUMMY.
SOURCE:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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