Tag archive for "Bread"

Heavenly Cheese Samboosak

kosher dairy recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Heavenly Cheese Samboosak

3 Comments 06 May 2013

Mother’s Day and Shavuot  would not be the same  in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.

Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.

A bag of frozen unbaked  sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.

Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!



  • 2 1/2 cups of flour
  • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
  • dash of kosher salt
  • 2 sticks of melted butter
  • 1/2 cup water
  • 1 tsp oil

Cheese Filling:

  • 1 lb. low fat mozzarella cheese, grated,
  • 2 eggs beaten,
  • 1/2 tsp  aluminum-free baking powder.

Egg Glaze and Sesame Seeds for Topping:

  • one beaten egg in a small bowl for dipping sambousak.
  • 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
  1. Mix flour, semolina and salt. Add butter , add water and oil slowly.

(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)

  1. Refrigerate dough for 20 minutes.
  2. In a glass bowl, mix grated cheese with  aluminum-free baking powder and eggs .
  3. roll the dough into walnut size balls.
  4. flatten with tortilla press or your palm
  5. place a teaspoonful of cheese mixture into the circle
  6. fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
  7. dip half moon into beaten egg, and then into sesame seed mixture.
  8. place on sprayed parchment on a cookie pan.
  9. May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
  10. bake at 350 degees for approximately 20 minutes.
  11. Done when bottom of each sambousak is a light brown and top is perfectly baked.

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Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

7 Comments 02 December 2012

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”


2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

kosher challah recipes, kosher recipes, rosh hashanah and sukkot recipes

Whole Wheat Honey Challah- Plus a 6 Braid Challah How-to Video

4 Comments 25 August 2012

please “like” this post!!!

Challah is truly a labor of love that I had the opportunity to experience when I told myself that if I actually ever won a Bosch mixer at a Chinese Auction, I would attempt this grand feat. Miraculously I did win, and I’ve been making my own ever since. I’m so glad that I found this video of Hadassah Sabo Milner braiding a six strand challah which really comes out so much prettier than the traditional three braided challah. This video wins every other one on the ‘net- I watched them all and picked the best one for us all to share. Thanks Hadassah!

There is really nothing better than the feeling of actually making your own dough, watching it rise, punching it down, braiding, brushing egg on top, separating some dough for the prayer, saying the hafrashat challah prayer, baking,cooling, warming it  before kiddush,  setting the challah on the table with a challah cover, saying hamotzie, dipping in salt (or sugar on the Rosh Hashanah table) and finally  watching the head of the rip off pieces (Syrian tradition) and throwing them in age order to each family member to FINALLY watch everyone gobble it  up. (WHEW!)

I’ve been making this Whole Wheat Honey Challah with  Zaatar  lately from the Magen David Yeshivah Chef At Home cookbook.

Contact Yvonne if you would like to purchase one. Perfect hostess gift for the upcoming Jewish holidays! The gourmet kosher cookbook also has some great recipes for your Rosh Hashanah and Sukkot menus!

Magen David Yeshivah's Brand New Gourmet Cookbook

Whole Wheat Honey Challah Ingredients:

  •  2 strips of yeast
  • 4 cups of warm water
  • 1 cup plus 1 tbsp sugar, divided
  • 3 heaping tbsp coarse salt
  • 8 cups white flour
  • 8 cups whole wheat flour (note- I believe that the MDY cookbook has a misprint here- the book says 4 cups)
  • 4 eggs
  • 1 cup cold pressed safflower oil
  • 1/4 cup honey
  • grease for the bowl
  • egg white to brush
  • sesame seeds, zaatar or everything spice for topping
  1. Mix yeast with warm water ( first mix the 2 cups of boiling water with 2 cups of ice cold water in the bowl, then add 1 tablespoon of sugar and then yeast)
  2. In a Kitchen Aid combine 1 cup sugar, salt, flours, eggs, honey, and oil. Mix and then add yeast mixture for 10- 12 minutes.
  3. Transfer to a large greased bowl and cover. Set aside for an hour.
  4. Remove dough and braid in 3 or braid a 6 braid challah for a prettier and more evenly cooked challah. If you family likes a doughier challah then stick with the 3 braid.
  5.  If you are adding raisins for Rosh Hashanah then rollout your braids in a long, flat shape, add raisins and  then roll into a log. Soaking the raisins in warm water first helps to make them softer and fluffier.
    photo from chabad.org
  6. Brush challah with egg white, add topping.
  7. Bake in a preheated oven for 10 minutes, turn the tray or switch racks for another 10 minutes.
    Variation: Braided Round Challah:An easy way to make nice, round, braided challahs  for Rosh Hashanah is by taking three long strands and braiding them into a very long braid shaped log.After this has been braided, carefully tie it up as if you are making one large knot out of it, and leave it to rise.Related articles
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Creme Brulee French Toast for Mother’s Day

kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy


  • Challah bread cut into 1 inch thick slices, trimming crust
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 Tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Powdered Sugar for garnish
  • Large Pyrex or oven to table baking dish


In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

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Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

kosher challah recipes, kosher recipes

Today! Bake Your Challah With A Key Inside the Dough For A Prosperous Year !

6 Comments 18 April 2012


Every year, the day after Passover, my friend Marylin would collect house keys from friends and family, wrap them in foil, and stick them into the challah that she was kneading for the coming Shabbat. As an extra bonus, she would also collect $20. from each key-owner and donate the proceeds to Sephardic Bikur Holim.

Her explanation was that it was her family custom each year to bake their house-key inside the challah for financial success and prosperity. Whenever I had the opportunity to give her my key for that day, I figured “what the heck, it can’t hurt”, and it was always a memorable experience running over to her kitchen each year to try to find my aluminum covered baked house key under the baked challahs.

Tradition holds, that our ancestors in Syria and Turkey  put wheat kernels in all four corners of the house on Motzei Pesach as a sign of prosperity for the coming year. There are mishnayot that say that there is a connection between Pesach and parnasa (financial income). It must also be an Askenazi  custom because its called “Shlissel Challah”, which means “key challah” in Yiddish. Many people actually bake their challah in the shape of a key. If you would like to read more about this interesting tradition, then please click on over to this site.

This Friday, April 30, 2012  is the day that challah should be baked with a house key tucked in for good luck and prosperity. I wish all of my Jewish Hostesses tons of good luck with this custom! Please call me when you win  LOTTO!!!!!

Shabbat Shalom! Marlene

p.s. don’t forget to separate an olive sized piece of challah dough in remembrance of the portion given to G-d  in ancient times. Please CLICK HERE to find out how.

Recipe for delicious Challah from a close relative who wishes to remain anonymous:

  • 1 5 pound bag of flour
  • 4 tablespoons of salt
  • 4 eggs, room temperature
  • 1 1/2 cups of sugar
  • 3/4 cups of safflower oil
  • 4 cups of water- (2 cups boiling, mixed with 2 cups of ice cold water)
  • 6 packets of Rapid Rise Yeast plus 1 tablespoon of sugar.

Directions for Making Delicious Challah:

  1. Mix Rapid Rise yeast packets with the 4 cups of water (2 cups boiling, mixed with 2 cups of ice cold water) with 1 tablespoon of sugar in a glass bowl.  The yeast mixture should bubble.
  2. Note*-the water should be mixed to form a lukewarm temperature BEFORE adding the yeast.
  3. Mix dry ingredients in a Bosch or large mixer.
  4. Add wet ingredients plus bubbled yeast mixture.
  5. Mix on a medium speed for at least 15 minutes.
  6. Put dough into a large oiled bowl and let rise in a warm area for 1 and 1/2 hours.For best results shut off air conditioning in the room that your dough is rising . Punch down.
  7. Separate into 8-10 balls of dough.
  8. Separate each ball into 3 smaller balls and roll all three balls into long pieces and braid evenly.
  9. Brush with a beaten egg and top with sesame seeds, zaatar spice, or everything spice from the bagel store. Sprinkle with a little salt.
  10. Let rise another 1 1/2 hours.
  11. Bake at 350 degress for  22-30 minutes or until bottom is lightly browned and challah looks baked.
  12. Check out these recipes for Whole Wheat ChallahGauranteed Hamotzei Challah and Honey Eucalyptus Challah.


Easy and Healthy Blueberry Yogurt Muffins

kosher dessert recipes, kosher recipes

Easy and Healthy Blueberry Yogurt Muffins

No Comments 19 August 2011

With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed  well, should be in your diet.
I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

Enjoy the rest of the summer!


Easy  and Healthy Blueberry Yogurt Muffins:

  • 2 cups flour
  • 1/3 cup of sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup of orange juice
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  • 1 8 oz container of vanilla yogurt (for less sugar use plain)
  • 1 egg
  • 1 cup of fresh or frozen blueberries
  • sugar to sprinkle on top
  1. Combine dry ingredients with a fork and make a well in the center.
  2. Add wet ingredients in the center and stir until moist.
  3. Fold in blueberries and stir just until combined.
  4. Spoon into muffin pans that have been sprayed with Pam.
  5. Bake at 400 degrees for 18 minutes.

Remove immediately. Enjoy.

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Whole Wheat Pumpkin-Spelt Bread

kosher bread recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, kosher thanksgiving recipes

Whole Wheat Pumpkin-Spelt Bread

1 Comment 10 August 2011

Pumpkin season is not over!

Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.

Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!

Serves 12 to 15

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

Kosher Recipe Ingredients

  • ½ cup canola oil
  • ¾ cup sugar
  • ¼ cup honey
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup spelt flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½  teaspoon ground cloves
  • ½ teaspoon fresh ground nutmeg

Directions for this Kosher Recipe

  1. Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
  2. In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
  3. Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.  Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
  4. Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10  minutes in the pan and then turn out onto a rack and let cool completely.  Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Paula Shoyer

Paula’s Parisian Pastries

www.paulaspastry.com www.kosherbaker.blogspot.com


About Paula Shoyer

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland.  She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996.   Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.

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Fool-Proof “Guaranteed Hamotzei” Challah

kosher challah recipes, kosher recipes

Fool-Proof “Guaranteed Hamotzei” Challah

13 Comments 06 May 2011

Thank You Marni Levy for sending in this delicious challah recipe! Shabbat Shalom to all!

“Hi Marlene-

As we spoke about today, I wanted to share my concept for the  “ideal” challah . Unlike cooking, which is very subjective, baking is purely scientific. Recipes must be followed to guarantee consistent results. A challah recipe for a 5 lb bag of flour requires 6 cups of liquid-without exception! What’s considered liquid?-water obviously, oil & yes-eggs are counted among liquid ingredients. Each egg is considered 1/4 C of liquid.

My recipe is foolproof, delectable & most of all-HAMOTZI for Sepharadim. Its very easy to turn our delicious & sweet challot into cake-literally, if we’re not careful with our infredients.  Sepharadim have stringent rules about washing on Hamotzi bread & carefully avoiding a potential “Berachah Levatalah” (blessing made in vain).

My recipe is as follows:

  • 5lb bag of white Heckers Flour (yashan 12 mos a year!) (Can also use King Arthur blue bag!)
  • 1/4 C kosher salt
  • 4 tbsp yeast
  • 1 scant C sugar
  • 1 C veg oil
  • 2 eggs
  • 4 1/2 C very hot water

My FOOLPROOF method: (these instructions are specific to a Bosch mixer)

  1. In a 4 C measure-put 2 C of hot water, all the sugar & all the yeast-whisk til frothy & set aside.
  2. Open top lid of mixer & pour whole bag of flour, bury the salt in the flour (salt kills yeast so burying it in flour will help avoid their contact), add veg oil & both eggs.
  3. By this time-yeast should have proofed & you should see a rise of foam on top of frothy opaque mixture. Pour that entire mixture into machine & in same measuring cup-add 2 1/2 C more hot water to get all the sediment out of the cup.
  4. Turn the machine on Speed 1 for approx 30 seconds or until machine starts to “struggle”, then Speed 2 for the same-then onto Speed 3 for exactly 2 mins-THAT’S IT!
  5. Turn dough out into large greased bowl & cover w/ plastic wrap or tea towel until doubled in size.
  6. Make your berachah & weave as you normally do. Let rise again & pre-heat oven to 350 convect or 375 reg.
  7. Brush eggwash on top, seed as you like & Bake for 35 mins & remove to cool on rack.
  8. Enjoy!!!

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Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

kosher dessert recipes, kosher recipes

Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

1 Comment 27 March 2011

Kosher Recipes

Sprinkled with Coconut

Chocolate Chunk

Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.


So when I saw Mark Bittman’s   “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.

The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular  whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.

I ran out and bought buttermilk, (you can also make your own easy buttermilk HERE) and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage.  I topped them with chocolate chunks just to make sure that they didnt look too healthy.

Well, I left them all in a plate, and ran out to exercise.

Conclusion: The all time  favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.

They never even guessed that agave nectar was the sweet culprit.

This is a really great  grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for a sugar lover like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!

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Really Easy Passover Granola, Banana, Fruit and Cream Trifle

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Really Easy Passover Granola, Banana, Fruit and Cream Trifle

2 Comments 22 March 2011


Passover Dessert, The Jewish Hostess

So, the question of the week is, “do I get extra credit for a fabulous Passover dessert if it took me an hour to get it done- or if it took me  10 minutes???” 

Comment below!!!

p.s. of course you could add in blueberries, strawberries, fresh ripe pineapple, crunchy grapes, chocolate syrup, …just make sure that your extras are the family faces!!! Happy Holiday!

Passover Granola, Banana, Fruit and Cream Trifle Dessert

Passover Granola, Banana, Fruit and Cream Trifle Dessert


  • Kosher for Passover Dessert Ingredients from bottom to top:
  • Kosher for Passover Granola- Available on Amazon.com
  • pineapple tidbits
  • banana slices (soak them in the pineapple juice before hand to prevent them from getting black)
  • (optional: sweetened coconut)
  • cream: 2 whipped kosher for Passover toppings mixed with 1 vanilla instant pudding mix..


  1. Layer your trifle from bottom to top. Other layering options available on thejewishhostess.com

Passover Fruit Granola and Cream Trifle

by Sherry Grego

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Allergy-Free Challah- Mom With a Mission

kosher bread recipes, kosher recipes

Allergy-Free Challah- Mom With a Mission

11 Comments 01 February 2011

Enjoy this Kosher Recipe for Allergy Free Challah

Challah with a Mission

By Rachel Ornstein Packer

When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

Kosher Recipe : Challah with a Mission

Ingredients for this Kosher Recipe

  • 1-cup warm water (approx. 105-115 degrees)
  • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
  • 2 ½ tsp. rapid rise yeast
  • 1/3- cup sugar (I use Florida Crystals because they are less processed)
  • 1 tsp. salt
  • 2 TBSP. canola oil

Egg Replacer-Whisk these together briskly with a whisk or fork

(These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

Kosher Recipe Directions

  • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
  • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
  • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
  • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
  • Add the flour, a cup at a time until it is difficult to stir the mixture.
  • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
  • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
  • Transfer to a lightly floured surface and cut dough into two equal halves.
  • Divide each piece into three pieces and roll out into 10-12 inch ropes.
  • Pinch the ends together and proceed to braid the dough.
  • Place on parchment lined baking sheet and let rise for additional 30 minutes.
  • Preheat oven to 350 degrees
  • Bake for approximately 25-30 minutes depending on your oven.
  • Kosher Recipe for ' No-Egg' Challah

    Kosher Recipe for ' No-Egg' Challah

  • Kosher Recipe for ' No-Egg' Challah

Notes for Great Challah:

  • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
  • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
  • Make sure you preheat your oven.
  • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
  • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
  • You can shape these challahs into rounds or rolls.
  • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

Enjoy this Kosher Recipe for Allergy Free Challah

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Joy’s Amazing No Knead Olive Bread

kosher bread recipes, kosher pareve recipes, kosher recipes

Joy’s Amazing No Knead Olive Bread

3 Comments 06 January 2011

Thank you Joy!! This looks like a great recipe for busy women!! (that means all of us!!!) No need to complete it all in one shot….. mix and let rise…. cover and let rise….

“Hi Marlene,

I thought the readers of The Jewish Hostess might enjoy this No Knead Bread Recipe from The Sullivan Street Bakery. Since I have discovered this recipe I have made it many times with different variations, wholewheat, semolina, olives, & roasted garlic with rosemary. It is delicious rustic bread crusty on the outside and chewy and soft with tunnels on the inside…..so easy my 12 year old grandson made it!  The trick is to let the dough rest for 12-18 hours….the longer it rests the more complex the flavors get…Jim Lahey of the Sullivan Street Bakery developed this formula: “- Joy Betesh

Items Needed for this Kosher Recipe

  • 3 cups (430g) flour
  • 1½ cups (345g or 12oz) water
  • ¼ teaspoon (1g) yeast
  • 1¼ teaspoon (8g) salt
  • olive oil (for coating)
  • extra flour, wheat bran, or cornmeal (for dusting)
  • Two medium mixing bowls
  • 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
  • Wooden Spoon or spatula (optional)
  • Plastic wrap
  • Two or three cotton dish towels (not terrycloth)

Directions for this Kosher Recipe

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

For the whole wheat version, I substituted 2 cups of whole wheat flour for the white flour

For the semolina, I substituted 1 cup of semolina flour (smead) for 1 cup of white flour

For the olive bread, I added 1/2 cup pitted & chopped Alphonso or kalamata olives to the dough mixture just before I let it rise in the towel.

For the garlic & rosemary bread, I sauteed 4 garlic cloves cut in slivers in a teaspoon of olive oil and then mixed the garlic pieces (without the oil) with 2 tablespoons chopped fresh rosemary and added to the dough mixture just before it rises in the towel

Mark Bittman, of the NY Times has a You Tube video on making this bread.

Click above to watch it!

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Quick Almond Loaf- 6 Ingredients

kosher dessert recipes, kosher pareve recipes, kosher recipes

Quick Almond Loaf- 6 Ingredients

1 Comment 01 November 2010

by Esther Serouya

Another Shabbat is coming up and its time to try this new, easy  almond loaf.  For a lower fat version, substitute unsweetened applesauce for the oil. You can also bake it, wrap it in plastic wrap  and freeze as one of your pareve Thanksgiving desserts.

Quick Almond Loaf

2 cups sifted flour

2 tsp baking powder

1 1/2 cups sugar

3 eggs

3/4 cup oil (or applesauce)

2 tsp almond extract

beat oil,eggs and sugar. add the flour and baking powder then almond extract. the batter will be thick. bake in a greased bundt or loaf pan for 50 mins at 350 degrees.

by Esther Seruya

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The Quickest Onion Herb Focaccia Recipe Ever

kosher bread recipes, kosher pareve recipes, kosher recipes

The Quickest Onion Herb Focaccia Recipe Ever

1 Comment 08 September 2010

I always wished I could whip up a good focaccia recipe in time for the family dinner, but somehow I would get discouraged by the endless time and energy needed to get it right. Now all you have to do is run in to your favorite pizza store to get a batch of dough and you are halfway there.  This recipe does the trick for a busy Jewish mom. Enjoy!
  1. Buy fresh dough at your local pizza store or buy the frozen kosher brand at the supermarket.
  2. On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle;
  3. Press into an oiled rimmed baking sheet.
  4. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt.
  5. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour.
  6. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan.
  7. Bake at 400 until golden, about 20 minutes.
  8. Brush with the remaining herb oil.


Vicky’s Mandel Bread

kosher dessert recipes, kosher pareve recipes, kosher recipes

Vicky’s Mandel Bread

No Comments 30 August 2010


Famous for her  fantastic mandel bread, Vicki N. has finally agreed to share her recipe after years of selling bags full to family and friends.


  • 6 eggs
  • 1 1/2 cups oil
  • 1 1/2 cups sugar
  • 1/2 cup orange juice
  • 3 tsp.vanilla
  • 6 cups flour
  • 1 bag  choc. chips

4 tsp. baking powder

Mix oil and sugar in mixer. Slowly add 1 egg at a time,beat each one well.

Add orange juice and vanilla, add flour baking powder.and chips. Grease trays then  refrigerate dough for 1/2 hour to prevent dough from being sticky.then,place 3 logs  on each tray .(Wet hands to help avoid batter sticking to hands while forming the logs) Bake for 20 minutes at 350 degrees. Slice and then toast in oven for 20 minutes. Enjoy!

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Easy Holiday Fruit Cake

kosher dessert recipes, kosher pareve recipes, kosher recipes

Easy Holiday Fruit Cake

No Comments 07 August 2010

This cake is so great for summertime because you can easily use up a lot of the ripe fruit in your fridge.  Its also easy to whip this recipe up early Friday morning for a Shabbat dessert and then run to the beach!
1/2 cup oil
1/2 cup sugar
2 eggs
1/2 cup orange juice
1 tsp. Vanilla
2 tsp.baking powder
1 cup flour
1/2 cup fresh peaches
1/2 cup blueberries

by Allison Srour

Whisk oil sugar eggs orange juice vanilla until it becomes creamy. Add baking powder and flour. Place batter on greased pyrex add peaches and blueberries. Bake on 350 for about 1/2 hour.  So easy and light. Enjoy.

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