JEWISH ONION BREAD
Steps:
- Make dough:
- Stir together water, yeast, and sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together 2 1/2 cups flour and 1 1/2 teaspoons salt in a large bowl, then add yeast mixture and 2 tablespoons oil and stir until a dough forms. Turn out dough onto a floured surface and knead, adding enough of remaining cup flour, a little at a time, as needed to prevent stickiness, until smooth and elastic, about 8 minutes.
- Form dough into a ball and transfer to an oiled large bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 2 hours.
- Cook onions while dough rises:
- Cook onions in remaining tablespoon oil with remaining teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until slightly softened, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and cook onions, lifting parchment to stir frequently, until very soft and pale golden, 12 to 15 minutes.
- Shape and bake bread:
- Transfer dough to a 15- by 10- by 1-inch baking pan and stretch dough, first by pulling with your hands, then by pressing your fingertips into dough and working outward from center, until dough fills pan. Prick dough all over at 1-inch intervals with a fork, leaving a 1-inch border all around sides, and cover loosely with oiled plastic wrap (oiled side down). Let dough rise slightly in draft-free place at warm room temperature, 30 minutes.
- While dough rises, put oven rack in middle position and preheat oven to 400°F.
- Gently brush dough with some egg wash, being careful not to deflate dough. Scatter onions evenly over dough, leaving a 1-inch border, then sprinkle with nigella seeds.
- Bake until top is golden and bottom sounds hollow when tapped, about 30 minutes. Lift bread from pan and transfer to a rack to cool slightly.
- Cut into roughly 3-inch squares before serving.
- *Available at specialty foods shops and Kalustyan's (800-352-3451).
RYE ONION BREAD
Though this earthy, whole-grain bread takes time to prepare, your patience-and palate-will be rewarded! On a cold winter's day, a warm loaf is a wonderful accompaniment to a hearty stew. -Carol Fegley, Lavelle, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
ONION RYE BREAD
This breadmaker recipe comes from the manual to the now defunct Toastmaster Breadmaker's Hearth. I plan to use it for my Thanksgiving Sausage Mushroom Dressing.
Provided by Solsmom
Categories Yeast Breads
Time 3h50m
Yield 2 Pound loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in the bread maker pan in the order listed.
- Process on the whole wheat cycle.
Nutrition Facts : Calories 286.9, Fat 4, SaturatedFat 0.8, Cholesterol 1.9, Sodium 450.4, Carbohydrate 55.7, Fiber 4.5, Sugar 7.2, Protein 7.7
More about "jewish onion bread recipes"
JEWISH ONION RYE BREAD RECIPE | CDKITCHEN.COM
Dissolve the yeast in the lukewarm water. Stir in the cooled milk mixture. Add white flour and mix well. Stir in caraway, onion and 2 cups of rye flour. Turn …
From cdkitchen.com
Servings 36Total Time 5 hrs
From cdkitchen.com
Servings 36Total Time 5 hrs
See details
ONION ROLLS - JEWISH BAKERY STYLE | ONION POCKETS
2020-05-27 Repeat with other half of onion. Combine the diced onions, olive oil, salt, pepper and poppy seeds in a frying pan. Mix to fully coat the onions. Remove 3 tablespoons of the mixture and store, wrapped in plastic wrap, on …
From cinnamonshtick.com
From cinnamonshtick.com
See details
IT'S TIME TO BRING BACK THIS CLASSIC JEWISH FLATBREAD
2018-12-05 Bake for 18-22 minutes, rotating halfway. The bread should puff up, get golden brown around the edges, and the onions should deepen in color. Rest on a rack for 10 minutes, then use a metal spatula to loosen any places on the …
From myrecipes.com
From myrecipes.com
See details
JEWISH ONION BREAD | BEST BREAD RECIPE, ONION BREAD, BREAD
Aug 4, 2016 - Pletzel This onion bread whether formed into individual rolls or, as we did here, into a flat loaf (similar to Italian focaccia) can be found in Jewish bakeries all over New York …
From pinterest.ca
From pinterest.ca
See details
SUGAR-FREE WHOLE-WHEAT ONION BREAD - CHALLAH & BREAD - KOSHER …
Cover and let rest for 5 minutes. Place into two greased 9 inch cake pans. Brush with oil and sprinkle with onion, pressing onion into the dough with fingertips. Let rise uncovered for 45 …
From chabad.org
From chabad.org
See details
JEWISH ONION BREAD - MEALPLANNERPRO.COM
1 cup warm water (105–115°F) 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons) 2 teaspoons sugar; 3 1/2 cups all-purpose flour
From mealplannerpro.com
From mealplannerpro.com
See details
JEWISH ONION ROLLS, BREAD MACHINE RECIPE - EASY RECIPES
Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer. Add 1/2 cup of the onions at the Raisin/Nut signal or 5 to …
From recipegoulash.cc
From recipegoulash.cc
See details
ONION AND POPPY SEED PLETZEL | ONION BREAD BOARD
2018-09-19 Spread the dough evenly to ensure that they bake evenly. Cover the pan and let the dough rest for about 30 minutes. In the meantime, preheat the oven to 425 F. Once the dough …
From mycookingjourney.com
From mycookingjourney.com
See details
JEWISH COOKERY | KOSHER RECIPES | ONION BREAD
Ingredients: 1 sachet or tablespoon of dried yeast – 8g 300 ml warm water 2 teaspoons salt 1 onion - peeled and roughly chopped 1 tablespoon olive oil 500g strong flour 1-2 egg yolks – …
From jewishcookery.com
From jewishcookery.com
See details
SOURDOUGH ONION BREAD - UNPACKED
Instructions. Mix the sourdough starter, 1/2 cup of water and 1/2 cup of flour together in a large bowl. Cover. Put the bowl in a warm place and allow the starter to refresh for 1 hour. In the …
From jewishunpacked.com
From jewishunpacked.com
See details
BIALY ONION BREAD - UNPACKED
Instructions. Crumble the yeast into a large bowl and add the water. When the yeast dissolves, add the salt, sugar, oil and eggs. Mix. Add 1 cup flour, the oats and the semolina. Mix. Add …
From jewishunpacked.com
From jewishunpacked.com
See details
PLETZEL - JEWISH ONION BOARD - MOTHER WOULD KNOW
2021-08-23 Make the topping: In a medium sauté pan, heat the olive oil and onion over medium-low heat. Sauté the onion, stirring frequently, for 15 to 20 minutes, or until translucent …
From motherwouldknow.com
From motherwouldknow.com
See details
MARK TALISMAN'S JEWISH ONION BREAD RECIPE - BAKERRECIPES.COM
The best delicious Mark Talisman's Jewish Onion Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mark Talisman's Jewish Onion …
From bakerrecipes.com
From bakerrecipes.com
See details
PUMPERNICKEL BREAD RECIPE | JEWISH RECIPES | PBS FOOD
Gradually add the cracked rye or pumpernickel flour and the bread flour. Sprinkle the yeast in and stir about 5 minutes, until well incorporated, scraping down the sides of the bowl.
From pbs.org
From pbs.org
See details
JEWISH ONION BREAD - BIGOVEN.COM
Form dough into a ball and transfer to an oiled large bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in …
From bigoven.com
From bigoven.com
See details
4 HANUKKAH RECIPES FROM ACROSS ASIA THAT MELD LOCAL CULTURES WITH ...
1 hour ago Recipe. Ingredients. 2 cups fresh or frozen corn kernels. 1 cup all-purpose flour. 1/4 teaspoon baking soda. 1/2 teaspoon garlic powder. 1/2 cup thinly sliced spring onion. 1/4 cup …
From jta.org
From jta.org
See details
PULL-APART CHEESY ONION BREAD | RECIPE CART
Add to Chrome. Step 1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a …
From getrecipecart.com
From getrecipecart.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love