Month: February 2017

Easy Challah


Makes four 1-lb loaves

Ingredients

  • 1 3/4 c lukewarm water
  • 1/2 T yeast
  • 1/2 T Kosher salt
  • 4 large eggs, lightly beaten
  • 1/2 c honey
  • 1/2 c unsalted butter, melted (or canola, but I used butter)
  • 7 c unbleached all-purpose flour
  • Egg wash (1 egg beaten with 1 T water)

Directions

  1. Mix yeast salt eggs honey & butter with water in big container
  2. Mix in flour without kneading. I like to use the big wooden spoon and my hands at the end.
  3. Cover loosely & let rise ~2 hrs or a little more.
  4. Use, Freeze, or Refrigerate in sealed container for up to five days.

    5. On baking day:

  5. Grease/line with parchment a tray
  6. Dust with flour and pull out/cut a 1-lb piece
  7. Shape into ball by pulling edges out and under to the bottom of the ball, rotate about a quarter turn each time.
  8. Divide into thirds, make three ropes.
  9. Braid ropes from center to edge, flipping ropes over to braid from the center to the other edge. Consider making more than one loaf. You’ll be glad you did.
  10. Let rise 1hr20min if refrigerated, 40 minutes if fresh
  11. Preheat oven to 350 degrees 20 mins before baking time.
  12. Brush loaf with egg wash (another reason to make more than one loaf: Egg wash is enough for many loaves!)
  13. Bake in center of oven 25min until golden brown.

    14. Let cool before tearing apart or slicing.

    Eat. Oh yes, eat.


Honey Date Loaf



Ingredients

  • 3/4 c (6 oz) dates
  • 1 c cake flour
  • 1 t baking powder
  • 3/4 t cinnamon
  • 1/2 t salt
  • pinch of nutmeg
  • 3/4 c vegetable oil
  • 1/2 c brown sugar
  • 1/4 c honey
  • 2 eggs
  • 1 t vanilla

Directions

Preheat oven to 325. Place dates in a bowl and cover with hot water. Soak while preparing cake batter. In a large mixing bowl, sift together cake flour, baking powder, cinnamon, salt, and nutmeg. In a medium mixing bowl, whisk together vegetable oil, brown sugar, honey, eggs, and vanilla. Pour wet into dry and stir. Drain water from dates and chop them into small chunks. Grease loaf pan and pour batter into pan. Bake in oven for 1 hour. Remove and set out to cool. Enjoy!

Banana Nut Bread



Ingredients

  • 1 c whole wheat pastry flour
  • 1 c unbleached white flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 5 T vegan margarine
  • 3/4 c Sucanat
  • 2 bananas, mashed well
  • 1/4 c soymilk
  • 1 t vanilla extract
  • 1/2 c chopped walnuts

Directions

Preheat over to 350. In a large mixing bowl, stir together flours, baking powder and baking soda. In a separate bowl, cream together margarine and Sucanat. Stir in mashed bananas, soymilk, and vanilla. Pour banana mixture into flour mixture and mix thoroughly. Stir in walnuts. Pour batter into a lightly oiled and floured loaf pan. Bake for 45-50 minutes, until toothpick comes out clean.