JACK'S CHALLAH RECIPE
Provided by Food Network
Time 3h
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Whisk the sugar, yeast and 1 cup of the warm water in a medium bowl. Set aside to bloom.
- Add the flour to the bowl of a stand mixer fitted with the hook attachment. Make a well in the center of the flour and bury the salt in the well. Add the canola oil, whole egg, remaining 1 1/3 cups warm water and the bloomed yeast, making sure no sediment is left behind. Mix on low speed for 30 seconds, increase to medium speed for 30 seconds and then increase to high speed for 3 minutes, mixing until the dough appears smooth.
- Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and set in a warm area to proof until doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface. Split the dough into 3 loaves. Divide each loaf into the desired number of braid strands (3, 4 or 6) and roll each strand to elongate. Braid the strands to a long loaf or a round shape and place on a baking sheet lined with parchment paper.
- Whisk together the egg yolk with a pinch of salt and a pinch of sugar. Brush this egg wash over the shaped loaves and top with 1 tablespoon zaatar per loaf, if using. Let the loaves rise in a warm place until doubled in size, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake until lightly golden, 30 to 35 minutes. Transfer to a rack to cool.
- To freeze, cool completely before transferring to a ziptop bag.
JACK'S MIDDLE EASTERN-STYLE PITA BREAD
Provided by Food Network
Time 3h
Yield 18 pitas
Number Of Ingredients 13
Steps:
- Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.
- Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.
- Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.
- Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
- Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F.
- Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they're puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes.
- Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas.
- Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months.
- Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.
QUICK YEAST BREAD
If you don't have a bread machine, this is the easiest yeast dough recipe by far. There is no overbearing yeast flavour and it is a good dense bread. Please note: time to make includes rising time.
Provided by Bokenpop aka Mad
Categories Yeast Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Put 4 cups of the flour, yeast, sugar and salt into large bowl.
- Pour in hot water and oil and mix until combined- it will be sticky.
- Add the remaining flour in increments until dough is no longer sticky.
- Knead for about 5 minutes until dough is elastic and smooth.
- Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
- Punch it down and divide dough into two pieces.
- Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
- Bake at 400F for 40 minutes.
- Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.
Nutrition Facts : Calories 1433.6, Fat 31.2, SaturatedFat 4.1, Sodium 1182.3, Carbohydrate 247.6, Fiber 11.7, Sugar 5, Protein 37.1
JACK'S SWEET CHALLAH BREAD
This recipe produces two medium-sized, soft, rich, and slightly sweet Challah (challot). The loaves freeze well, given there is anything left to freeze!
Provided by jackstrat
Categories Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine water and dry dairy cream and mix until completely dissolved.
- In 4qt to 6qt glass mixing bowl, combine 3 cups flour, salt, sugar, and instant yeast. Whisk until well incorporated.
- Add egg, egg yolks, canola oil, and vanilla to water mixture. Whisk until well incorporated.
- Add wet mixture to dry mixture and mix until incorporated.
- Add one cup of flour and mix.
- Add 1/2 cup flour onto top of mixture and 1/2 cup flour onto work surface.
- Dump mixture onto counter and knead the flour into the dough mixture.
- Knead for 10 minutes adding a teaspoon of flour at a time to work surface until dough is soft but not sticking to hands. Resist temptation to add too much flour. The dough should be slightly sticky and soft when finished.
- Place saucepan of water on stove to boil.
- Meanwhile, remove the dough from mixing bowl. Wash bowl and dry with the towel that you will use to cover the rising dough. Pour 1 tsp of oil in bowl. Place dough in bowl and turn dough to coat it with oil.
- Cover bowl with the damp towel. Place the bowl of dough on the middle rack of oven. Place saucepan of boiling water below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour.
- Remove the bowl and gently punch down dough to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer.
- After one hour has passed, prepare egg wash by beating the egg whites, salt and water until smooth.
- Remove dough from oven. Flour work surface. Punch dough down and turn dough out onto floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Now your dough is ready to braid.
- Divide your dough in half. Place one half in rising bowl and cover.
- Divide second half into four equal pieces. Roll each piece into a strand approximately 14" long, tapered at each end. Place strands on work surface parallel to each other. Pinch the far end of strands together.
- Separate strands at the end closest to you for room to weave the braid. Take the right-most strand and weave it over, under, and over the adjacent three strands. Repeat process until braiding is finished. Pinch ends closest to you together and fold under the loaf.
- Place the braided loaf on a baking sheet lined with parchment paper.
- Brush a thin layer of the egg mixture onto the visible surface of the loaf.
- Repeat process for second half of dough.
- Let the challot rise 45 minutes or so. You know that the dough is ready to bake when you press your finger into the dough and the indentation remains rather than bouncing back.
- Heat oven to 350°F Sprinkle a pinch or so of granulated sugar over each loaf and bake for 20 minutes. After 20 minutes, remove each loaf from oven and coat the center of the braid with a thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.
- Place the loaves back into the oven and bake for an additional 15 to 20 minutes.
- Remove loaves from oven and test for doneness by turning it over and tapping on the bottom of the loaf-if it makes a hollow sound, it's done. Let loaves cool on the baking sheet for a few minutes, then a wire cooling rack before serving.
- Substitutions/Variations/Notes:.
- The 1-1/2 cups liquid may be water, soy milk, dairy milk, or the mixture that I recommended. Warm this liquid to approximately 125°F to activate the instant yeast nestled in the dry mixture.
- The vanilla is optional. Do not use imitation vanilla.
- Feel free to add 1/2 cup to 1 cup regular or golden raisins or similar dried fruit.
- Melted or room temperature butter or margarine may be substituted for the oil, using the same quantity.
- You may add one additional egg yolk. I find that using the white of the egg dries out the bread. However, you could use three whole eggs, one egg plus two or three egg yolks.
- You may substitute 1/2 cup honey for the sugar.
- You can proof the instant yeast for this recipe: In measuring cup: 1/2 cup 110° water, dissolve 1 tsp sugar, dissolve 1 Tbsp yeast. Should double in measuring cup in 10 to 15 minutes. Apply to recipe. Reduce hot water (liquid) by 1/2 cup.
Nutrition Facts : Calories 188.2, Fat 6.1, SaturatedFat 1.5, Cholesterol 23.1, Sodium 255.4, Carbohydrate 28.8, Fiber 0.9, Sugar 6.8, Protein 4
More about "jacks yeast bread food"
130: EASY LOAF OF BREAD, START TO FINISH (YEASTED) - BAKE …
Web Jan 23, 2020 130: Easy Loaf of Bread, Start to Finish (Yeasted) - Bake with Jack Bake with Jack 221K subscribers Subscribe 13K Share 397K views 3 years ago Where's the best place to start? …
From youtube.com
Author Bake with JackViews 416.9K
From youtube.com
Author Bake with JackViews 416.9K
111: BACK TO BASICS WITH YEASTED BREAD PART 1: …
Web Aug 14, 2019 Here on the BWJ channel I share a tip each week to help your homemade bread get better, or to try something... I feel like this Back to Basics trilogy is due...
From youtube.com
Author Bake with JackViews 43K
From youtube.com
Author Bake with JackViews 43K
GARLIC PAN BREAD (JACK ASTORS COPYCAT) - KALIE STEPHAN
Web Jul 3, 2022 With 30 minutes left in the last rise - pre-heat the oven to 350°. Melt the butter in the microwave (15 seconds on high). Once the dough …
From kaliestephan.com
4.7/5 (20)Total Time 3 hrsServings 8
From kaliestephan.com
4.7/5 (20)Total Time 3 hrsServings 8
YOUR FIRST SIMPLE LOAF RECIPE — BAKE WITH JACK
Web Jan 23, 2020 Slide your dough scraper underneath to unstick a dough ball from the table and flip it upside down onto a lightly dusted surface. Press once again with fingertips and knuckles to push the …
From bakewithjack.co.uk
From bakewithjack.co.uk
JAX BREAD CO.
Web Jax Bread Co. had it’s humble beginnings from the kitchen of its Owner & Executive Chef, Nana Hammond, graduate of The International Culinary Center (the formerly known French Culinary Institute). Nana has over a …
From jaxbread.com
From jaxbread.com
JACK MONROE’S YOGHURT BREAD – THE UNCONVENTIONAL GARDENER
Web Jan 4, 2018 Fortunately, I did have some fresh yoghurt to hand, so I experimented with making a breadmachine version of Jack’s recipe. It took me two attempts to get the …
From theunconventionalgardener.com
From theunconventionalgardener.com
[REQUEST] COPYCAT RECIPE FOR JACK ASTOR’S PAN GARLIC BREAD
Web WINTERSONG1111 They changed their recipe?!? It was perfection and honestly the only reason I went to Jack Astors. How could they??? I found this (you would just need to …
From reddit.com
From reddit.com
WHOLE WHEAT FRENCH TOAST - 100 DAYS OF REAL FOOD
Web Feb 20, 2011 Whisk together the eggs, cream or milk, and vanilla in a shallow dish. One-by-one dip the bread into the egg mixture until it is evenly coated on both sides. Let the …
From 100daysofrealfood.com
From 100daysofrealfood.com
JACKLEG
Web JACKLEG FOODS is a collection of offerings from Nathan & Gina Rivas. What started as a dream, became a brick and mortar and has now become a duo of passion projects that is …
From jacklegva.com
From jacklegva.com
JACK'S FAMILY RESTAURANTS – OFFICIAL WEBSITE
Web New Year, New Jack’s: Cleveland Location Officially Opens. Promotions, prizes and community pledge highlight today’s opening of 26 Mississippi-based Jack’s …
From eatatjacks.com
From eatatjacks.com
SAVE ON NATURE'S OWN BREAD HONEY WHEAT ORDER ONLINE DELIVERY
Web Enriched bread. Per 1 Slice: 70 calories; 0 g sat fat (0% DV); 110 mg sodium (5% DV); 2 g total sugars. 0 g of trans fat per slice. A low fat food. A cholesterol free food. Goodness …
From giantfood.com
From giantfood.com
WHAT IS YEAST? - THE SPRUCE EATS
Web Aug 2, 2022 Yeast is an egg-shaped single-cell fungus that is only visible with a microscope. It takes 20,000,000,000 (twenty billion) yeast cells to weigh one gram. To …
From thespruceeats.com
From thespruceeats.com
YEAST BREAD - SALLY'S BAKING ADDICTION
Web Bread bakers of all levels will love easy recipes like 4-ingredient homemade bread, quick & easy soft pretzels, and this honey oat bread; and as your bread-baking confidence …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
8 BEST STORE BOUGHT SOURDOUGH LOAVES, BLIND TASTED & RANKED
Web 1 day ago Methodology For this blind taste test, I rounded up eight loaves of sourdough bread from Trader Joe’s, Whole Foods, Target, and Vons (a California Market owned by …
From uproxx.com
From uproxx.com
HOW TO KEEP FRESH YEAST PROPERLY - BAKE WITH JACK
Web Dough Scrapers and more in the SHOP: https://www.bakewithjack.co.uk/shopBuy my BOOKAmazon US: https://www.amazon.com/BAKE-JACK-Bread-Every …
From youtube.com
From youtube.com
JACK'S BAR & KITCHEN | BEST SPORTS BAR IN EDMONTON | HOME
Web Enjoy our Food and drinks on a great price. EXPLORE NOW. Pizza. Burger. WRAPS. Chichek Wings. ... with juicy donair meat wrapped in bread. Severed with fries. Add to …
From jackscanada.ca
From jackscanada.ca
HOW TO MAKE YEAST BREAD FROM SCRATCH - TASTE OF HOME
Web Nov 27, 2018 1 tablespoon salt 2 tablespoons canola oil 6-1/4 to 6-3/4 cups bread flour Go to Recipe Tools for Making Bread Thermometer: A quick-read thermometer can tell you …
From tasteofhome.com
From tasteofhome.com
GREAT HARVEST BREAD COMPANY MENU PRICES AT 108 MAIN ... - MENUS …
Web Find Great Harvest Bread Company at 108 Main St, Warrenton, VA 20186: Get the latest Great Harvest Bread Company menu and prices, along with the restaurant's location, …
From menuswithprice.com
From menuswithprice.com
ALL THE DIFFERENT TYPES OF YEAST BREADS TO BAKE AT HOME
Web Jul 14, 2022 Rolls. 1 / 1. Rolls are also individually sized breads, but their shape and flavor vary much more than breadsticks. They can be spiral, folded, twisted or any of these …
From tasteofhome.com
From tasteofhome.com
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