Jew Bread Recipe 445 Food

JEW BREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Grease or spray the bottom of a 13 x9 " baking pan. Set aside. In a mixing bowl and using a mixer, beat butter, eggs, brown sugar, and vanilla until creamy. Gradually beat in the flour until incorporated. Using a spatula, fold in the chopped pecans. Pour into prepared pan and smooth out top. Bake for 35 minutes. Cool completely in baking pan on a wire rack. Cut into squares using a plastic knife. Sprinkle top with sifted confectioners sugar, if desired, and watch it disappear!

CHALLAH

Steps:

• Place the yeast, 2 teaspoons of the sugar and 2 teaspoons of the flour in a tall tumbler. Add ¾ cup of the water and mix well. Set in a warm place and leave covered.
• In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well.
• When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in a warm place for about 5 hours, or until doubled in bulk.
• Knock the dough down and add about ¾ cup more of the flour, kneading well to give a soft but not sticky dough. Oil the top of the dough with the remaining oil. Cover and let rise again until doubled in bulk, which should take another 2½ hours.
• Knead again. Divide the dough in two. Shape into two loaves to fit in loaf tins, or braid on a greased baking sheet. Cover and let rise until doubled in bulk, which should be another hour.
• Preheat the oven to 350 degrees.
• Combine the remaining egg and sugar and brush over the top of the loaves. Sprinkle with seeds if desired. Bake for about 45 minutes, or until done.

JEWISH SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.