Shabbat Challah

Olive Bread

No-Knead Bread

Carol's Giant Buttermilk Biscuits

Buttermilk Cornbread

Pita & Zahter

Savory Pita Chips

Savory Bread

Roasted Vegetable & Feta Cheese Sandwich

1 tblsp sugar

1/2 cup lukewarm water

7-8 cups flour (approximately)

1 cup lukewarm water

4 eggs

1/4 cup honey

1 1/2 tsps salt

2 tblsps corn oil

 

Egg wash: 1 egg yok and 2 tblsps water

Poppyseeds

Honey

 

 

 

While you wait for the yeast to foam, measure the 7 cups of flour into a large mixing bowl. Add the salt and mix. In another bowl, stir lukewarm water and honey until honey dissolves well; add oil. Break eggs into a separate bowl and mix them up.

 

When the yeast has risen to form a nice foamy cap, make a well in the center of the flour mixing bowl. Add the lukewarm water and honey, oil and beaten eggs. Stir up the yeast and pour into the large mixing bowl with all the other ingredients; stir this all well with a large wooden spoon. The dough will be sticky and you may need to sprinkle in a bit more of the extra cup of flour, a little at a time.

 

Turn the dough out onto a floured surface. Oil and flour your hands. Knead dough well sprinkling on a bit more flour as needed. Knead about 5 minutes; let the dough rest and cover it with a clean cotton kitchen towel.

 

Meanwhile oil a large mixing bowl for the dough to rise in. Oil and flour your hands again and continue kneading the dough a couple few more minutes until smooth and elastic and no longer elastic.

 

Turn this ball into the prepared oiled mixing bowl; cover with a clean cotton kitchen towel and set in a warm non-drafty place. Let this rise until doubled. Tes the dough by plunging your finger into the center of the mound of dough. If your indentation remains in the dough, then it has raised sufficiently.

 

Divide the dough into 2 equal halves. Tkae the first half and divide it again into 3 equal parts. Pat and roll each of the 3 parts into a long cylinder and braid the three cyinders together. Divide the remaining the same as the first half. Braid the 3 cylinders and place on top of the first braid on a well oiled baking sheet. Cover tthe braided challah with the kitchen towel and let it rise in a warm non-drafty place until the challah has almost doubled, about 30-40 minutes.

 

Brush the top of the challah with the egg wash and sprinkle on poppyseeds. Place the challah in a 400 degree pre-heated oven and immediately lower the temperature to 375 degrees, baking the challah for 40-50 minutes. The bread should be well-browned and crusty outside.

 

Cool the challah on a rack. While the challah is cooling, brush the tops carefully with honey.

1/4 cup olive oil

2-3 tblsps Zahter spice, found in Middle Eastern specialty import store or website

dash of coarse sea salt

pinch of fresh finely ground pepper

1 tblsp toasted sesame seeds

 

 

With the exception of the pita, put all the ingredients in a mixing bowl and whisk well. Lay the pita bread on a cookie sheet. Stir up the olive oil & zahter mixture well and brush on the tops of the pita, coating well. Bake in the hot oven about 4-5 minutes, taking care not to overcook as the pita will harden. Take out the pitas, and lay them on a cutting board; cut into triangles with a pizza cutter. Serve immediately to your guests with serving dishes and loads of napkins.

1/4 cup Olive oil, or other vegetable oil

1 tblsp Coarse Sea salt

1 tsp freshly ground pepper

1/4 tsp McCormick Salt Free Herb & Garlic Seasoning

1/4 tsp McCormick Salt Free Spicey Seasoning

1/4 tsp McCormick Grill Mates Steak Seasoning 

1/4 tsp McCormick Grill Mates Chicken Seasoning

1/4 Parsley, dried

1/4 Oregano, dried

 

 

Lay the pita triangles on a cookie sheet. In a mixing bowl, whisk all the ingredients together, adding more oil if you need. Brush on the olive oil and herb mixture to cover the chips.

 

Bake until well dried and a bit toasty colored, about 5-7 minutes, checking frequently so they don't burn. Serve with your favorite dips. Store cooled chips in zip lock bags.

2 tblsp sugar

1 tsp baking powder

2/3 cup (170 gram) shortening

2 cups buttermilk or yoghurt

2 tablspoons buttermilk, for brushing

 

In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until  mixture resembles coarse crumbs. Stir in 2 cups buttermilk or yogurt, mixing just enough for dough to come together.

 

Roll dough out onto floured surface and knead about 15 times. Pat dough out about 2" thick. Cut into rounds with a large biscuit cutter or large plastic cup. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk. Bake in preheated oven for 15 minutes, until golden.

 

Serve with plenty of butter, honey or jam.

1/4 cup sugar

2 tblsp flour

1 tblsp baking powder

1 tsp baking soda

1 tsp salt

2 cups buttermilk or yoghurt

1/4 cup vegetable oil

1 large egg

 

In large bowl, combine first 6 ingredients. In medium bowl, whisk buttermilk, oil, and egg until blended; stir into cornmeal mixture just until moistened.

 

Take out the cast iron frying pan and Ppour batter into cast iron frying pan (taking care not to splatter) or into baking pan. Bake 20-25 minutes or until golden and toothpick inserted in center comes out clean. Cut corn bread into pie shapes or squares. Serve with lots of butter, honey or jam.

 

Sprinkle with chopped red onion, salt and pepper. Add second layer of bread and slice into serving sizes.