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).
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g
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 BREAD
Wonderful "Old World" onion bread reminiscent of a Jewish delicatessen. A little bit of work, but worth it! You won't find bread like this in any store.
Provided by Donna M.
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Pour scalded milk over 2 Tbsp.
- of the butter, the sugar, and the salt.
- Stir until butter is dissolved.
- Sauté the onions in the rest of the butter until golden, about 10 minutes over med-low heat.
- Dissolve the yeast in the warm water.
- Add to the cooled milk mixture.
- Add the herbs to 2 cups of the flour and mix well.
- Add herb and flour mixture to the milk/yeast mixture and mix well.
- Add the onions and the remaining flour and mix thoroughly.
- Turn out onto a floured surface and knead until elastic.
- Place in a buttered bowl, cover and let rise until doubled.
- Punch down and let rise again for 30 minutes.
- Shape into loaves and place in two buttered loaf pans.
- Let rise again until doubled and bake in a 400 degree oven for 10 minutes, then bake at 350 degrees until browned and done, about 30 to 35 minutes more.
- Turn out of pans and cool on rack.
- Brush crust with butter while hot for a soft crust.
- NOTE: Also makes excellent rolls and breadsticks.
Nutrition Facts : Calories 1956.2, Fat 35.3, SaturatedFat 20.2, Cholesterol 91, Sodium 1448.6, Carbohydrate 351.5, Fiber 14.8, Sugar 20.6, Protein 53.4
More about "jewish onion bread recipes"
10 BEST CARAWAY SEEDS JEWISH RYE BREAD RECIPES
From yummly.com
16 COMFORTING, OLD-SCHOOL JEWISH RECIPES - PUREWOW
From purewow.com
JEWISH RYE BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
JEWISH RYE BREAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
JEWISH ONION RYE BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
JEWISH ONION BREAD - JEWISH RECIPES
From fooddiez.com
BIALY ONION BREAD - UNPACKED
From jewishunpacked.com
FRENCH ONION BREAD | RECIPE
From kosher.com
JEWISH RYE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
SUGAR-FREE WHOLE-WHEAT ONION BREAD - CHALLAH & BREAD - KOSHER …
From chabad.org
JEWISH ONION BREAD - MEALPLANNERPRO.COM
From mealplannerpro.com
JEWISH ONION BREAD | GASWEETIE | COPY ME THAT
From copymethat.com
IT'S TIME TO BRING BACK THIS CLASSIC JEWISH FLATBREAD
From myrecipes.com
SOURDOUGH ONION BREAD - UNPACKED
From jewishunpacked.com
[BREAD-RECIPE] JEWISH ONION BREAD
From mail-archive.com
7 TYPES OF JEWISH BREADS TO PAMPER THOSE TASTE BUDS OF …
From tastessence.com
7 JEWISH BREADS THAT ARE NOT CHALLAH - JAMIE GELLER
From jamiegeller.com
JEWISH RYE BREAD RECIPE | DEPORECIPE.CO
From deporecipe.co
JEWISH COOKERY | KOSHER RECIPES | ONION BREAD
From jewishcookery.com
JEWISH ONION BREAD RECIPE
From friendseat.com
ONION ROLLS - JEWISH BAKERY STYLE | ONION POCKETS
From cinnamonshtick.com
PUMPERNICKEL BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
MODERN JEWISH BAKER: ONION CHALLAH ROLLS - FOOD REPUBLIC
From foodrepublic.com
PLETZEL - JEWISH ONION BOARD - MOTHER WOULD KNOW
From motherwouldknow.com
THE ULTIMATE NYC JEWISH RYE BREAD - THE FOOD DICTATOR
From thefooddictator.com
MARK TALISMAN'S JEWISH ONION BREAD - TASTEDANDAPPROVED.COM
From tastedandapproved.com
ONION AND POPPY SEED PLETZEL | ONION BREAD BOARD - MY COOKING …
From mycookingjourney.com
MARK TALISMAN'S JEWISH ONION BREAD RECIPE
From bakerrecipes.com
JEWISH RYE BREAD AND THE SECRET TO GETTING IT RIGHT
From restlesschipotle.com
JEWISH ONION BREAD | RECIPE | SWEET BANANA BREAD, BEST BREAD …
From pinterest.com
JEWISH ONION BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
JEWISH ONION BREAD - BIGOVEN.COM
From bigoven.com
RYE BREAD WITH ONIONS AND CARAWAY RECIPE - FOOD NEWS
From foodnewsnews.com
ONION BOARD | RECIPE - KOSHER.COM
From kosher.com
JEWISH ONION RYE BREAD RECIPE | CDKITCHEN.COM - MASTERCOOK
From mastercook.com
OLD-FASHIONED RYE BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
JEWISH POPPY SEED BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY JEWISH BREAD RECIPES & IDEAS | FOOD & WINE
From foodandwine.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