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
ONION RYE BREAD
This breadmaker recipe comes from the manual to the now defunct Toastmaster Breadmaker's Hearth. I plan to use it for my Thanksgiving Sausage Mushroom Dressing.
Provided by Solsmom
Categories Yeast Breads
Time 3h50m
Yield 2 Pound loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in the bread maker pan in the order listed.
- Process on the whole wheat cycle.
Nutrition Facts : Calories 286.9, Fat 4, SaturatedFat 0.8, Cholesterol 1.9, Sodium 450.4, Carbohydrate 55.7, Fiber 4.5, Sugar 7.2, Protein 7.7
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.
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).
More about "jewish onion rye bread recipes"
JEWISH RYE BREAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Category SidesCuisine JewishTotal Time 16 hrs
- In a large bowl, combine the rye flour, water, and yeast, stirring until the mixture is completely smooth.
- Add the water and rye flour to the sour and mix until smooth. Cover with plastic and let it ferment at room temperature until it’s visibly fermented and frothy and quite possibly almost double in size, 3 to 4 hours more.
- Turn the sour into a large bowl, add the water and rye flour, and mix until smooth. Cover with plastic wrap and let ferment at room temperature until it’s nice and frothy and full of fermentation bubbles, 3 to 4 hours. The rye sour can now be used to make your rye bread recipe. Or you can put it back in a tightly sealed container and return it to the refrigerator where it will be okay for another week. Feed the sour at least once per week and you will be able to use it indefinitely.
- Take the bread, break it into pieces, and moisten it with 1⁄4 cup plus 3 tablespoons water. Let sit for 15 minutes. Measure out 1⁄4 cup (95 g) of the bread and water mixture.
JEWISH ONION RYE BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 36Total Time 5 hrs
JEWISH RYE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (50)Total Time 16 hrs 35 minsServings 1Calories 60 per serving
- To make the rye sour: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F., To make the old bread soaker: Cut the bread into 1" cubes and place them in a lidded container.
BEST ONION RYE BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SOURDOUGH ONION BREAD - UNPACKED
From jewishunpacked.com
WHAT MAKES RYE BREAD JEWISH? | THE NOSHER
From myjewishlearning.com
JEWISH ONION RYE BREAD RECIPE | CDKITCHEN.COM
From pinterest.ca
ONION RYE BREAD - BIGOVEN.COM
From bigoven.com
RYE BREAD WITH ONIONS AND CARAWAY RECIPE - FOOD NEWS
From foodnewsnews.com
BEST ONION RYE BREAD RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
OLD-FASHIONED RYE BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
OLD SCHOOL JEWISH DELI RYE WITH ONIONS | THE FRESH LOAF
From thefreshloaf.com
THE ULTIMATE NYC JEWISH RYE BREAD - THE FOOD DICTATOR
From thefooddictator.com
ROSE LEVY BERANBAUM’S REAL JEWISH RYE BREAD RECIPE
From latimes.com
JEWISH RYE BREAD RECIPE | DEPORECIPE.CO
From deporecipe.co
BEST RYE BREAD RECIPES - KING ARTHUR BAKING
From kingarthurbaking.com
ONION RYE BREAD FOR SALE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
7 TYPES OF JEWISH BREADS TO PAMPER THOSE TASTE BUDS OF YOURS!
From tastessence.com
JEWISH COOKERY | KOSHER RECIPES | RYE BREAD
From jewishcookery.com
JEWISH ONION RYE BREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PUMPERNICKEL BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
10 EASTERN EUROPEAN HEARTY RYE BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
JEWISH RYE BREAD RECIPE | LEITE'S CULINARIA - MASTERCOOK
From mastercook.com
FRIED ONION ON RYE BREAD – ST. LOUIS JEWISH LIGHT
From stljewishlight.org
BREADMAKER JEWISH RYE BREAD — KITCHENSAVVY
From kitchensavvy.com
JEWISH ONION RYE BREAD RECIPE | CDKITCHEN.COM
From pinterest.com
JEWISH RYE BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
JEWISH CORN RYE BREAD - KITCHEN PROJECT
From kitchenproject.com
CRUSTY RUSTIC OLD WORLD ONION RYE BREAD WITH DILL
From kudoskitchenbyrenee.com
JEWISH ONION BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
JEWISH RYE BREAD AND THE SECRET TO GETTING IT RIGHT
From restlesschipotle.com
WHAT IS JEWISH RYE BREAD - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
10 BEST CARAWAY SEEDS JEWISH RYE BREAD RECIPES | YUMMLY
From yummly.com
RECIPE: REAL JEWISH RYE BREAD - LOS ANGELES TIMES
From latimes.com
FRIED ONION ON RYE BREAD - ST. LOUIS JEWISH LIGHT
From stljewishlight.org
PIN ON BREADS - PINTEREST
From pinterest.com.au
JEWISH RYE BREAD MACHINE RECIPE - MASTERCOOK
From mastercook.com
PUMPERNICKEL BREAD RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
ONION RYE BREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
8 BEST JEWISH RYE BREAD IDEAS | JEWISH RYE BREAD, RYE BREAD, RYE …
From pinterest.ca
REAL NY JEWISH RYE BREAD - WORLDRECIPES.ORG
From worldrecipes.org
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