Tag Archives: bread

Pesach Sameach!

I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it.  We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives.   I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made.  For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.

Focaccia Bread

1 cup almonds (ground)

1 cup shredded mozzarella (or whatever cheese you prefer, i used provolone this time)

1/2 cup sunflower seeds (ground)

1/2 cup pumpkin seeds (ground)

1/2 cup sesame seeds (ground)

1/4 cup flax seeds (ground)

1/4 cup coconut flour

2 tablespoons onion flakes (ground)

1 teaspoon garlic powder

1 tablespoon dried oregano flakes

1 1/2 teaspoons salt

1/2 cup black olives (finely chopped)

2 large eggs

1/4 cup olive oil

Using my Magic Bullet, i ground all the seeds and nuts separately for best results into a coarse grind, feel free to grind them finely, it’s up to you.  Stir all ingredients together in a large bowl with a fork, holding out about 2 tablespoons of the olive oil.

Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes. 17757155_10208645975569212_7534789530260493445_n.jpg

Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much).  Bake for another 8 minutes.  Take out of the oven immediately and let cool a bit before trying to remove the squares.  Use a spatula to remove them.

Focaccia Bread

Absolutely delicious in my opinion!

Praise Yah!

tauna

Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people!  What an honour we are given to give glory to Him in His way.

French Cheese Braid (Natte)

Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful!  Taken from my old Betty Crocker International Cookbook.  When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts!  Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!

French Cheese Braid

“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese.  It is delicious as a luncheon or light supper bread served with soup and salad.”

1 package active dry yeast (i use 1 tablespoon)

3/4 cup warm water (105F to 115F)

1 tablespoon sugar

1 teaspoon Real salt

3 eggs

1/2 cup butter, softened

3 1/2 to 4 cups all-purpose flour

6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)

olive oil

1 egg yolk

2 tablespoons water

Dissolve yeast in warm water in large bowl.  Stir in sugar, salt, eggs, butter, and 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make the dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook).  Place in a greased bowl; turn greased side up.  (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl).  Cover; let rise in a warm place until double, 1 to 2 hours.  Dough is ready if indentation remains when touched.  (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)

Punch down dough; knead in cheese until well distributed.  Divide into 3 equal parts.  Roll each part into a rope, 15 inches long.  Place ropes together on lightly greased cookie sheet.  Braid ropes gently and loosely; do not stretch.  Pinch ends to fasten; tuck under securely.  Brush lightly with oil.  Let rise until double, 40-50 mintues.  (May have to set your sheet on top of the pan of hot water again)

Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid.  Place on oven rack below center of oven.  Bake until braid sounds hollow when tapped, 25 to 30 minutes.  If braid is browning too quickly, cover loosely with aluminum foil.

My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.

french cheese braid 001
I mix then let rise in the same bowl.
French Cheese Braid 001
Braided before second rising

 

french cheese braid 004
After baking

This is perfect bread to accompany soup!

Cheers!

tauna