Sunday, March 20, 2011

Delicious Oat Bread

This bread is so healthy and delicious.  Soft, fragrant and fluffy it makes yummy rolls and delicious loaves.  It also can make an incredible, healthy alternative to traditional challah.

1 TBS dry yeast
2 TBS Turbinado sugar
1 2/3 cups warm water
2 1/4 cups white bread flour
2 cups whole wheat flour
2 tsp salt
2 TBS safflower oil
2 TBS oat bran
2 eggs

-Combine the yeast sugar and water in a bowl and allow the yeast to dissolve and activate for 10 minutes.
-Mix in the white flour and rest for 10 minutes.
-Then, add the whole wheat flour and rest for another 10 minutes.
-Then, add all the additional ingredients.
-Form the dough into a ball and place in a lightly oiled bowl.
-Cover it and allow it to rise for 1 hour or until it doubles.
-Shape the dough into rolls or loaves or braid it into challah.
-Cover it again and allow it to rise for another hour or until it has doubled.
-Bake the bread at 400F or until it is golden brown on top and bottom.

Wednesday, March 16, 2011

My Favorite Hamantaschen Recipe

It's that time of year again.  The time to celebrate biblical superwoman, Esther and eat up lots of evil King Haman's hats or Hamantaschen.  There is no sweeter way to celebrate women's history month!!

This is my favorite recipe for this delectable treat.  The dough is much softer and tenderer than the traditional NY deli version.  I make them just the right size to be eaten in 3 bites (one for each corner).  For the filling, use your favorite thick jam or make your own.

These also are perfect to send to your friends celebrating the Jewish tradition of Mishloach Manos or Purim gift baskets full of treats traditionally sent to friends this time of year.

1/2 cup butter (or pareve butter)
1 cup sugar
2 TBS milk (or coconut water)
1 egg
1 tsp almond extract
pinch salt
2 cups all purpose flour

-Cream the butter and sugar together (it is easiest to do this well using an electric mixer).
-Then, add the milk, egg, almond extract and salt.
-Then add the flour, mixing just until combined.
-If the dough is too stiff or dry add a little extra milk.
-Wrap the dough in plastic and refrigerate it for 1 hour.
-On a lightly floured counter, roll out the dough very thin (about 1/8 of an inch).
-Cut out 3 inch rings using a biscuit cutter or the rim of a glass.
-Transfer the cookies to a sheet pan and place a heaping teaspoon of filling on each one.
-Fold them into 3 corner shapes and bake them at 350F for 10-12 minutes.
-Enjoy!  I enjoy them best warm right out of the oven.