Best Under 16 Winner – Mm Mm Good Bagels

Posted on December 10th, 2018 by

Mm Mm Good Bagels

By Tara Drake, Winner – Best Under 16

Ingredients

1 teaspoon active dry yeast

1 ¼ cups warm 2% milk (110° to 115°)

½ cup butter, softened

2 tablespoons sugar

1 teaspoon salt

1 egg yolk

Handful of habanero peppers

3 ¾ to 4 ¼ cups all-purpose flour

Steps

1. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt, peppers and egg yolk; mix well. Stir in enough flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1 ½ in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rise for 10 minutes; flatten bagels slightly.

4. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

5. Sprinkle with sesame or poppy seeds if desired. Place 2 inches apart on greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

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People’s Choice Winner – Danny’s Knish Cuties

Posted on December 7th, 2018 by

Danny’s Knish Cuties

By Danny Brown, Winner – People’s Choice

For about 20 knish cuties. Recipe adapted from The Gefilte Manifesto.

Dough Ingredients (Mrs. Stahl’s Knish Dough)

1 ¾ cup flour

1 ½ teaspoon sugar

1 teaspoon kosher salt

¼ cup vegetable oil

½ cup lukewarm water

Filling Ingredients

1 head roasted garlic

1 teaspoon vegetable (or olive) oil

1 medium/large yellow onion

¾ pound russet potato

½ teaspoon black pepper

2-3 tablespoons your favorite mustard

2-3 tablespoons unsalted butter

Salt to taste

Other Ingredients

Flour, for dusting surface

Vegetable oil

1 egg yolk mixed with a small splash of water

Sesame seeds

Poppy seeds

Steps

1. Make dough, knead until slightly sticky ball forms. Let rest for at least 1 hour.

2. Roast garlic for 40 minutes at 425°F. Bring a pot of salted water to a boil. Peel, chop and place potatoes in, and after it comes to a boil, lower heat down to a simmer. Simmer for about 20 minutes or until fork tender. Dice and saute onion on medium heat with some oil and salt until lightly golden brown. Drain potatoes, and after the garlic cools a bit, pop out all the cloves and mash with a fork.

3. Mash together all filling ingredients, using salt and mustard to taste. Note that the tang of mustard will be more subtle once inside knish cutie, so it should be fairly strong.

4. Cut dough in half. Dust a big flat surface with flour. Roll out each dough piece (one at a time) into a long rectangle, about 6 inches tall by 3 feet wide. The dough should be so thin that it’s transparent. Place dollops of 1.5 tablespoons filling along the entire edge of one long side, with about 1 inch in between them, with the first one being 1/2 inch from the edge of the short side. Lightly oil the entire dough starting from where the dollops end, just enough oil to cover. Drag a knife cutting in the middle of each dollop. Roll each dollop forward, stopping when the opposite edge of dough is underneath the knish cutie. Press on either side of the knish cutie, sealing the edges. Trim off any extra layers on the edge of each knish cutie that is beneath the top layer (the edges of each knish cutie should look as one solid layer). Crimp using a fork.

5. Place on baking sheet. Egg wash them all using brush or fingers. Sprinkle sesame seed all over them, and then place a dot of poppy seeds in the middle. Bake for 18-20 minutes at 425°. They stay good at room temperature for a week. Enjoy! :)

Posted in jewish museum of maryland




No Schmeer Here Winner – Ruth’s Challah

Posted on December 6th, 2018 by

Ruth’s Challah

By Ruth Stuart, No Schmeer Here Winner

Adapted from Bread by Beth Hensperger @1988 Chronicle Press, San Francisco.

Yield: 2 large braided dairy* loaves.

Ingredients

2 tablespoons active dry yeast (1T/pkg)

½ cup sugar or honey (I use honey)

1 tablespoon salt

~4 ½ – 6 cups bread flour (I use Pillsbury or King Arthur– whatever’s available)

4 eggs, extra-large, beaten

1 ¾ cups water hot (115°-120°)

½ cup unsalted butter (1 stick), melted (*use margarine or oil for pareve)

Rich Egg Glaze (see below)

Poppy or sesame seeds (optional)

Steps

1. Place yeast, sugar/honey, salt and 2 cups of flour in a large bowl. While whisking, add hot water, melted butter/margarine, and eggs, until smooth, about 3 minutes.

2. Gradually add remaining flour, ½ cup at a time, mixing with a sturdy spoon. Continue until dough is too stiff to stir and it doesn’t stick to the side of the bowl.

3. Lightly flour a board or work table. Turn out dough onto work surface.

4. Knead dough. As you go, add 1 tablespoon of flour to hands and onto dough.  Scrape work surface as needed to avoid sticking.  Knead about 10 minutes, or until a finger poke springs back readily.

5. Place loaf in a greased bowl, turning once to grease top.  Cover tightly with plastic wrap and let rise in a warm place until doubled, at least 1 ½ hours, or overnight. You may oil a Zip-lock bag and put the dough in the bag to refrigerate or freeze for a future date.  A refrigerated/frozen dough can be taken out to let rise in the bag (overnight is just right!).

6. Turn out dough onto floured work surface. Separate dough into two equal pieces. Put one aside and repeat following instructions for second loaf. Roll out to a long “snake” and divide into 3 even “snakes”. Take one and elongate it to about 21-23”, placing it diagonally onto the baking sheet lined with parchment paper.  Repeat with the other 2 snakes, laying each snake side by side.

7. Pinch the 3 strips together at the top and braid the loaf together, pinching again to close the bottom.  Lay plastic wrap over the braid and let rest 1 hour.

8. Preheat oven to 350°. After the hour is over, brush egg glaze over the bread then add seeds, if desired. Place in oven and cook for ~30 minutes or until a deep golden brown. Cool on a wire rack before serving.

9. Rich egg glaze: Separate 1 egg. Add 1 tablespoon of water to yoke and whisk. Save egg white for another time.

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