Friday, May 29, 2020

This is Chavie, and I am always surprised at how my friends are scared of making bread. Although many of them are comfortable making challah, they are shocked at the idea of making other breads from scratch. But fresh bread is not hard or complicated to make and is so much more flavorful and wholesome than store-bought bread. Don’t get discouraged by the long waiting times while the dough rises, I have found my bread doughs to be very flexible, and I often leave them to rise while I go out, even if it’s for hours, and find the dough risen and ready when I return. I especially love to make fresh pita—it is quite magical to cut them open and find pockets inside! (NOTE: Neither of these recipes uses enough flour to require Hafrashat Challah.)

Whole Wheat Bread

2 cups warm water

1 envelope dry yeast

1/4 cup molasses

5-6 cups whole wheat flour

2 tablespoon sugar

2 teaspoon Salt

1/2 cup oil

3 tablespoon oats (optional)

1 beaten egg

In small bowl stir together 1 3/4 cup warm water and yeast. Let stand about 5 minutes, until foamy. Meanwhile, mix together 1/4 cup water and molasses in another bowl.  In large bowl stir together 2 cups flour, sugar, salt and oil. Add molasses and yeast, stirring until combined well.  Stir in remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to from a soft dough.  Knead dough on a lightly floured surface for about 8 minutes. Let rise in an oiled bowl, covered, until doubled, about 1 hour.  Punch down and let rise, covered, 45 minutes more. Preheat oven to 400°F. Form the dough into 2 loaves, put into parchment paper lined loaf pans. Let rise 45 minutes. Brush with egg wash, sprinkle with oats. Bake 10 minutes, reduce oven to 350°F, then bake 20 to 25 minutes more.


1/2 cup warm water

2 envelopes dry yeast

1/4 teaspoon sugar

3 cups flour

3 cups whole wheat flour

3 tablespoon oil

2 teaspoon Salt

2 cups warm water

Dissolve yeast in 1/2 cup water, with sugar. Let stand for 5 minutes.  Pour flour into large mixing bowl. Add oil, salt, 2 cups warm water and stir. Add yeast, mix thoroughly. Turn dough onto floured board, knead for about 10 minutes.  Put dough in a bowl to rise, oil dough, cover, and leave for 2 hours . Punch dough and knead for about 3 minutes. Shape into 15+ balls, and place in baking sheet. Let rise for an hour.  Preheat oven to 500°F. Place baking sheet on lower half of oven, bake 3 to 5 minutes until puffed and slightly brown. Do not over bake! These are best eaten fresh.

ChavieHagler and Rayzel Yaish are two Bergen County based full-time working mothers who have a passion for delicious food and who write this column alternately. We are delighted to bring you “Over the Kosher Kitchen Sink.  Share your questions and kosher food ideas with us at [email protected]

By Chavie Hagler and Rayzel Yaish