Showing posts from 2014

Pumpkin- Orange Whole Grain Tea Bread

This pumpkin quick bread that has evolved over the last 20 years or so. I started working on it when I purchased a copy of " Chef's EscORT ," a fund raising cookbook printed by Women's American ORT Southeast District in 1990. I've recently seen copies being sold on ebay. The original recipe was for a pumpkin pecan bread that contained pecans (it's from ORT's Southern District, after all) and no whole grains. The current recipe has little in common with the original other than canned pumpkin which is used in both recipes.  I bake this tea bread in a narrow and high 9x4x4 baking pan - it hastens the baking time a bit, but also allows for narrower slices, increasing the number of servings per loaf. The pan can be purchased on-line at King Arthur (see my page wit h mail order web sources ) .  If you bake the quick bread in a traditionally shaped loaf pan, increase the baking time 8-10 minutes. 9x4x4 pan, greased and dusted with flour The great th

Challah with Za'atar and Apricots

Challah pairs with almost any food and the umami flavor of za'atar blends beautifully with both challah and the sweet-tartness of apricots, so think of this recipe as a special goes-with-all bread. Certainly this is a beautiful Shabbat bread, but it also makes a wonderful grilled cheddar cheese sandwich. The beautiful presentation of this bread may make you think that its even more complicated than a multi-strand braided challah. Actually it's easier than a braid, based on the way a babka is assembled. Choreography: Challah, like most yeast breads can be made in one four-five hour session or adjusted to be made in two separate baking sessions. The key to baking delicious bread is not to rush the dough - if you have no time to wait, place the dough in the fridge to "retard" the proofing and just hold off finishing the bread. Time gives the dough time to proof, improving the flavor and texture. Challah is more or less an egg and oil enriched white bread, among