Bread & Babka at GoldStone Farms

Chewy all purpose flour version  This flat bread is a cross between focaccia and a crisp flat bread.  This recipe evolved out of my experiments trying to bake fabulous bialys (I have been baking good ones, but not fabulous...yet....so they are not quite ready for prime time on this blog).  I am posting two variations, one made with all-purpose flour and the other made with part white whole wheat and part bread flour (you can use traditional whole wheat flour, it will taste more "whole wheaty," but will work similarly). Aside from the different flours yielding bread of different texture, thickness of the final rolled-out portion and baking time changed the bread from a chewy flat bread to a crispy type flat bread.   Crispy whole-wheat/bread flour version Choreography: The dough ingredients are mixed, kneaded and left to rise for an hour. This is not a pretty dough, it is on the "dry side," using less water than usual for 4 cups of flour. It will

Baked Knishes made with potato-flour dough  (various fillings including meat and/or vegetables)  Knishes are of Eastern European origin but are ubiquitous in the American-Jewish world. Growing up in New York City we could purchase them hot from Kosher delis or sometimes, in the "old neighborhoods" from street vendors. I remember them being described as "square" or "round."  An old time knish bakery, Yonah Schimmel's still exists on the Lower East Side of Manhattan. In Brooklyn there was a knish store on Flatlands Avenue that had, what seemed at the time, an unlimited variety of knishes filled with potato, fruit and cheese fillings. Gabila's, which makes a fried dough type knish is available in many supermarkets; Gabila's knishes are made from a thick dough unlike the home-made type. Knish is also a Yiddish slang word.....I won't go into that here, you can look it up on the Internet. The decision to give making knishes a try came