The Nosh Pit – Kosher Bread Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Bread Recipes

As we wind down the month of March, blessed Spring is very much in the air. Now that the season of rejuvenation is upon us, what better way to celebrate than with freshly baked bread. Lest you didn’t realize, the fresh scents of Spring are perfectly complimented by the delicious smell of bread – trust us! Take a look at these delectable recipes for kosher bread.

Country Bread from Gourmet Kosher Cooking

Ingredients:

3 teaspoons active dry yeast
1 cup nondairy creamer, heated to lukewarm (I use a microwave)
2 tablespoons sugar
¼ cup semolina flour
½ cup whole wheat flour
3-1/2 – 4 cups bread flour
1 cup warm water
1 tablespoon kosher salt
2 tablespoons margarine, melted

Directions:

In a large bowl, combine 1-1/2 teaspoons yeast, creamer, sugar, semolina flour, whole wheat flour and ½ cup bread flour. Whisk until smooth. Cover with plastic wrap and let rise at room temperature 12 to 24 hours. Add remaining yeast, water, salt, margarine and 1 cup bread flour. Stir until completely combined. Add remaining flour, ½ cup at a time, until dough is formed. Knead until smooth and elastic. Oil bowl and roll dough in oil. Cover bowl and let rise for 2 hours. Punch dough down and form into round ball. Place on a baking sheet that has been lightly sprinkled with semolina flour. Cover and let rise an additional 45 minutes. Preheat oven to 475 degrees. Make a slash in top of loaf. Bake for 10 minutes, reduce heat to 400 degrees. Bake for 15 minutes, reduce heat to 325 degrees. Cook for an additional 20 to 30 minutes – until browned. Enjoy!

Irish Soda Bread from Herbivoracious

Ingredients:

2 cups pastry flour (see note above)

2 cups whole wheat flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons butter, cool

1 cup raisins or currants, or 1.5 tablespoons caraway seeds, or nothing

1 egg, beaten

2 cups buttermilk

Directions:

Preheat oven to 425 F. Sift together the flours, sugar, salt, and baking soda. Cut the butter into the flour with two knives or a pastry cutter, as when making a pie crust. (Tip: if your butter is frozen, microwave it for ten seconds at a time until it is cuttable). Add the remaining ingredients, mix well with a spoon, then knead right in the bowl for couple of minutes. It should be moist but firm enough to form a ball. If not, add a bit more flour. Shape into a large ball, place on a greased (or silpat-covered) cookie sheet, and make an X in the top with a sharp knife. Bake for about 40 minutes until golden brown, and sounds hollow when rapped on the bottom. Better yet, use an instant read thermometer to look for an internal temperature of 180 degrees. That is a much more reliable way to gauge doneness. If the bread browns too fast, cover it with a tinfoil tent until it is done. Allow to cool for a few minutes, and serve with swaths of sweet cream butter. Enjoy!

Broccoli Cheese and Herb Bread Ring from Joy of Kosher

Ingredients:

2½ cups flour

1 egg yolk

8 tablespoons (1 stick) butter, melted, divided

Salt, to taste

1 teaspoon active dry yeast

3/4 cup milk, warmed

2 tablespoons extra- virgin olive oil

1 head broccoli, cut into small pieces

1 teaspoon finely chopped fresh oregano

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

½ cup pine nuts

6 ounces parmesan cheese, cubed

Directions:

Dough: In the bowl of a standing electric mixer, combine flour, egg yolk, 2 tablespoons butter and salt. In a separate small bowl, dissolve yeast in milk. Add to flour mixture. Mix until a homogenous and elastic dough forms. Cover and set aside to rise until doubled in volume, about 30 minutes.

Cook: In a large skillet, heat oil over medium heat. Add broccoli and season with salt. Add oregano, parsley, chives and pine nuts, and sauté for about 7 minutes. Set aside.
Fill: Preheat oven to 350°. On a lightly floured surface, roll out dough to a rounded long rectangle, 1-inch thick. Brush with 6 tablespoons of butter and distribute broccoli mixture and cubed parmesan along the center. Roll over to form a cylinder, and pinch to close. Fit the cylinder into a buttered bundt pan to make a ring. Set aside to rise until it fills the mold, about 30 minutes.

Bake: Bake for 50-60 minutes, or until golden brown. Unmold and serve warm. Enjoy!

Find more yummy kosher bread recipes on the next page!