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Jewish Recipes --> Recipes --> Bread

Crusty Herb French Bread - Parve
source: The New Jewish Family Kitchen

Recipe Ingredients:

  • 1 Tbsp. yeast
  • 2 Tbsp sugar
  • 1 1/2 tsp. salt, divided
  • 3 1/2 -- 4 cups all-purpose flour, divided
  • 1 cup of rice milk
  • 1/4 cup water
  • 1/4 cup + 2 Tbsp. margarine
  • 1 Tbsp. distilled white vinegar
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1/4 cup chopped parley, loosely packed


The New Jewish Family Kitchen

 

Makes one loaf

Preheat oven to 400 degrees F. In a large bowl, combined  yeast, sugar, i tsp. of salt, and l 1/2 cups of the flour.  In a saucepan, combine rice milk, water and 1/4 cup margarine and warm to 110 degrees F (test with a candy thermometer). Add rice milk mixture and vinegar to flour mixture and blend with an electric mixer at low speed until moistened; then beat a sticky dough.  Turn dough onto a floured surface and knead, gradually adding 1/2 - 1 cup more flour, until dough is smooth and pliable.  Place dough in a greased bowl, cover, and let rise in a warm place until doubled in volume.

Punch down dough and roll into a rectangle about 16 8 inches.  In a saucepan, heat 2 Tbsp. margarine with onion, garlic, 1/2 tsp salt, and parsley until margarine is melted.  Spread over the dough.  Beginning from the 16-inche side, roll the dough up tightly like a jelly roll.  Place seam side down on a greased cookie sheet and let rise until doubled.  Bake for 20-30 minutes, until golden brown.

Bread --> Sukkot

Cooking Tips: 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods