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