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Jewish Recipes --> Recipes --> Bread

Mouna (dairy)

Recipe Ingredients:

  • 4 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 1 3/4 tsp yeast, rapid-rise
  • 2 tbsps lukewarm water
  • 7 tbsps lukewarm milk
  • 4 eggs
  • 1/2 cup butter
  • grated rind of 1 orange
  • oil, for greasing
  • 8 tbsps jam
  • 1 tbsp cold water
  • Confectioners' sugar for dusting (optional)

Jewish Cooking (Paperback) by Marlena Spieler
The Jewish Cooking
the traditions, techniques, ingredients, and recipes

Sephardi Jews traditionally break the fast of Yom Kippur by serving eggs, which are a symbol of life.

This is the traditional egg bread of the Algerian Jewish Community much as Challah is of the Ashkenazim. It is delicate and sweet and sometimes, as in this recipe, contains a big spoonful of jam in the center.

Makes two loaves

Combine half the flour, half the sugar and the yeast in a large bowl. Stir the water and milk into the dry ingredients and mix until thoroughly combined. Cover and leave in a warm place for about 1 hour until double in size.

Whisk together half the remaining sugar and three of the eggs. Mix in the butter and orange rind. Gradually add the remaining flour and knead until smooth. Set aside until risen.

Knead the yeast mixture into the egg mixture for about 10 minutes until smooth and elastic. With oiled hands, shape the dough into a ball. Place the dough in a bowl, cover and leave in a warm place for about 1 hour, or until doubled in size.

Turn the dough on to a lightly floured surface and punch down with your fists. Knead for 3-4 minutes, then divide the dough in half and shape each piece into a round loaf. Make a large indentation in each loaf and spoon in the jam. Close up and pinch the dough together.

Lightly oil two baking sheets and then sprinkle with flour, or use non-stick baking sheets. Place the loaves on the prepared baking sheets and cut slits around the side of the loaves, taking care not to let any jam leak out.

Cover the loaves with a clean dishtowel and leave to rise for 45-60 minutes, or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat the remaining egg with the cold water. Brush the glaze on to the loaves, then sprinkle over the remaining sugar. Bake the loaves for abut 20 minutes, or until golden brown. Dust with confectioners' sugar, if you like.

Jewish Cooking: the traditions, techniques, ingredients, and recipes by Marlena Spieler

 

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