Israeli Brown Bread Recipes

HOMEMADE LAFFA BREAD

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , fitted with a dough hook (or, if mixing by hand, in a large bowl), combine the water and sugar. Sprinkle with the yeast, stir, and let stand for 5 to 10 minutes, or until the yeast starts to foam.
• Add the flour, salt, and olive oil. Mix on low speed (or with a large wooden spoon) until all of the flour is incorporated and the dough pulls into a ball. The dough will be soft and fairly sticky.
• Cover the bowl with a clean tea towel or plastic wrap. Allow the dough to rise until doubled, about 1 to 1 1/2 hours, depending on the temperature of the room.
• Flour a work surface. With well-floured hands, divide the dough into 8 equal-sized pieces. Cup each piece between your hands, shaping the dough into balls.
• Cover the dough balls with a tea towel and let rise until almost doubled, about 10 to 20 minutes more.
• While the dough is on its second round of rising, preheat the oven to 500 F. Once the oven is preheated, place 2 rimmed baking sheets upside down in the oven, and allow to heat for 10 minutes. (If you are using a pizza stone, preheat to 525 F, and place the stone(s) in the oven when you turn it on.)
• On a well-floured surface, roll each dough ball into a thin 8- to 10-inch round or oval. Prick all over with a fork.
• Working quickly (but carefully) so you don't let too much heat escape from the oven, transfer a piece of shaped dough onto each baking sheet or stone.
• Cook for 3 to 6 minutes, or until the laffa begins to turn golden brown in spots.
• Carefully remove the baked laffa from the oven with tongs, transfer to a platter, and cover with a piece of foil to keep the laffa warm and allow it to steam slightly. Working in batches, repeat with the rest of the dough.
• Enjoy warm, or wrap in foil and store in a plastic bag for one to two days at room temperature. Reheat the foil-wrapped laffa before serving.
• Heat a grill pan or well-seasoned cast-iron skillet over medium-high heat. Brush with oil, and add a piece of laffa dough. Cook until the bottom begins to brown in spots, about 1 1/2 minutes. Turn with tongs or a spatula, and cook for about 1 1/2 minutes more, or until the dough is cooked through, and the surface is bubbled and charred in spots.
• Transfer the laffa to a platter and cover with foil to keep warm and steam slightly. Repeat with the rest of the dough, lightly oiling the pan as needed.

ISRAELI FALAFEL

Steps:

• Make tahini sauce
• In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
• Make falafel
• In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
• In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
• Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

ISRAELI BROWN BREAD

Steps:

• Mix yeast, water, sugar, salt, and oil in large bowl.
• Let rest about 5-10 minutes until bubbly.
• Add the flour to the bowl and mix.
• Knead dough 4-8 minutes until smooth and satiny (adding flour as necessary to prevent sticking).
• Let rise covered in oiled bowl for 1 hour until doubled.
• Punch dough down, shape into a ball and place in a greased 8" cake pan.
• Let rise covered 30-40 more minutes until almost doubled.
• Place in preheated 375°F oven for 35-45 minutes until top is brown.
• Let cool 20 minutes before slicing.
• Enjoy!