Best 6 Jewish Barley Bread Recipes

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

REAL NY JEWISH RYE BREAD

Steps:

• Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
• Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
• Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
• Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
• Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
• Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

BARLEY BREAD

Steps:

• Preheat a gas grill on low heat for at least 10 minutes.
• Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
• In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
• Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
• *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

BARLEY BREAD

Steps:

• Stir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.
• Put pizza stone on lowest rack of oven and preheat oven to 450°F.
• Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour.
• Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.

JEWISH SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

KUBANEH (YEMENITE JEWISH BREAD)

Steps:

• Sourdough Prep
• If you're doing the sourdough version, make the sweet stiff starter the night before you plan to bake. After mixing the ingredients, knead the starter dough a bit on your counter to fully incorporate the ingredients, then place the blob in a jar, press it down with your knuckles and cover loosely. The starter should double (or more) in 8-12 hours, and you can proceed with the rest of the instructions.
• Mixing
• Pull 57g/half stick of butter from the refrigerator, unwrap it, and place it on a small plate to soften. Fold the wrapper in half and save it to grease your springform pan and countertop. Reminder: The butter doesn't go into the dough during mixing.
• Whisk the dry ingredients in a large bowl: flour, sugar, (yeast), and salt.
• Add the water, whole egg, egg white, (and sourdough starter broken into pieces). Mix thoroughly until the dough is smooth.
• Pour 1 tablespoon of oil on top of the dough, cover, and let the dough rise until it has more than doubled. In a warm summer kitchen, this took 1 hour for the yeast version and 4.5 hours for the sourdough version.
• Shaping and Final Proof
• Smudge a bit of the softened butter onto your saved butter wrapper and grease a 9-inch springform pan. Use this wrapper to lightly grease your countertop too.
• Scrape the dough out of the bowl and de-gas it by pressing your palms into it.
• Divide the dough in 12-18 pieces. See the photo galleries for different outcomes with fewer large pieces (yeast) versus more smaller pieces (sourdough).
• Working one piece at a time, spread the dough thin with butter-coated fingertips. Don't worry if you tear the dough a bit.
• Layer more butter on the thin dough, then sprinkle it with nigella seeds. (Have a paper towel nearby to occasionally de-seed your buttery fingers as the seeds will shred the next dough ball.)
• Fold the dough in thirds, and then roll it from a short side.
• Place the roll in your pan, working from the center outward. It's okay if the rolls topple over a bit. You can adjust them later, and a little chaos adds to the appeal.
• When all the rolls are done, cover your pan and let the dough rise until it has more than doubled. This was 1 hour for the yeast version and 2.5 hours for the sourdough version. See the photo gallery for expansion.
• Baking
• Preheat your oven to 350F.
• Beat the egg yolk with a tablespoon of water and brush the top of the dough. Sprinkle with nigella seeds and bake for 30 minutes uncovered.
• Let the dough cool on a rack for about 20 minutes before you remove the outer ring of the pan. Serve on the base.