1. Food

Kosher Bread Recipes

Jews have lived around the world over the centuries, and they have adapted different breads into kosher cuisine. Find kosher recipes for soft and sweet challah, dense and doughy bagels, thick European rye breads, and crisp Middle Eastern flat breads.
  1. Bagels (3)
  2. Challah (24)

Focaccia Bread (Parve)
My wife and I recently enjoyed a night out together at a local cooking class. While we learned how to make many Italian dishes in the class, we liked this simple and delicious Focaccia Bread, especially when combined with Sun-Dried Tomato Spread, best of all. This dough can be used either for Focaccia or Pizza. Our children have become so fond of this Focaccia / Pizza recipe that they want us to go out again.

Lahuhua (Parve)
Lahuhua is a spongy, soft and flexible flat bread that is made in a skillet. Yemenite Jews traditionally eat Lahuhua with soup or stew.

Pita (Parve)
Warm pita, hummus and Israeli salad reminds me of eating outside on a peaceful, summer evening in Israel. You can use this recipe to make your own Israeli Pita Pockets (pitot in Hebrew).

Pita with Zaatar (Parve)
So easy and so delicious. This recipe for Toasted Pita with Zaatar is a definite must-try. Serve with an Israeli or Greek Salad for a light summer meal.

Popovers (Dairy)
During the week of Passover, we generally eat special kosher for Passover Popovers. But Popovers can really be enjoyed year-round. I like the fact that when the kitchen pantry is almost empty and my kids are scrounging for something to eat, I can still find the ingredients for popovers (flour, milk, eggs) and recruit the kids to help bake.

Jachnun (Parve)
Yeminite Jews traditionally put Jachnun in the oven on Friday night before the Sabbath begins, leave it in the oven overnight on very low heat, and then eat it on Saturday morning. Jachnun, a sweet and flaky bread, is made by rolling out dough thinly, brushing it shortening, and rolling it up so that it resembles puff pastry.

Kubaneh (Parve)
Faye Levy provides this recipe for Yemenite Kubaneh. Kubaneh, a cakey bread, is made by placing balls of yeast dough in a covered casserole and cooking overnight on very low heat. Kubaneh is traditionally eaten on Sabbath morning with hard-boiled eggs.

New York Sour Jewish Rye Bread (Dairy)
Dan Leeson's New York Sour Jewish Rye Bread recipe has a top secret ingredient.

Rye Bread (Parve)
This simple recipe for pareve rye bread contains rye flour, bread flour, corn meal, and caraway seeds.

OU.org: Kosher Bread Recipes
Eileen Goltz provides kosher recipes for a variety of breads, including Rye, Black, Pumpernickel, Onion, No-Fail Honey French, Sweet Monkey and Challah Bread.

RFCJ Newsgroup: Bread
RFCJ Newsgroup (rec.food.cuisine.jewish) archives recipes sent in from different Jewish ethnic streams (Sephardic, Ashkenazic, Yemenite, etc.) and communities around the world. Recipes posted to this newsgroup respect the basic framework of the Jewish dietary laws. The recipes separate dairy and meat, and they do not call for non-kosher ingredients.

Jewish Food Mailing List: Bread
The Jewish Food Mailing List has compiled Jewish food recipes from its active subscribers. The mailing list defines Jewish food as any food that is able to be prepared according to kashruth (Biblical dietary laws).

Pizza Dough (Parve)
My wife and I recently enjoyed a night out together at a local cooking class. While we learned how to make many Italian dishes in the class, we liked this simple and delicious dough for Pizza best of all. This dough can also be used for Focaccia. Our children have become so fond of this Focaccia / Pizza recipe that they want us to go out again.

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