The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


golgi70's picture


October 15, 2012 - 10:00pm -- golgi70

So on a request I opted to make "knish" for the first time.  I figured well knish is a bun "sort of" and I bet someone has a decent recipe to go from at the freshloaf.  Nope.  Well I tried and I believe I succeeded.  It's simple and fun and of course delicious so I thought I'd share.  

Recipe makes 12 tennis ball sized knish (can be frozen raw and baked straight from freezer with good results or so I've read)


22 oz         Bread Flour

2 tsp.         Baking Powder

1 tsp          Sea Salt

1/4 tsp      White pepper

Urchina's picture

ITJB Round 2 Week 11: Elephant Ears (p. 145) 7/7/12 - 7/14/12

July 9, 2012 - 9:22pm -- Urchina

These are absolutely not the Elephant Ears I grew up with. The Elephant Ears I grew up with were giant platters of fried dough dredged liberally in cinnamon sugar and served terrifyingly hot out of a booth at the local fair. They were awesome but not the sort of thing one would attempt at home unless one had a very large quantity of oil in a very, very large pot. 

Urchina's picture

ITJB Round 2 Week 9: Mini-schnecken (p. 218) 6/23/12 - 6/30/12

June 27, 2012 - 11:25pm -- Urchina

Oh, I am so behind in this challenge already. But there is nothing like sugar to motivate one who is motivated by, well, sugar (unless we're talking about my real motivations this summer, which seem to be reading and picking apricots from the local apricot farm....). But back to the sugar motivation -- I think these mini-schnecken are going to be an excellent way for me to use up the not-quite-enough-to-fill-a-jar bits of jam left over from this week's jam-making sessions. What are the rest of you planning on doing? 


Urchina's picture

ITJB Round 2 Week 2: Bakery Challah (p. 26): 4/28/12 to 5/5/12

April 30, 2012 - 9:45am -- Urchina

Just in time for Cinco de Mayo (OK, not really) -- bakery challah! I'd never made challah before test-baking for this book, and I can't believe I missed out on so many years of this fantastic bread. It's beautiful, it's tasty, it's so much easier than it looks. 

I think I'm going to go all-out with a really snazzy braid this time -- but the braiding directions in the book make it easy. (And watch -- now that I've announced my intentions to the world, I'll have the worst-ever braid. Murphy's Law lives at my house). 

Hope everyone enjoys this one -- 


Urchina's picture

ITJB Round Two Week 1: Sour Cream Spritz Cookies (4/28/12 - 5/5/12)

April 21, 2012 - 11:12am -- Urchina

I love spritz cookies. For me they are forever associated with Christmas, when my mom would make plates and plates of tree-shaped ones, almond-flavored and impossibly addictive. So I'm looking forward to expanding my spritz-cookie repetoire, and also finding a way to expand their presence into non-holiday seasons as well (it's sort of a shame that I only have them at Christmas. May feels so left out!) I also figured that these would be a relatively simple entree into this semester's baking. 

Looking forward to this new semester and everyone's experiences!


Urchina's picture

Calling all bakers! Round Two of the Inside the Jewish Bakery baking challenge is now under way!

April 21, 2012 - 11:08am -- Urchina

Hi everyone!

Round Two of the the Inside the Jewish Bakery baking challenge is officially under-way. Those of us involved in this challenge are attempting to bake our way through Stan Ginsberg and Norm Berg's excellent and recently-published book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking." The challenge is being hosted here at the Fresh Loaf, under the "Challenges" forum header, and will go from this week until the end of July. We'll take an August recess, and come back for the third round in September. 

Urchina's picture

Inside the Jewish Bakery Baking Challenge: Round 2!

April 21, 2012 - 11:02am -- Urchina

Ding! Ding! 


Calling all bold bakers for the second round of the Inside the Jewish Bakery baking challenge! To sum up: We're attempting to bake every recipe in Stan Ginsberg and Norm Berg's book "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking." This is a great book written by two of our own Fresh Loafers, and many of us had the honor of being test bakers while the book was being written. Now that it's out, we are trying out all the recipes. Hooray!

Urchina's picture

ITJB Week 14: Loaf Babka (3/10/12 - 3/17/12) -- last week of Semester One baking!

March 11, 2012 - 10:35pm -- Urchina

Babka rocks. 

I will eat it always, now that I have eaten it once. 

This recipe is particularly good. I can say this with certainty, having tried no others and not feeling the need to, since this recipe hits all of my "happy pastry dance" buttons perfectly. 

This is also the last week of Semester One of the challenge. I'll be posting Semester Two within (hopefully) a week to ten days, but Semester Two won't start until early to mid-April. 

Thank you all for your fantastic baking efforts so far -- and enjoy this one!

Urchina's picture

ITJB Week 13: Bialys (3/3/12 - 3/10/12)

March 4, 2012 - 10:33pm -- Urchina

I have to admit, I didn't know a bagel from a bialy until I got this book. But when I did I saw immense possiblities -- a bagel with the schmear baked in? How awesome is that? 

This week lets us flex our bialy prowess (or, as in my case lately, pretend to flex it -- one snag after another has kept me from baking for what seems like eternity!) and allows access to something that I can't find anywhere in this town, at least -- a filled, delicious bialy. 

Urchina's picture

ITJB Week 12: Sweet Egg Dough (for buns), 2/25/12 - 3/3/12 (or thereabouts)

February 25, 2012 - 1:25pm -- Urchina

I think buns have got to be one of the most wonderful things you can do with a bit of dough, and I like them all ways -- sweet, savory, steamed, fried, baked, grilled -- love 'em. They're like the ultimate and original fast food, portable and delicious. 


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