Browsing Breads and Doughs

Sweet GF Challah/Buns


2016-05-17 09.53.34

2016-05-17 11.38.04


600 gr. Tagmish GF flour
1 Tbsp. (12 gr.) dry yeast
120 gr. sugar
50 gr. (25 gr. + 25 gr.) vegetable oil
1 Tbsp. salt
600 ml. tap water

1 egg for brushing
sesame seeds for sprinkling (optional)


Mix all dry ingredients in a bowl.
Add water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough.
Pour remaining (25 gr.) of oil over dough, and knead into the dough.
Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour.
For buns: Divide dough into equal parts weighing 100 gr. each, knead and form balls.
For Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
Shape into desired Challah/bun shape.
Place over a tin lined with baking paper, brush with egg and sprinkle with sesame.
Preheat you oven to 220C/450F.
Let rise for approx. 20 additional minutes.
Bake for 10 minutes, then reduce heat to 180C/360F.
Continue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).

2016-05-17 11.40.22

posted under Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides | Comments Off on Sweet GF Challah/Buns

GF White Bread


2015-11-16 14.16.41


280 gr. (2 cups) Tagmish GF flour
½ Tbsp. (~7 gr.) dry yeast
2 Tbsp. sugar
¼ Tbsp. salt
½ tsp. (2 gr.) baking powder
2 Tbsp. vegetable oil
280 gr. tap water
1 egg
1 Tbsp. Tami Gluten-Free Couscous Mix

For brushing: 1 egg yolk + 1 tsp. vegetable oil


Mix all dry ingredients, other than Couscous mix, in a bowl.
Add all liquids, except egg, and knead for a few minutes until you get a soft, sticky dough.
Add egg and knead until fully incorporated.
Add Couscous mix and knead for an additional 5 minutes.
Lightly oil a medium-sized bowl, and transfer the dough onto it.
Cover bowl with plastic wrap, and let rise for approx. ½ an hour.
Place dough into lightly-oiled bread tin.
Lightly wet your hands and smooth top of bread.
Lightly wet your finger tips and smooth dough on all sides, to create straight lines.
Cover with a towel and let rise refrigerated for ½ an hour.
Preheat your oven to 200C/400F.
Brush with egg mixture on top and sides evenly.
Bake at the center rack of your oven for 10 minutes.
Reduce heat to 170C/340F and continue baking until nicely golden-brown on top.
Move tin to a lower rack, and continue baking for 10 minutes.
Remove from oven and tin and let cool on an oven rack.
You can keep in closed plastic bag on counter top for up to two days, or slice and freeze.

2015-11-16 14.05.49

posted under Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides | Comments Off on GF White Bread

Sweet Bun and Challah Dough


Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – originally Gluten-free, and dairy free – here adjusted for plain flour.
For the Gluten-free version: Sweet Gluten-Free Bun and Challah Dough

2013-04-26 14.33.57

2013-10-30 18.42.15


500 gr. plain flour
8 gr. (1 tbsp) dry yeast
1 tsp. sugar
7 gr. (½ tbsp) salt
80 gr. (¼ cup) honey (for a vegan version, you can substitute for molasses)
360 gr. (1½ cups) tepid water
50 gr. (¼ cup) vegetable oil
Glazing Ingredients:1 egg, ½ tsp oil, pinch of salt, ¼ tsp water.
Vegan Glazing Ingredients:2 tbsp soy/rice milk, ½ tsp olive oil, pinch of salt.


In a small bowl, mix yeast with 1 tsp sugar and a little of the water, stir well and set aside for 5 minutes to froth.
In a large bowl, mix flour with salt.
Add remaining ingredients and knead well until you get a soft, springy dough (you can knead by hand or using a stand mixer) for at least 10 minutes!!
Cover bowl with plastic wrap and towel, and let rise until dough doubles.
For two Challahs:
Remove dough from bowl and place onto well-floured surface.
Knead well until dough is not sticky, and can be shaped.
Divide the dough into 2 equal parts (weigh).
From each part create one Challah (whichever braiding you prefer).
Place braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.
Mix glazing ingredients and brush Challahes well
Sprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).
Bake in an oven pre-heated to 160C/320F until golden-brown.

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    I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

    I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

    So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

    This blog includes recipes I converted (with credit), or developed myself.

    I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

    I hope you’ll join me on my journey.