Susan Cooke Cook Books

Simple and Scrumptious Bread Recipes

Homemade bread is one of the most delicious and comforting foods around. Walking into a kitchen teeming with the yeasty smell of warm bread is like receiving a warm hug from a dear friend; unless, of course, your oven is billowing black smoke and smells of charred food. It’s true that some types of bread do require a certain culinary finesse, however we’ve got a few recipes here that are virtually fool-proof—meaning even the most culinary-challenged can pull them off!

This first recipe is for Amish bread, which is essentially a sweet white bread. Slice it up for sandwiches or toast slathered with butter and preserves. YUM!

Ingredients
6 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tbsp. active dry yeast
2/3 c. white sugar
2 c. warm water
1/4 c. vegetable oil

To make: First, you need to activate the yeast. For this, you’ll want to get a large bowl and add the water and sugar. Once the sugar is dissolved, add the yeast. Let this sit until the yeast takes on a foamy look. Next, add the oil and the salt to the yeast. Be careful not to stir too vigorously.

Mix in the flour one cup at a time. Set that aside and sprinkle a handful of flour on the (clean!) counter top. Transfer the dough from the bowl to the counter and begin to knead until the dough is smooth. If your dough is still very sticky, sprinkle flour into it as you knead until it becomes smooth.

Oil a large bowl and roll the dough just enough to give the dough a very light coat of oil. Put a damp tea towel over the bowl so the dough can rise (double in size). This usually takes about an hour.

Take the dough out and knead again for a few minutes. Split the dough into even halves and shape them into loaves. Place each loaf into a well-oiled bread pan and leave it to rise for about 30 minutes, or until the dough has risen about 1 inch above the top of the pan. Place in a preheated oven at 350 degrees F and bake for about 30 minutes.

This next recipe we have is for a Jewish bread called Challah. It’s a very simple bread that is rolled into ropes and braided before baked. Challah will impress your friends and family in both the looks and the taste department—resulting in nods of approval and a boost to your pride!

Ingredients
7 1/2 c. bread flour
4 1/2 tsp. active dry yeast
3/4 c. white sugar
1 tsp. salt
1 1/2 c. warm water
1 c. margarine (melted)
3 eggs (beaten) plus 1 egg (beaten)—keep separate

To make: In a bowl, add warm water, melted margarine, the 3 beaten eggs, and sugar. Mix thoroughly. In a separate bowl, mix together the flour, yeast, and salt. Slowly add the liquid ingredients to the dry and mix together.

Sprinkle a handful of flour on a counter-top and knead the dough until smooth. Add a few sprinkles of flour here and there if the dough seems too sticky. Split the dough into equal halves. Take each half and split it into three equal pieces (so you have six smaller mounds of dough). Roll each mound into ropes about 3/4 inches thick (you can do this by rolling them between your hands “prayer” style).

Once all six ropes are equal in size and length, you’re going to braid them into two loaves. To do this, take three ropes and pinch them together at the top. Proceed to “braid” them, pinching them together at the bottom. Do the same for the three remaining ropes. If you can’t braid, just make two ropes per loaf and twist them together.

Grease a cookie sheet and transfer the loaves onto it. Brush them with the last beaten egg. Put them in a warm place to rise until they have doubled in size (about an hour or so). Bake in a preheated oven at 325 degrees F for 20 – 30 minutes.

If you’re looking to fill the chilly autumn or winter mornings nursing a hunk of sweet bread and a steaming cup of coffee or tea, then we have just the recipe for you! Portuguese sweet bread is brilliant on its own or warmed with butter. You can even sprinkle a bit of cinnamon on top for a spicy treat. But best of all: it’s easy to make!

Ingredients
6 c. all-purpose flour
2 pkg. active dry yeast
3/4 c. sugar plus 1 tsp. sugar
1 tsp. salt
1/4 c. warm water
1 c. lukewarm milk—scalded, then cooled
3 eggs plus 1 egg
1/2 c. butter—softened

To make: Dissolve the yeast in the warm water. Once it has dissolved, add the milk, 3 eggs, butter, 3 cups of flour, 3/4 cup of sugar, and salt. Mix together, then stir in the remaining flour.

Take a handful of flour and sprinkle on the counter-top. Knead the dough until it is smooth (it should take on an elastic texture). Grease a bowl and place the dough inside, turning it over so the dough takes on a thin coating of grease. Cover with a wet tea towel and set in a warm place until the dough has doubled in size (usually this is about 1 and a half to 2 hours).

Knead the dough for a minute or two, then divide it into equal halves. Shape each half into a loaf and place in a greased bread pan. Cover with a towel and let it rise for another hour. When the loaves have risen, beat the remaining egg and brush it over the loaves. Preheat the oven to 350 degrees F and bake the loaves for about 35 – 40 minutes, or until golden brown.

You should find that these breads are all fairly simple in preparation and will deliver a wonderful result that you can enjoy time and time again. To make things easier, double the recipe and freeze a few loaves for when company comes or to save as a snack when you feel peckish. Give these recipes a try and you never know—you may find that you have knack for bread-making after all!

About the Author

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The WORLD OF JEWISH COOKING $14.98 A Comprehensive and Beautiful Treasury of Jewish CookingThere is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)

The Family Treasury of Jewish Holidays $5.48 The Jewish tradition holds that parents bear the responsibility of teaching children the Torah, the ethical way to live, as well as the history of Judaism. But how can parents teach these crucial lessons in ways that are entertaining, meaningful, and respectful? What happens if they can’t remember all the lessons and important historical events? This Family Treasury of Jewish Holidays offers some solutions to these quandaries. For instance, by reading the compelling Hebrew stories and poems aloud, parents help children learn through the realm imagination–the place where characters, images, and ancient lessons come alive. "Listening to a riveting story will build anticipation for a holiday, encourage a wish for a Jewish life, and create sweet memories of reading together," offers Malka Drucker in her introduction. The treasury also includes numerous poems, holiday crafts, recipes, and family activities. This is an excellent gift and keepsake for any Jewish household with young children. –Gail Hudson

Adventures in Jewish Cooking $10.98 What do Latin American Ceviche and Asian Duck Stir-Fry have in common with Root Vegetable Tzimmes and Classic Chicken Soup with Matzoh Balls? They’re all examples of the inspired cooking that has made Jeffrey Nathan, host of Public Television’s top-rated New Jewish Cuisine, the most exciting kosher chef at work today. His innovative food captures the spirit of Jewish cooking while exploring a whole world of sophisticated flavors.Jeffrey Nathan revives and reinvents Jewish cuisine for generations of people tired of the same old brisket and noodle kugel. In Adventures in Jewish Cooking, classic Jewish recipes get a delicious twist, like Stuffed Cabbage Rolls with Sweet and Sour Cranberry Sauce and Gefilte Fish Terrine with Beet and Carrot Salads. But Nathan also knows when to stick to tradition—in his confident hands, tried-and-true favorites like latkes and cholent have never tasted better. Inspired by Jewish cuisines from around the world, as well as a diverse palette of other ethnic flavors, these recipes are anything but bland or heavy. Israeli Chopped Vegetable Salad, Falafel-Crusted Salmon with Jerusalem Dressing, Syrian Lemon Chicken Stew, and Apple Cobbler with Almond-Streusel Topping are all so flavorful and nuanced that they can be served with pride on any occasion. With ready-for-company menus perfect for Passover, the Sabbath, and more, plenty of weeknight options, and variations that make it easy to adjust many recipes to a meat or dairy meal, this is the book that adventurous Jewish cooks have been waiting for.

An Almost Kosher Cookbook Or Our Family Recipes $20.98 An Almost Kosher Cookbook is for anyone who wants to prepare good food that is usually Kosher or Kosher-style. Author Sharyn J. Rosler brings a new dimension to Jewish cuisine by reconstructing some old recipes and adding new recipes to bring diversity to the Jewish kitchen. She has utilized recipes from family, friends, and her own repertoire and offers them for enjoyment and years of tasty delights. Rosler presents a unique array of recipes that will prove useful to everyone who wishes to expand their knowledge of cooking.

The Hadassah Jewish Holiday Cookbook $22.48 Whether it’s a holiday, or Shabbat dinner, “What’s on the menu?” is on everybody’s mind. Ranging from the classic Ashkenazic Chicken Fricassee to the definitive Sephardic Chicken Marrakesh, The Hadassah Jewish Holiday Cookbook includes the best of the best traditional recipes from the celebrated cooks of Hadassah, the Jewish women’s volunteer organization. In a culinary celebration of tradition, history, dedication, and faith, the more than 250 holiday recipes from great cooks in America and Israel present traditional favorites as well as modern twists on classic dishes. Readers will find nostalgic must-haves—from chicken soup to borscht and kreplach to kishka—along with favorite dishes updated for modern palates. This feast for the eyes and tastebuds is accompanied by the splendid writing of award-winning Jewish authors who offer their historical insights, sage advice, personal reminiscences, and engaging commentaries. Contributor include Susan R. Friedland, Edda Servi Machlin, Joan Nathan, Steven Raichlen, Claudia Roden, and Rabbi Robert Sternberg. History, passion, and tradition—and love—are the essential ingredients to what may become the definitive guide to Jewish holiday cooking.

Jewish Holiday Feasts $3.48 Now sporting a fresh new cover, Jewish Holiday Feasts serves up delectable, easy-to-prepare dishes for memorable holiday celebrations. Hanukkah treats of Potato Latkes, Golden Challah Bread for the Sabbath, Braised Apples and Red Cabbage with Wine perfect for Rosh Hashanah, irresistible Passover Biscotti, two Hamentashen variations to please both kids and adults, and for Succoth, sublime Baked Figs with Honeyed Yogurt are just some of the great recipes in this charming and timeless cookbook. The tastes and traditions of the Jewish holidays combine with fresh, healthy, seasonal ingredients in a popular collection of inspired favorites that friends and family will cherish throughout the year.

The Jewish-Sicilian Cookbook $7.48 No matter how far from home we go, refining our palates, leaving behind family cooking for more sophisticated fare, trading up from iceberg lettuce to arugula, from meatloaf to paté, from Velveeta to brie, we all have a special place in our hearts-and our stomachs-for our families’ deliciously basic, special home recipes. Born of the culinary traditions of the two very different sides of actress Pamela Hensley Vincent’s Jewish-American family and her husband Duke Vincent’s Italian-American background, The Jewish-Sicilian Cookbook recaptures, with charm, humor, and tasty and do-able recipes, the gastronomic nostalgia of two families that could be very much like any of our own. The sixty-four recipes in this charmingly appointed cookbook range from quick salads to hearty stews and run the gamut from typically Jewish (Yetta’s chicken soup and latkes) to the quintessentially Italian (Duke’s Special Spaghetti). Some of the recipes represent the best of traditional modern American food, such as Manny’s Hamburgers and Jack’s Chef Salad, radiating a special feeling of mid-century cooking and eating, with a Fifties sensibility that goes down as deliciously well today it it did then. The common ground of all family food traditions is "Food is Love," and this principle is irresistibly at play as Pamela Vincent recounts heartfelt anecdotes, describing fond memories of meals with loved ones, while sharing her favorite family recipes with all the enthusiasm of a favorite cousin presenting a cherished recipe on a much used recipe card. From a predawn breakfast of buttered matzoh and coffee with her grandfather to pasta night with Duke, The Jewish-Sicilian Cookbook will inspire readers to revisit fond food memories of their own as well as create new ones.

Joan Nathan’s Jewish Holiday Cookbook $22.48 Jewish holidays are defined by food. Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan’s decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines—Moroccan, Russian, German, and contemporary American are just a few—that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother’s table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families’ recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive. Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.

The Jewish Holiday Kitchen $17.98 "Joan Nathan is the authority on Jewish cooking, from the folkloric-cultural-historical perspective, and the food angle as well."                –Mollie Katzen,  author of The Moosewood Cookbook"This is how holiday cooking should be–warm, welcoming, and straight from the heart." –Anne Willan, author of Cook It RightOnly the best cookbooks stand the test of time, and this rich assemblage of holiday recipes by Joan Nathan, award-winning food writer and host of the PBS series Jewish Cooking in America, has brought the joy and festivity of holiday cooking to Jewish households for more than two decades.         Here are 250 recipes for main courses, soups, appetizers, breads, and desserts culled from around the world to help you enhance your family’s celebrations of the sixteen major holidays. In addition to the foods you remember from your mother’s table, there are dishes that date as far back as the Second Temple, as well as contemporary American Jewish creations.  Explaining their origins and the holidays that have shaped them, Nathan peppers these delicious recipes with delightful stories about the people who make them today.        Try exotic dishes like the Yemenite High Holiday Soup Stew or the Persian Pomegranate-Walnut Chicken. Or, closer to home, choose the Charlestonian Broth and Matzah Balls. No matter what you select, this essential book will bring the rich variety and heritage of Jewish cooking to your holiday table year round.

The Lowfat Jewish Vegetarian Cookbook $12.98 Over 150 lowfat Jewish vegetarian recipes with an international flavor are profiled, including Rosh Hashanah dinner suggestions and 33 Passover dishes. One can feast on Romanian Apricot Dumplings, Polish Apple Blintzes, Czechoslovakian Noodles with Poppy Seeds, and Ukrainian Kasha Varnishkes. Celebrate with Eggless Challah, Purim Hamentashen, Chanukah Latkes, and more.

The Low-Fat Jewish Cookbook $6.48 When people think of Jewish cooking, "low fat" aren’t usually the first words that come to mind.  But now, thanks to The Low-Fat Jewish Cookbook, kosher food doesn’t have to mean fattening food.  Using simple combinations of accessible ingredients, renowned cookbook author Faye Levy creates delicious, healthful dishes that meet all of the guidelines for keeping kosher.  While many Jewish cooks don’t keep a kosher kitchen throughout the entire year, they do want to prepare traditional Jewish dishes for the holidays.  Following a comprehensive introduction outlining the rules of kashrut, the first part of the book is divided by holiday (including a section on Shabbat), beginning with a description of each special day and the foods that are associated with it. The recipes that follow include lightened-up versions of old favorites such as noodle kugel, blintzes, honey cake, challah, and even a gefilte fish that is made in the food processor, all low in fat and all true to their origins.  The second part of the book consists of fabulous low-fat everyday recipes organized into general chapters, including Appetizers and Salads, Dairy and Egg Dishes, Chicken and Turkey Dishes, Vegetables and Vegetarian Dishes, and Desserts.  This book is for cooks who keep a kosher kitchen year round and any cook looking for exciting, fast (many under 30 minutes), and easy recipes with family appeal.  Recipes include Broiled Eggplant Slices, Easy Chicken Breast Paella, Beef Stew with Cilantro, Garlic, and Tomatoes, Low-Fat Macaroni and Cheese, and Double Chocolate Ice Cream Cake, and each recipe is denoted as meat, dairy, or pareve for easy reference.  Remember, any dish can be kosher so long as it adheres to the basic rules of kashrut, so Coq au Vin can be just as kosher as Cholent.  And in recent years, as more and more cooks have been turning to kosher cuisine, there has been a proliferation of kosher products in the markets, making it easier to keep kosher and to cook "gourmet" dishes with a variety of ethnic influences.Eight pages of full-color photographs bring a number of these dishes to life.  And who better to bring kosher cooking into the nineties than Faye Levy, author of Faye Levy’s International Jewish Cookbook and many other cookbooks.  Faye Levy proves that a dish doesn’t have to be complicated to be delicious, and it doesn’t have to be high in fat to be flavorful. The Low-Fat Jewish Cookbook is a contemporary, straightforward companion that will allow kosher cooks to enjoy traditional and innovative meals without the guilt.

Jewish Vegetarian Cooking $3.48 The second edition of this highly popular book contains delicious recipes which combine heritage with tradition.

Jewish Cooking in America $25.48 This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

The First Jewish-American Cookbook (Dover Cookbooks) $9.98 A remarkable culinary and historical document that offers housekeeping and domestic management advice, as well as daily menu suggestions, a Jewish calendar, and a selection of medical and household recipes. Delicious and economical, the recipes feature ingredients readily available to modern cooks, with instructions that are abundantly clear.

Recipes $8.31 Buy and sell [Recipes] at great prices.

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