JACHNUN RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CRISPY RYE AND CARAWAY BREADSTICKS | KAREN'S KITCHEN STORIES



Crispy Rye and Caraway Breadsticks | Karen's Kitchen Stories image

These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.

Provided by Karen's Kitchen Stories

Total Time 12 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup water
1 teaspoon instant yeast
4 1/2 ounces (1 cup) medium rye flour
6 3/4 ounces (1 1/2 cups) bread flour, plus more for flouring your work surface while shaping
1 teaspoon kosher salt
2 teaspoons sugar
2 tablespoons olive oil plus more for oiling the bag
2 teaspoons caraway seeds

Steps:

  • In a medium bowl, mix together all of the dough ingredients by hand until combined.
  • Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
  • The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
  • Turn the dough out onto a lightly floured work surface and divide it in half.
  • Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
  • Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
  • Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
  • Cool on a wire rack.
  • Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.

Nutrition Facts : Calories 20.99, FatContent 0.48, SaturatedFatContent 0.07, CarbohydrateContent 3.62, FiberContent 0.32, SugarContent 0.15, ProteinContent 0.57, SodiumContent 18.78, CholesterolContent 0.00

CRISPY RYE AND CARAWAY BREADSTICKS | KAREN'S KITCHEN STORIES



Crispy Rye and Caraway Breadsticks | Karen's Kitchen Stories image

These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.

Provided by Karen's Kitchen Stories

Total Time 12 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup water
1 teaspoon instant yeast
4 1/2 ounces (1 cup) medium rye flour
6 3/4 ounces (1 1/2 cups) bread flour, plus more for flouring your work surface while shaping
1 teaspoon kosher salt
2 teaspoons sugar
2 tablespoons olive oil plus more for oiling the bag
2 teaspoons caraway seeds

Steps:

  • In a medium bowl, mix together all of the dough ingredients by hand until combined.
  • Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
  • The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
  • Turn the dough out onto a lightly floured work surface and divide it in half.
  • Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
  • Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
  • Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
  • Cool on a wire rack.
  • Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.

Nutrition Facts : Calories 20.99, FatContent 0.48, SaturatedFatContent 0.07, CarbohydrateContent 3.62, FiberContent 0.32, SugarContent 0.15, ProteinContent 0.57, SodiumContent 18.78, CholesterolContent 0.00

More about "jachnun recipes"

CRISPY RYE AND CARAWAY BREADSTICKS | KAREN'S KITCHEN STORIES
These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.
From karenskitchenstories.com
Total Time 12 hours 30 minutes
Calories 20.99 per serving
  • Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.
See details


RECIPES ARCHIVES - PAGE 7 OF 9 - EMMYMADE
Here are all the details to replicate recipes at home. 7 Unconventional Ways to Cook How To Make Chicken From Flour – Seitan Recipe Impossible Cheeseburger Pie Recipe Fried Ice Cream, A Lesson In Diffusion ... Jachnun – The Pastry That Bakes For 12 Hours My Favorite Chocolate …
From emmymade.com
See details


CHOLENT - WIKIPEDIA
Cholent (Yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or Hamin (Hebrew: חמין) is a traditional Jewish stew.It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish …
From en.m.wikipedia.org
See details


SIRENE - WIKIPEDIA
Sirene (Albanian: djathë i bardhë; Bulgarian: сирене; Macedonian: сирење; Serbian: сир / sir) also known as "white brine sirene" (Bulgarian: бяло саламурено сирене) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, …
From en.m.wikipedia.org
See details


MY INDIAN JEWISH MOTHER NEVER MADE CHOLENT, BUT NOW I'M ...
Nov 27, 2019 · Filled with doubt, I improvised with blogger methods that seemed gimmicky, like adding a can of coke, or letting the whole stew cook in a plastic bag. I threw in eggs one time, a Yemenite jachnun or chopped Italian sausages the next, without any real sensibility or system.
From myjewishlearning.com
See details


10 MOST POPULAR LEBANESE DISHES - TASTEATLAS
Jan 14, 2021 · Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including …
From tasteatlas.com
See details


RECIPES ARCHIVES - PAGE 7 OF 9 - EMMYMADE
Here are all the details to replicate recipes at home. 7 Unconventional Ways to Cook How To Make Chicken From Flour – Seitan Recipe Impossible Cheeseburger Pie Recipe Fried Ice Cream, A Lesson In Diffusion ... Jachnun – The Pastry That Bakes For 12 Hours My Favorite Chocolate …
From emmymade.com
See details


CHOLENT - WIKIPEDIA
Cholent (Yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or Hamin (Hebrew: חמין) is a traditional Jewish stew.It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish …
From en.m.wikipedia.org
See details


SIRENE - WIKIPEDIA
Sirene (Albanian: djathë i bardhë; Bulgarian: сирене; Macedonian: сирење; Serbian: сир / sir) also known as "white brine sirene" (Bulgarian: бяло саламурено сирене) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, …
From en.m.wikipedia.org
See details


MY INDIAN JEWISH MOTHER NEVER MADE CHOLENT, BUT NOW I'M ...
Nov 27, 2019 · Filled with doubt, I improvised with blogger methods that seemed gimmicky, like adding a can of coke, or letting the whole stew cook in a plastic bag. I threw in eggs one time, a Yemenite jachnun or chopped Italian sausages the next, without any real sensibility or system.
From myjewishlearning.com
See details


10 MOST POPULAR LEBANESE DISHES - TASTEATLAS
Jan 14, 2021 · Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including …
From tasteatlas.com
See details


RECIPES ARCHIVES - PAGE 7 OF 9 - EMMYMADE
Here are all the details to replicate recipes at home. 7 Unconventional Ways to Cook How To Make Chicken From Flour – Seitan Recipe Impossible Cheeseburger Pie Recipe Fried Ice Cream, A Lesson In Diffusion ... Jachnun – The Pastry That Bakes For 12 Hours My Favorite Chocolate …
From emmymade.com
See details


CHOLENT - WIKIPEDIA
Cholent (Yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or Hamin (Hebrew: חמין) is a traditional Jewish stew.It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish …
From en.m.wikipedia.org
See details


SIRENE - WIKIPEDIA
Sirene (Albanian: djathë i bardhë; Bulgarian: сирене; Macedonian: сирење; Serbian: сир / sir) also known as "white brine sirene" (Bulgarian: бяло саламурено сирене) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, …
From en.m.wikipedia.org
See details


MY INDIAN JEWISH MOTHER NEVER MADE CHOLENT, BUT NOW I'M ...
Nov 27, 2019 · Filled with doubt, I improvised with blogger methods that seemed gimmicky, like adding a can of coke, or letting the whole stew cook in a plastic bag. I threw in eggs one time, a Yemenite jachnun or chopped Italian sausages the next, without any real sensibility or system.
From myjewishlearning.com
See details


10 MOST POPULAR LEBANESE DISHES - TASTEATLAS
Jan 14, 2021 · Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including …
From tasteatlas.com
See details