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Natural State Rice Bran Oil

Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!

This is an extra rich yeast dough perfect for many baked goods; babka, cinnamon rolls, coffee cakes, etc. I've been making it forever always with great results. We've made a how-to video to make this perfect dough. Watch it here! It'll open up a whole new world of desserts; most of which can be made dairy-free. If you've made challah, you can make this dough ~ give it a try!

Ingredients:

• 1/4 cup warm water
• 2 packages yeast
• 1/2 cup lukewarm soy milk (or real milk if dairy is okay)
• 1/2 cup sugar
• 1 teaspoon salt
• 3 eggs
• 1/2 cup margarine, room temperature
• 4 1/2 - 5 cups of all purpose or bread flour

Steps:

Dissolve the yeast in the water. Let it rest and bubble for a while.

Add the milk, sugar, salt, eggs, margarine and half the flour. Mix by hand with a wooden spoon or beat with a hand mixer.

Add the remaining flour, a little at a time, to form a soft dough. It shouldn't be sticky but it shouldn't be too stiff.

Knead the dough with a dough hook or by hand until very smooth, about 10 minutes.

The dough will stretch without tearing when kneaded enough.

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Comments:

Jason: Table salt or kosher salt? If kosher, which brand do you use? (As you know, the actual amount of salt you get, when measuring by volume, changes dramatically between those three choices.)

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Lynn: "dairy" not diary

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Kathy: I'm confused. The written recipe calls for 1/2 C. water while in video, Leah says 1/4 Cup. And then the writen recipe says 2 eggs but in the video Leah uses 3 eggs. Looking forward to trying to make the Poppy Seed Roll using this dough recipe.

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Leah: Okay, sorry for the delayed response; just figured out that the website wasn't designed to notify me of comments made. To Jason: I never use kosher salt; ever. Also, when baking in a commercial setting, we use weight not volume. To Lynn: Thanks for the spell check; I upload under duress: little sleep and guilt. I have someone combing the website for just those errors. He's up to recipe 50; it'll be a while! To Kathy: Another function of reducing a recipe for 28 pounds of dough to a few. I'll change the recipe as changing the video is not an option. It'll only make the dough richer. I'll change the water, too. At some point, I'm going by the feel. Too sticky, add a little more flour. Too wet, add a little more flour. You may have noticed that I basically quit giving the amounts of anything in the videos for just this reason. Once you get the hang of things, you'll realize that on a hot day you can use more water. On a cold day, more yeast. I appreciate your comments; trying to make something instructional so I shouldn't confuse matters. Thanks!

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Kathy: Thanks for your recipes. I've got a poppy seed roll in the oven as I type this. I still have the other half of the dough to use. Can it be refrigerated or frozen or does it need to be used right away?

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Leah: Hi Kathy, Yes, refrigerate the dough or freeze for longer storage. We usually shape the dough into babka or something and then freeze. Thaw and let rise before baking.

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chava: can you please post this recipe for a bread machine, or is it pretty much the same following machine specifications?

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Leah: Hi Chava, I have never used a bread machine! I use industrial Hobart mixers or do home batches by hand. That is part of the fun of bread making! I'm not sure what the adjustments are for a bread machine. If you adjust for this recipe, please let me know what you do. Thanks!

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