Sunday, March 20, 2011

Purim Onion-Poppy Ring

Onion and poppy – how do I love thee!  Let me count the Jewy ways to your Jewish Jewy goodness.  Whether it’s on a pletzl or a bagel or here, there is something utterly old-world and PERFECT about the combination.  Whereas lemon-poppy strikes me as innately goyish.  Strange!

I already did a step-by-step for this recipe last year, but what the heck… Maggie Glezer lists this as a “beginner” bread in her Blessings of Bread book, but I really don’t think so.  In terms of the dough, it’s simple; in terms of technique – hardly.  So here we go!

Two ballies… basic “Czernowitzer Challah” recipe from the book.

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Become two snakes…

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Become roadkill.

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I used purple onions this year, and judging from the pics, they’re not as finely diced as last year.  Or perhaps last year, I fried them… I dunno.  I did use butter last year and for whatever reason, I opted for oil this year.  I wouldn’t say the loaf suffered at all from being pareve instead of dairy.

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Shmear half on each roadkill snake.

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Roll and pinch them up into snakes again.

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Cross the snakes in the middle and get ready to wrap and roll!

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Let’s do the TWIST…

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And now twist the other end… it’s getting a bit messy where filling has started to goober out the end.

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Pinch the messy ends together and try to make it look slightly elegant.  Fail.

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Aaaagh!  Using all of your seven  hands, transfer the soft, floppy, falling-aparty wreath shape to the baking pan to rise and cover well.

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Fully risen, time to shmear with egg wash.

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Sprinkle with poppy to disguise how messy the loaf looks.

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And bake to perfection!!!  Notice it’s come open in a few places.  Once again, nobody complained.

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Mmmm… realize it might be helpful to see the inside before it’s all gone and take a quick shot before digging in.

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Another delicious, simple Purim seudah made complete with delicious bread.

2 comments:

  1. I've made this bread before (LOVE Maggie Glezer and her Czernowitzer challah dough). Your bread looks beautiful. When I made this ring, it wasn't quite right--maybe I didn't bake it long enough or give the bread enough room. I'm not sure, but the onions were too raw-ish inside. I like the idea of frying the onions.

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  2. Hi Jennifer, your Purim ring looks beautiful, I just came across your blog this morning and love it. I would love to subscribe to it by e-mail. Looking forward to trying some of your recipes after Pesach.

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