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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A homemade bread redolent of the garden

By Susan Russo





JewishWorldReview.com | There is nothing quite as satisfying as eating a thick slice of warm homemade bread slathered with creamy butter. For me, the process of making and kneading bread dough brings peace to my mind, reduces stress and releases me from all the small stuff I'm sweating about.

Cracked Pepper and Chives Bread began with a bread machine recipe I found in an old cookbook I bought at an antique shop a couple of years ago. I added fresh chives to the original recipe, a little honey and olive oil as the fat. I do have a bread machine that I dug out and made the first batch as the original recipe directed. The bread turned out just fine.


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However, there's just something about the shape of loaves turned out of my machine that just doesn't seem right. Especially when I know how rustic and earthy bread can look when it is formed into rounds and baked on a pizza stone in the oven. Now, I mix and knead the dough by hand, form it into two round loaves and bake them.

Cracked Pepper and Chives Bread is soft. Bits of cracked black peppercorns add zest, and finely chopped fresh chives add delicate onion-like flavor. The bread is wonderful with butter. I like it toasted to make a fried egg sandwich for breakfast. The bread also makes a delicious tuna salad sandwich layered with slices of creamy, ripe avocado and crisp leaves of romaine.

I've given directions for preparing the bread in a machine and for making two round loaves the old-fashioned way, using your own two hands. Whichever way you decide to mix, knead and bake this bread, you'll find it's another delicious way to use up some of that bright green bounty in your garden at this time of year.





CRACKED PEPPER AND CHIVES BREAD

Makes: 2 loaves


  • 1 1/2 cups water

  • 1 tablespoon plus 1 1/2 teaspoons sugar

  • 2 1/4 teaspoons active dry yeast

  • 2 1/2 cups bread flour

  • 3/4 cup cracked wheat flour (I like to use organic 6-grain flour from Natural Way Mills)

  • 3 tablespoons wheat germ

  • 3/4 teaspoon coarsely cracked black pepper

  • 1 1/2 teaspoons salt

  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil (use a good quality extra-virgin olive oil with a nice flavor)

  • 2 tablespoons honey

  • 1/4 cup finely chopped fresh chives


To make in bread machine: Add all ingredients in the order suggested by your bread machine manual and process on the Basic bread cycle according to the manufacturer's directions. Allow the loaf to cool before slicing. Makes one (1 1/2-pound) loaf.

To mix by hand:

Heat 1 1/2 cups water to 105 F to 110 F. Pour 1/2 cup into a 1-cup measure. Add 1 tablespoon sugar and yeast. Mix and allow to stand until it starts to bubble and grow.

While yeast is proofing, measure 1 cup bread flour, cracked wheat flour, wheat germ, rest of sugar, cracked pepper and salt into large mixing bowl. When yeast has grown, add to dry mixture in bowl along with remaining 1 cup of warm water, 1 tablespoon plus olive oil and honey. A wooden spoon works well for mixing bread dough. Add chives and mix in. Continue to add bread flour until dough begins to pull away from sides of bowl and follow the spoon. Turn dough out onto work surface that's been sprinkled with a bit of the flour. Turn bowl upside down over dough. While dough is resting, use your fingers or a paper towel to swipe the inside of a large, clean bowl with some olive oil.

With floured hands, knead dough for about 8 minutes, until soft and smooth. Place dough into oiled bowl, then turn over so oiled side is on top. Cover bowl with plastic wrap and a kitchen towel. Allow to rise for 60 to 90 minutes, or until doubled in size.

Punch dough down and turn onto work surface. Cut dough in half. Form each half into a round loaf. Place loaves on a peel sprinkled with cornmeal. Allow to rest for 20 minutes. Place pizza stone on middle rack of oven. Place a shallow baking pan on lower shelf. Preheat oven to 450 F.

Sprinkle tops of loaves with flour. Using a serrated knife, cut an X into the top of each loaf.

Transfer loaves of dough from peel to preheated stone in oven. Pour 1 cup hot water into baking pan. Bake loaves for about 25 minutes, until dark brown. Cool on wire rack.

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