NOSH ON THIS
CHOCOLATE CHUNK MANDEL BREAD By Jacqueline Witte, Temple Bet Yam
With the memory of Temple Bet Yam’s Norma Tinkoff, mandelbrot baker extraordinare in our hearts, this iconic recipe of of Eastern European culture, mandlbroyt or mandel bread, was shared with TBY’s cooks. From allrecipes.com
INGREDIENTS Prep: 25 m
Cook: 35 m
Ready In 2h 10 min
3 cups all-purpose flour
1 teaspoon baking powder ¼ teaspoon salt 3 large eggs
1 cup white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons orange juice 1 cup chocolate chips
DIRECTIONS
1. Preheat an over to 350 F. Grease a baking sheet.
2. Whisk the flour, baking powder, and salt together in a mixing bowl until smooth. 3. Beat the eggs and sugar in a large bowl until smooth.
4. Whisk in the vegetable oil vanilla extract, and orange juice.
5. Stir in the Chocolate chips and the flour mixture until no dry lumps remain.
6. Divide the dough into two pieces. Form each piece into a roll about 3 in wide and 12 in long. Place the rolls side by side on the prepared baking sheet. 7. Bake in the preheated oven until the rolls have started to brown – about 20 minutes.
8. Remove the rolls from the oven onto a rack. Let cool until cool enough to handle-about 10 minutes. 9. Cut the mandel bread into ½ in thick slices. Return to the baking sheet and lay them flat. 10. Return to the oven and bake until lightly golden , about 15 minutes more. 11. Allow to cool completely on a wire rack before servings.
