Diana Drew's Mandel Bread Recipe

See above for more details on the Jewish Threads and Mandel Bread event!

Hebrew Academy of Morris County Master Chef Series

Jewish Threads and Mandel Bread

Diana’s Mandel Bread (P)

4 eggs

1 cup sugar

3/4 cup pure vegetable oil (I use canola oil or safflower oil)

4 teaspoons baking powder

2 teaspoons vanilla

1/2 cup orange juice

4 cups unbleached white flour

1 cup chopped walnuts or diced dried apricots

Preheat oven to 350°. In a large bowl, mix eggs, sugar and oil until light, using a wire whisk. Add baking powder, vanilla, and orange juice, mixing well. Add flour one or two cups at a time, mixing well each time. With a wooden spoon or spatula, mix in walnuts or apricots until well distributed throughout the dough. Form into six loaves on two ungreased cookie sheets. (Because the dough is a bit sticky, have a low flat bowl with water on hand to wet your hands so they don’t stick to the loaves as you’re forming them.) Bake until brown (about 15 minutes). Remove from the oven. Using a spatula, gently lift the loaves off the cookie sheet, cut them into horizontal strips measuring about 1 or 1-1/2 inches, and place the strips cut side down back on the cookie sheet. Return to the oven for a few minutes for the strips to toast lightly. Cool on a cooling rack and store in an airtight container. (Tip: These may be frozen for months and taste just as good when they’re defrosted.)