Best 2 Shabbat Mandarin Marble Loaf Recipes

Indulge in a delightful culinary journey with our Mandarin Marble Loaf, a fusion of classic baking techniques and vibrant citrus flavors. This stunning loaf features a rich, moist crumb swirled with a burst of zesty mandarins, creating a beautiful marbled effect. Perfect for Shabbat gatherings or any special occasion, our recipe offers a step-by-step guide to achieving the perfect balance of flavors and textures.

Accompanying the Mandarin Marble Loaf, we present a tempting collection of complementary recipes to elevate your Shabbat menu. From the savory delights of Slow-Cooker Brisket with Roasted Vegetables to the tantalizing flavors of our Shakshuka with Feta and Cilantro, each dish is carefully crafted to harmonize with the citrusy sweetness of the loaf.

For those with a sweet tooth, our Apple Crumble is a classic dessert that combines the comforting flavors of apples and cinnamon with a crispy oat topping. Treat your guests to the velvety smooth Chocolate Mousse, a rich and decadent indulgence that is sure to satisfy any chocolate cravings.

Our recipes are not only delicious but also mindful of dietary preferences. The Vegan Shabbat Challah offers a plant-based alternative to traditional challah, while the Gluten-Free Mandelbrot Cookies ensure that everyone can enjoy the goodness of Jewish baking.

Join us on this culinary adventure and experience the joy of creating a memorable Shabbat feast. With our Mandarin Marble Loaf as the centerpiece, your table will be adorned with flavors that celebrate the beauty of tradition and the vibrancy of modern cuisine. So, gather your loved ones, prepare your ingredients, and let's embark on a culinary journey that will leave a lasting impression.

Here are our top 2 tried and tested recipes!

ELEVATED CHALLAH

Elevated Challah image

This is my favorite yeasted bread recipe. I got it from Marcy Goldman's Treasury of Jewish Holiday Baking (The New Bread, or Whallah). It is the first bread recipe I had actually turn out! I live in Colorado, which is higher elevation than most places, so I had to figure out how to adjust recipes. I'm leaving the ingredients the way the recipe was, since most people are closer to sea level. For anyone interested: better flour makes better bread. I buy the expensive organic flour at the local health food store for bread and use cheaper flour for cookies and quick breads.

Provided by Abi Fae

Categories Yeast Breads

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

5 teaspoons dry yeast
1 1/2 cups warm water
1/2 cup sugar
1/2 teaspoon sugar or 1/2 teaspoon honey
1/3 cup vegetable oil
2 1/2 teaspoons salt
1/4 teaspoon malt syrup (optional)
6 cups flour

Steps:

Combine the yeast, warm water, and the 1/2 teaspoon of sugar or honey. Let it stand until it is fully dissolved. It should divide (watching yeast grow is cool!) and look frothy.
Add the oil, sugar, salt, and malt syrup. Since I use turbinado sugar or honey, I try to make sure the sugar is dissolved or the honey melted through before I add flour.
Slowly add the flour (about one cup at a time) mixing well between each addition. Use your hands to mix it once it gets stiff, if you want. I like getting elbow deep when I make bread. In higher elevations, it takes seven cups of flour.
The bread should feel smooth and velvety.
Knead the dough for 6-8 minutes (in higher elevations, it definitely takes the full 8). The dough should be firm, but soft. When you poke at it, it slowly regains its shape, but is still dented.
Shape the dough into a ball. Put it in a well greased bowl and cover it. I like to put the bowl in a plastic bag and then throw a towel over the top. Let it rise until doubled in bulk. This should be around 45 minutes.
Again, for anyone else in higher elevations, we have to change it. This bread does better if you coat your hands in oil and lightly coat the top of the bread. Also, it takes more like an hour to rise.
Punch the dough. Shape it however you like. The recipe calls for three balls placed in a 12x5 inch pan together, or side by side on a baking sheet. This bread works well for hamburger buns, meat pastie rolls, just about anything, so have fun!
Just make sure to coat the pan with oil, or use parchment paper on a baking sheet.
Let rise again until doubled. Same thing - cover the bowl in a plastic bag and a towel and let it be. This takes 45 minutes in higher elevations, probably closer to half an hour at lower elevations.
Preheat oven to 375 f.
Remove bread from the plastic and bake for 30-35 minutes.

Nutrition Facts : Calories 318.8, Fat 6.7, SaturatedFat 0.9, Sodium 487.1, Carbohydrate 56.8, Fiber 2, Sugar 8.7, Protein 7.1

MARMALADE 'N SPICE HONEY CAKE (JEWISH)

Marmalade 'n Spice Honey Cake (Jewish) image

This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking. This Shabbat cake -- for The Day of Rest -- can be made with either the brewed tea or a brewed, strong coffee. Preparation time does not include time needed for the baked cake to cool.

Provided by Sydney Mike

Categories Citrus

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1/4 cup honey, a light honey
1 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup orange marmalade
4 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup tea, brewed (just warm)
1/3 cup almonds, slivered
1/4 cup powdered sugar
1 orange, zest of, shredded

Steps:

Preheat oven to 350 degrees F & grease ONLY the bottom of a 10-inch tube pan, then line the bottom of the pan with parchment paper.
In a medium bowl, combine oil, honey, both sugars & marmalade, blending well, then add the eggs.
In a larger bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, cloves & allspice, then make a well in the center of this flour mixture & add the wet ingredients AND the brewed tea. Blend well, either by hand or with an electric mixer on slow speed, making a smooth loose batter.
Pour the batter into the prepared pan, then sprinkle the top with the almonds.
Place the pan of batter on TWO stacked baking sheets (to prevent bottom from browning too fast) & bake 55-60 minutes or until the top of the cake springs back when pressed lightly with a fingertip.
Cool in the pan for 15 minutes, then remove & let cool on a wire rack.
Before serving, dust with powdered sugar & sprinkle with a bit of shredded orange zest.

Tips:

For a more intense citrus flavor, use freshly squeezed mandarin juice instead of store-bought.
If you don't have mandarin juice, you can substitute orange juice or lemon juice.
Be sure to use cold butter when making the streusel topping. This will help it stay in small pieces and create a crumbly texture.
If you don't have a loaf pan, you can bake the marble loaf in a 9x13 inch baking pan.
To prevent the loaf from sticking to the pan, grease and flour the pan before adding the batter.
Bake the loaf until a toothpick inserted into the center comes out clean.
Let the loaf cool completely before slicing and serving.

Conclusion:

This Mandarin Marble Loaf is a delicious and festive treat that is perfect for any occasion. The combination of sweet mandarin oranges and tangy cream cheese makes this loaf a real crowd-pleaser. It's also very easy to make, so it's a great recipe for beginner bakers. So next time you're looking for a special treat, give this Mandarin Marble Loaf a try.