Kosher bread is easy to make.
Kashrut, often referred to as kosher, is the name given to Jewish law for food. Not only do these laws apply to the type of food that can be eaten, but also how the food is prepared and cooked. Even if using all kosher ingredients, food cannot be considered kosher if it touches any type of cooking utensil that has previously come in contact with non-kosher foods. Non-kosher cooking utensils, however, can be cleaned -- or kashered -- to meet the requirements of Jewish law.
Instructions
1. Clean the oven thoroughly if it has ever been used for non-kosher food. Scrub the entire inside of the oven with a chemical oven cleaner and steel wool. Remove all of the racks and heating coils according to the directions for your particular oven and scrub them clean, then reassemble the oven. Alternatively, use the oven's self-cleaning option.
2. Kasher, or clean, a mixing bowl and pan if necessary. Wash them as normal 24 hours before making the bread, and let them dry. Submerge each utensil in boiling water for one minute immediately before using them for the bread.
3. Combine the kosher bread ingredients in a mixing bowl according to the directions of the bread recipe. Knead the dough and let it rise if required for the recipe.
4. Transfer the bread dough to a bread loaf pan. If making flatbread, use a flat baking pan. Again, the pans must not have ever come in contact with non-kosher foods.
5. Bake the bread in the newly cleaned oven according to the directions for the recipe.
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