xiaoxl/recipe_data huggingface dataset:
Raspberry Cream Cheese Coffee Cake
Category: desserts
By springfield70

This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.

Ingredients:
2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1  egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1  egg
½ cup raspberry preserves
½ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan. Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan. Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling. Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves. Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 419.4
Fat: 24.1 g
Saturated fat: 13.7 g
Carbohydrates: 45.7 g
Sugars: 25.4 g
Dietary fiber: 1 g
Protein: 6.3 g
Cholesterol: 88.4 mg
Sodium: 197.8 mg
Korean-style Seaweed Soup
Category: soups-stews-and-chili
By Eunah Lee

This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.

Ingredients:
1 (1 ounce) package dried brown seaweed
¼ pound beef top sirloin, minced
2 teaspoons sesame oil
1 ½ tablespoons soy sauce
1 teaspoon salt, or to taste
6 cups water
1 teaspoon minced garlic

Directions:
Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 64.8
Fat: 3.7 g
Saturated fat: 0.8 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 6.8 g
Cholesterol: 17.3 mg
Sodium: 939.5 mg
Chocolate Crinkles


Ingredients:
eggs, granulated sugar, baking powder, vanilla, flour, confectioners' sugar

Directions:
Melt chocolate over a double boiler or in a microwave; cool.
In a mixing bowl beat together eggs, granulated sugar. cooled melted chocolate, oil and vanilla.
In another bowl combine baking powder and flour.
Beat flour mixture into chocolate mixture.
Cover and chill 1 to 2 hours for easier handling.
Shape dough into 1-inch balls.
Roll balls in confectioner's sugar.
Place balls 1-inch apart on an ungreased cookie sheet.
Bake at 375F for 8-10 minutes or until adges are set and tops are crackled.
Transfer to a wire rack to cool.
Sprinkle with additional confectioner's sugar if desired.
Beans on a Bun


Ingredients:
ground beef, Velveeta cheese, onion, salt

Directions:
Chop onion add to dutch oven or very large skillet to brown with ground beef.  Add seasonings; salt, pepper, garlic, oregano while cooking, again this part is subjective, sometimes I even add Worcestershire Sauce to the meat.
Once the meat is suitably browned add can of baked beans and warm through.
Add the Velveeta cubes and stir occasionally until the cheese has melted.
Serve on warm buns.
You can also add the mixture to a crock pot and keep it warm on low for late comers, pot luck, etc.
P. F. Chang's Vegetarian Lettuce Wraps


Ingredients:
hoisin sauce, soy sauce, dry sherry, vegetarian oyster sauce, water, sugar, cornstarch, cornstarch, dry sherry, soy sauce, Chinese chili sauce, water, baked tofu, garlic cloves, green onions, red onion, bamboo shoots, water chestnuts, cellophane noodles, iceberg lettuce, green leaf lettuce, rice vinegar, soy sauce, dry mustard, water, Chinese chili sauce

Directions:
Mix the cooking sauce in a bowl and set aside.
For the spicy sauce: In small dish, mix the dry mustard and water until smooth.  Add remaining ingredients and mix well.
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water.  Mix well and stir in tofu.  Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat.  Add the mixed oil and stir fry tofu for 2-3 minutes  Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute.  Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes  Return tofu to wok/skillet.  Add cooking sauce and cook until thickened (about 2 mins].
Place prepared cellophane noodles onto a platter.  Pour tofu mixture over them and serve with lettuce and spicy sauce.
Beet and Berry Salad


Ingredients:
raspberry vinegar, canola oil, honey, raspberries, blackberries, onion

Directions:
Whisk together first three ingredients and set aside.
Place 1 cup of greens on each plate.
Top each plate of greens with a few slivers of onion, 6 beet halves, 6 raspberries, 3 blackberries, and 1 T of goat cheese crumbles (if you can't get crumbles, just put a "round" of goat cheese in the middle].
Finish off with a drizzle of dressing and some fresh ground black pepper.
Chopped Salad


Ingredients:
boneless chicken breasts, romaine lettuce, black olives, roma tomato, provolone cheese, havarti cheese, mushroom, basil leaves, red onion ring, parmesan cheese, carrot, crouton

Directions:
Slice the chicken thinly and set aside.
Mix all ingredients together in a large bowl except garnishes and chicken.
When ready to serve use garnishes and chicken arranged over each individual salad.
Drizzle w/ vinaigrette.
Time includes grill time for chicken (if you are preparing the salad at the same time].
Easy S'mores Bar


Ingredients:
butter, margarine, graham cracker crumbs, sugar, chocolate chips, miniature marshmallows

Directions:
Combine butter, crumbs and sugar.
Press half firmly into greased 13 x 9 inch pan.
Sprinkle chocolate chips and marshmellows, then remaining crumbs; press down.
Bake at 375 degrees for 10 minutes; press down firmly with pancake turner.
Cool completely before cutting.
Confetti Rice


Ingredients:
water, red bell pepper, red onion, olive oil, red wine vinegar, ground black pepper, pecans

Directions:
Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve].
Bread Machine Hot Cross Spice Buns


Ingredients:
water, unsalted butter, eggs, vanilla extract, salt, granulated sugar, ground cinnamon, ground allspice, ground cloves, lemon zest, orange zest, sultanas, raisins, bread flour, all-purpose flour, active dry yeast, water

Directions:
NOTE: Consult your bread machine to determine whether or not the wet or dry ingredients need to go in first;  I have listed the ingredients assuming wet first, ending with yeast; simply go in reverse, starting with yeast and work backwards to lukewarm water if your manual says to add dry first.
Place lukewarm water, milk powder, butter pieces, both egg whites and just 1 of the eggs yolks, vanilla, almond flavoring, salt, sugar, spices, zests, and fruit in order in your machine.
Add 3 level cups of flour the the center of your pan and then make a small well in the flour; Add yeast to that well.
Select dough cycle on your machine.
After 5 minutes, take a peek in your machine at the dough, adding more water or flour if needed, adding 1 Tbsp of either at a time (or more] (this will vary depending on the humidity of the day].
When dough cycle has completed, remove dough from machine and punch down on a floured surface; dough will be a bit sticky at this point.
Cover with a damp towel and allow to rest 10 minutes.
Have ready a greased 9x13" pan.
Roll dough into 12 large balls and place in the pan; cover and let rise in a warm place until doubled in bulk (it is ok if dough balls touch as they rise]; this may take 45 min- 1 hour.
One dough has risen,remove cover,and mix your remaining egg yolk with 2 Tbsp water and brush over the dough balls.
Bake in a preheated 375 F oven (190 C] for 20 minutes.
Remove from pan immediately and let cool on wire racks.
When fully cooled, pipe white icing of your choice in the shape of crosses atop each bun.
Or, if you prefer warm buns, leave off the icing and either serve right away or gently reheat buns on the regular oven or toaster oven, then ice individual buns at the table (the icing will melt however].
Sriracha Deviled Eggs
Category: appetizers-and-snacks
By Jenny Saunders

I really love Sriracha. I love deviled eggs. Here's a nice way to give a little kick to a classic party favorite!

Ingredients:
12  eggs
2 tablespoons mayonnaise, or as needed
2 tablespoons Sriracha hot chili sauce, or more to taste
⅛ teaspoon dry mustard
1 pinch cayenne pepper, or to taste
salt to taste
1 pinch smoked paprika, or to taste

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag. Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 24 deviled eggs

Calories: 89.7
Fat: 6.8 g
Saturated fat: 1.8 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 6.3 g
Cholesterol: 186.9 mg
Sodium: 201.9 mg
White Bean Boursin


Ingredients:
white beans, white beans, extra virgin olive oil, umeboshi plum paste, dried basil, dried marjoram, dried thyme, garlic cloves, fresh garlic, pepper, ground rosemary

Directions:
"Add all ingredients to a food processor and blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary. Cover and chill several hours or overnight in order to allow the flavors to blend before serving. Keeps 5 to 7 days in the refrigerator."
Best Pickled Shrimp
Category: uncategorized
By NicoleMcmom

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Ingredients:
1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

Directions:
Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp. Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days. Serve chilled.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 8 servings

Calories: 225.3
Fat: 14.6 g
Saturated fat: 2.1 g
Carbohydrates: 3.9 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 19 g
Cholesterol: 172.8 mg
Sodium: 642.8 mg
Mini Fried Shrimp Spring Rolls
Category: appetizers-and-snacks
By Soup Loving Nicole

Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.

Ingredients:
2 tablespoons toasted sesame oil
3 cups coleslaw mix (shredded cabbage and carrots)
2 tablespoons chopped fresh shiitake mushrooms
½ pound fresh shrimp - peeled, deveined, and chopped
2  green onions, chopped
1 tablespoon soy sauce
1 teaspoon hoisin sauce
¼ cup fresh bean sprouts, chopped
25  mini spring roll wrappers
2 cups peanut oil for frying

Directions:
Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts. Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling. Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C). Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 25 mini spring rolls

Calories: 64.1
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2.5 g
Cholesterol: 15.2 mg
Sodium: 103.5 mg
Almond Crusted Cod With Apricot Chutney


Ingredients:
lemon peel, olive oil, white wine vinegar, ground black pepper, kosher salt, almond butter, olive oil, cod fish fillets, kosher salt, ground black pepper

Directions:
For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.
Cook's Notes: Make an extra batch of chutney and store it in the refrigerator to top chicken, sandwiches and BBQ.
The cod fillets should ideally be 1-inch thick; if you have much thinner fillets you can fold them in half to become 1-inch thick.
Beer Poached Salmon


Ingredients:
salmon steaks, beer, lemon juice, onion, celery, salt, bay leaf, peppercorns, mayonnaise, dried tarragon, chives, green onion, Tabasco sauce, parsley

Directions:
In a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.
Combine ingredients for tarragon mayonnaise and chill. Serve with salmon.
Curried Potatoes and Peas (Alu Mattar)


Ingredients:
ghee, fresh ginger, garlic, onion, salt, ground cumin, turmeric, ground cayenne pepper, firm ripe tomatoes, green peas, potato, water, garam masala

Directions:
In a heavy 2-3 quart sauce pan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly add the cumin, turmeric and red pepper. Stir in tomatoes and 2 Tblsp. of coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasonings and serve at once, sprinkled with the remaining Tblsp. coriander and masala.
Cornish Hens the Easy Way
Category: meat-and-poultry
By Mary Fortman

This recipe is so simple, and it adds a little zest to your Cornish Hens.

Ingredients:
4  Cornish game hens
2  limes, halved
2 teaspoons olive oil
¼ teaspoon chili powder
¼ teaspoon ground cumin
kosher salt to taste
ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan. Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 332.4
Fat: 23.5 g
Saturated fat: 6.2 g
Carbohydrates: 3.8 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 26 g
Cholesterol: 151 mg
Sodium: 556.5 mg
Low Carb Peanut Butter Flax Cookie


Ingredients:
butter, Splenda sugar substitute, egg, vanilla, salt, baking soda, flax seed, peanut butter

Directions:
Place butter and Splenda in bowl of mixer  and cream together on medium for 2 mins.
Add egg and incorperate on medium speed into mixture  approximately 1 minute.
Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
Add peanut butter and mix into dough for 1 minute.
Drop cookies with 2 oz scoop.
Press cookies with a fork.
Bake at 365 f for 12 minutes or until slightly browned on top.
Baked Creamed Chicken


Ingredients:
skinless chicken thighs, flour, milk

Directions:
Preheat oven to 350 degrees.
Spray 9 x 13 pan with non stick spray.
Place flour in bowl and dredge chicken and shake off excess.
Place in pan.
Sprinkle dry soup mix over all.
Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level.
Pour mixture over the chicken.
Bake uncovered 1 hour.
Oriental Pork Sandwiches


Ingredients:
apple cider, soy sauce, hoisin sauce, five-spice powder, napa cabbage

Directions:
Trim any fat from the roast.
Cut the roast to fit into your slow-cooker in needed.
Put roast into slow-cooker.
In a small mixing bowl, add the apple juice, soy sauce, hoisin sauce, and five-spice powder; stir to combine.
Pour over roast.
Cover and cook on LOW for 8-10 hours.
Take meat out of slow-cooker and place in a large bowl or on a flat surface.
Shred meat, using two forks (remove bone if there is one].
Place meat on roll bottoms.
Top with shredded cabbage; add roll tops.
Skim fat off of cooking juices.
Serve cooking juice in small bowls for dipping.
Baby's 1st Birthday Banana Cake - No Sugar


Ingredients:
banana, unsalted butter, eggs, water, unbleached flour, baking powder, baking soda, cinnamon, marshmallows

Directions:
Grease and flour a 9 X 13 inch pan.
Beat banana and butter until creamy.
Beat in water.
In a separate bowl, beat eggs until very foamy.
Beat into mixture.
Blend in dry ingredients.
Beat until smooth.
Spread batter evenly in pan.
Bake at 350°F for 20 minutes or until knife comes out clean.
Draw a cat head onto a piece of paper (approx 4 by 5 inches].
Use cat stencil to cut out two cat heads.
Frost top of one layer and place second cat head on top of first.
Frost cake (use a sugarless cream cheese or sour cream filling].
Decorate with cat face.
Remove candy before allowing baby to attack cake.
Banana and Rum Smoothie (Alcoholic)


Ingredients:
low-fat milk, light rum, white Creme de Cacao, bananas

Directions:
Place milk, rum, creme de cacao, banana liqueur & bananas in a blender & process until smooth.
Add yogurt & continue to process until mixture is again smooth.
Pour into cocktail glasses & ENJOY!
Quick Pickles


Ingredients:
white vinegar, sugar, mustard seeds, salt, garlic clove, dried dill, fresh dill, bay leaf, kirby cucumbers

Directions:
Heat vinegar, sugar, mustard seed, salt, and garlic in a small saucepan over medium high heat until it begins to simmer and sugar dissolves.
Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl.
Pour the simmering liquid over the cucumbers and stir to evenly coat.
Allow to cool to room temperature or chill before serving.
Oat Bran Zucchini Muffins


Ingredients:
flour, sugar, Splenda sugar substitute, baking soda, baking powder, cinnamon, clove, zucchini, eggs, canola oil, molasses

Directions:
"Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake."
Ma's Whole Wheat Honey Challah


Ingredients:
warm water, honey, salt, eggs, poppy seed, whole wheat flour, bread flour, gluten, ground flax seeds, egg, kosher salt

Directions:
Place the warm water in the mixing bowl and add yeast, oil, honey, and salt.  Mix well and let set 2-3 minutes.
Add the eggs one at a time and for an extra rich dough add the sixth yolk and set the white aside. Do not add the final egg.
To this mixture now add all the bread flour and 1 cup of the whole wheat flour and the gluten.  Mix for a 2 minutes.
Add flax, and poppy seeds.
Add in the rest of the flour 1/2 cup at a time. It may take more or less. Take your time, at least five minutes.  Switching to dough hooks when needed. Do not get in a hurry.
When you have a nice soft dough that pulls away from the sides of the bowl, dump it onto a slightly floured counter and knead until you push on the dough with your index finger and it springs back.
Put the dough into a large sprayed bowl, cover with a linen tea towl, non-terry, and set in a warm place to double.
When doubled punch down and knead slightly.
Cut dough in 1/2 and then each 1/2 into 3 pieces.  Roll each piece on the counter to form tubes and braid these tubes to form two loaves. Be sure to pinch and tug your ends under.  Braid up, lifting each strand to make snug.  You are not wanting length but heighth.
Place each loaf into the center of a sprayed cookie sheet and let almost double.  While rising preheat your oven to 325 degrees F.
When almost doubled. Beat your reserved white and egg.  Use this to glaze your loaves and then sprinkle with poppyseed and kosher salt.
Bake to a golden rich brown.  This generally takes 35-40 minutes.
Additional note: For the Rosh Hashanah add 1/2 cup of mixed dried diced fruits and nuts at the end of the initial mixing of the flours.  Do not braid but form two large tubes and use them to make two crown shaped spirals, like a turban, pinching and tucking the ends. When glazed sprinkle with almond slivers and course ground sugar.