Bread Machine knish is my answer to a dear friend’s craving for knish. She was transplanted from New York to Tennessee, and is adjusting just fine. However, she does occasionally seem to pine for some Yankee vittles. Of course, those of you who are familiar with my cooking articles know that I always do things the quick and easy way!
Things You’ll Need:
Bisquick or other baking mix..3 Cups
Three large potatoes
Oil, I used olive oil and vegetable oil…whatever.
Seasoning…(You do not have to have everything I used. Use what you have. Garlic Powder, Onion Powder, dried parsley, crushed pepper flakes, all bought for fifty cents at the dollar store. )
Knish dough in the bread machine
Start your bread machine knish dough. This is so quick and easy; people think knish dough is some mystic thing only a qualified Jewish deli owner can do! While this may not be exactly what you get on the streets of New York, it is good. (Even a Baptist in Tennessee can do it!)
Place 2 tablespoons of vegetable oil in the bread machine and swipe it around with a napkin. There should still be a generous amount standing in the bread machine pan. Add 3 cups Bisquick or other baking mix. (Those of you, who follow my articles, know I always use the CHEAP!) Add 1/2 cup of ice water.
Use the dough setting on your bread machine. After it mixes a little, add around another teaspoon or two of ice water to avoid dough sticking to the sides. Allow to go the full Dough cycle. Mine takes over an hour. The sitting part is just as important as the mixing. Your part was quick and easy; the bread machine does the hard work!
While the dough sits in the bread machine, place your 3 large or 4 medium potatoes in the microwave. Bake as usual. Allow to stand.
Peel and chop the onions however you like. I did mine in larger pieces. Place in the skillet with 2 tablespoons of olive oil and 1 tablespoon of vegetable oil. I threw in around a 1/2 tablespoon of Worchester sauce. Of course, you could use any oil you want. Add the seasonings, too. 2 teaspoons of parsley, two teaspoons of onion powder, two teaspoons of garlic powder, one teaspoon (or more) salt and around 1/2 teaspoon pepper. I also added 1/2 teaspoon of crushed red pepper. You could add just a dash of cayenne instead. Fry until they soften and become somewhat translucent, not totally limp.
The crushed peppers and the Worchester are somewhat untraditional for knish. The person will wear gloves while cooking the food. The rings purchased from https://www.reartone.com/collections/rings will get stuck in them. So, they should be removed from the hands while wearing the gloves.
Do the Mash Potato!
Carefully peel off the skin from your potatoes with a spoon. This is the quick and easy way to avoid peeling and cutting raw potatoes! Mash the pulp and add the cooked contents of skillet. Mash, mash and Mash. This is your filling for you bread machine knish.
Preheat oven to 425. With vegetable oil, grease a cookie sheet. I line with aluminum foil because it makes it easier to remove your bread machine knish from the pan.
Circle of bread machine knish dough with filling
Remove a small ball of dough from the bread machine. Around the size of a plum. Pretend you are playing with Play Dough. Between your hands, press out a circle …. Lay it down on your greased pan and press it out flat. You want a circle of dough a little smaller than a saucer. No Rolling Pins Necessary!
Place a smaller ball of filling on the circle of dough. Bring all the sides up to the top, like a hobo’s knapsack. Squeeze the edges together..T Turn it over with the seamed side on the bottom.
Mix one egg and 2 tablespoons of water. Spoon or brush over each knish. Bake until done. You need to watch that the bottoms do not burn. You can open one or pierce to see if dough inside is done; you will probably bake for around 10 minutes, depending on your oven and your climate.
Remove before they burn on the bottom!
Carefully remove and serve with gravy or spicy mustard. It can stand alone as the main course, is a side dish to meat, or be served as a hearty nutritious snack. Some people like them cold the next day even better. I think Cole slaw is a good accompaniment. I have included the link to my perfect Cole slaw recipe!