This is my first attempt at an Italian style bread. I think I didn’t quit hit the mark on my first try. It’s looks and tastes good, but the crust was just a bit harder than I wanted. I’ll come back around to this type of bread again later and try a different recipe until I get it right.
I have decided to expand my bread baking, I am going to stay with a bread I make well and try out stuffing bread. I like the slight bit of sweetness of honey challah and only added the cinnamon and sugar to the apples. I used Granny Smith, I prefer a juicy tart apple.
I am using a very old hand written recipe, so I am not sure of it’s origin.
I am using a very old hand written recipe with minimal instruction, I am not sure of it’s origin.
1 package yeast
1/2 teaspoon sugar
1 cup warm water
3 eggs at room temperature
1/4 cup honey
1/3 cup oil
1 1/2 teaspoons salt
4 cups bread flour
2 large apples, minced into fine chunks
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon water
Proof yeast in the warm water with 1/2 teaspoon sugar.
whisk in eggs, honey, oil, salt, add flour 1 cup at a time and kneed for 10 minutes until smooth and a bit sticky.
Coat the dough in oil and place into a bowl. Cover with plastic wrap, allowing room to double and place it in a warm spot to rise for 90 minutes or until doubled.
Peel and chop the apples, mix with sugar and cinnamon.
Divide the dough into 4 parts. Place them back into the bowl and keep covered with the plastic wrap while working.
Roll out one portion at a time, long and thin and then flatten to allow for filling. Roll tightly and pinch the dough sealed. Set filled dough ropes in a cross hatched or tic-tac-toe pattern across the center of your baking sheet and weave them around together, and tucking the ends under.
Cover with a damp cloth and let rise for another hour.
Preheat oven to 375 degrees and brush bread with egg wash, sprinkle with raw sugar and bake for 35 minutes. Rotate at about 1/2 way through cooking. Place tin foil over bread if it is becoming too dark.
For me bread is not so much about the recipe, I can find great bread recipes all over the place, it’s more about having the time and patience to try and do it right. I sometimes fail terribly at the patience part.
Pumpkin Cardamom Spice Challah
Basic White Bread
First time with this recipe and I hadn’t baked bread in a long while. In the end it was a great tasting bread it was a bit dense and had a great crust. I don’t care for dense bread so I cut the loaf into thick slices and let them dry out overnight. I made a coconut milk French toast with them the next morning.
- 2 quart apple juice, as plain as you can find.
- 15 allspice berries
- 10 Cloves
- 1 stick of cinnamon
- 1/4 cup brown sugar
Add all ingredients to a pot, place lid on pot and bring slowly to a gentle boil then turn to lowest heat setting and wait 30 minutes. Remove from heat and allow to cool to a drinkable temperature. Remove spices before serving. Drink warm.
Perfect dipping sauce for fries and breaded, fried chicken strips.
4 tablespoons mayonnaise
2 tablespoons ketchup
1/2 to 1 teaspoon cajun spice blend, (depending on how spicy you want it.)
Mix all ingredients, cover and refrigerate for at least 1 hour for flavors to blend.
This season I pulled from a lot of my past favorites.
Cranberry Lemon Bread
Blend these up in a food processor and you have an amazing cupcake or coffee cake streusel topping or layered in between fruit, custard and whipped cream or, as the crust for a cheesecake, or in cookie dough… the possibilities are endless.
Fall is the time for soup, but my favorites soup is ramen!
Incredibly easy to make. Cut into medalions, drizzle with maple syrup and butter or oil. Bake at a range from 350 – 400 degrees until a fork easily inserts into the flesh. Check in 20 minute incriments.