Challah bread

Challah bread is great for soaking up delicious custards.  You can use it for french toast or bread puddings.  You can try my Nutella Banana Bread Pudding recipe here. It is a rich, strong bread with a slight sweetness and can be eaten plain.  There are many different braiding techniques, this one uses a four braid.  You can find different braiding techniques here.

Challah Recipe
Makes two large loaves

1 1/2 cup warm water, divided
1/4 cup plus 2 teaspoons sugar, divided
2 tablespoons instant yeast
6 cups flour -- either all white or half white whole wheat
2 teaspoons salt
1/4 cup mild honey, plus an extra tablespoon for eggwash, if desired
2/3  cups flavorless vegetable or canola oil
4 eggs, plus one yolk for eggwash, if desired
1 pinch ground cardamom, optional

Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes. 

While yeast is proofing, mix flour, salt, 1/4 cup of sugar and cardamom, if using, in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed.
In a medium bowl, mix remaining water, honey, oil, and eggs. 

When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds. 

Switch to dough hook and begin to knead on low speed, making sure to incorporate what's at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes. 

Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. If using white whole wheat, it will take closer to 3.5 or 4. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature. 

Preheat oven to 375.

After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. 

Repeat with second loaf. 

Put each loaf on its own silpat-lined baking sheet. If using egg wash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Bake at 375 degrees for 20-22 minutes, until challot are golden and baked through.

Nutella Banana Bread Pudding

Rich and decadent challah bread is used for this delicious bread pudding.  If you make your own bread, it turns out even better and it makes the house smell amazing!  Bread pudding is a great comfort food and when you add bananas and nutella...just speechless.

Theraputic topic for the week: comfort foods

When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead, a favorite blanket. Macaroni and cheese might mean comfort to you. Or perhaps your source of succor is beef stew or udon noodles.  Studies have shown that people cognitively connect important past associations with specific foods. Craving ice cream, for example, may stem from a desire to recapture carefree, childhood days of running after the ice cream truck.

Nutella Banana Bread Pudding Recipe

Adapted from Anne Thornton

Ingredients

Cooking spray or butter, for the pan

1 (13-ounce) container Nutella

12 (3/4-inch) thick slices challah or egg bread (recipe below)

8 large eggs

1 quart half and half

2 cups sugar

1/4 cup almond milk 

1 tablespoon vanilla extract

1 teaspoon almond extract

3 ripe bananas

Directions

Spray or butter a 13 by 9 by 2-inch baking dish.

Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the half and half, milk, sugar, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.

Challah Bread

Challah bread is great for soaking up delicious custards.  You can use it for french toast or bread puddings.  It is a rich, strong bread with a slight sweetness and can be eaten plain.  There are many different braiding techniques, this one uses a four braid.  You can find different braiding techniques here.

Challah Recipe
Makes two large loaves

1 1/2 cup warm water, divided
1/4 cup plus 2 teaspoons sugar, divided
2 tablespoons instant yeast
6 cups flour -- either all white or half white whole wheat
2 teaspoons salt
1/4 cup mild honey, plus an extra tablespoon for eggwash, if desired
2/3  cups flavorless vegetable or canola oil
4 eggs, plus one yolk for eggwash, if desired
1 pinch ground cardamom, optional 

Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes. 

While yeast is proofing, mix flour, salt, 1/4 cup of sugar and cardamom, if using, in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed.
In a medium bowl, mix remaining water, honey, oil, and eggs. 

When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds. 

Switch to dough hook and begin to knead on low speed, making sure to incorporate what's at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes. 

Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. If using white whole wheat, it will take closer to 3.5 or 4. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature. 

Preheat oven to 375.

After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. 

Repeat with second loaf. 

Put each loaf on its own silpat-lined baking sheet. If using egg wash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Bake at 375 degrees for 20-22 minutes, until challot are golden and baked through.

Best ever banana bread

Banana Walnut Bread

When we were young my mom would always have banana bread on hand.  I don't know how she did it or when she had the time but somehow there was always banana bread in the house.  My favorite way to eat it was for breakfast.  I take a slice and put it in a bowl and drench it in milk.  Then I would break into small pieces and eat it with a spoon like cereal.

Banana bread reminds me of comfort and warmth.  I almost get excited when I see the bananas are getting brown in the fruit basket because no one has eaten them.  This recipe allows you to make the bread and freeze for up to two months!  Just warm it in the microwave for 30 seconds and it's amazing.  It is really moist and the walnuts give it a good textural contrast.  The trick is to stop at just one slice.

Banana Walnut Bread Recipe
Adapted from Food and Wine Magazine

Ingredients
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed

1/2 cup chopped walnuts

Directions
Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan. In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.  Fold in the walnuts.

Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely. Cut into slices and serve.

Dates and Walnuts

Date and Walnut Bread

A delicious way to start your Eid with a cup of coffee and this simple bread.  Even better, use this simple recipe and invite friends over for tea and impress them with your baking skills.

Health benefits of dates are uncountable, as this fruit is full of natural fibers. Dates are even rich in several vitamins and minerals. These natural products contain oil, calcium, sulphur, iron, potassium,phosphorous, manganese, copper and magnesium which are great for health. It is said that consumption of one date daily is suggested for a balanced and healthy diet. Dates help in fighting intestinal problems, weight gain, heart problems and sexual problems.

Date and Walnut Bread Recipe

Ingredients

1 cup pitted dates, chopped

3 tbsp orange juice

1 cup walnuts, toasted, chopped

1 1/2 tsp baking soda

1/4 tsp salt

3 tbsp unsalted butter, melted

3/4 cup warm water

3/4 cup sugar

2 large eggs, lightly beaten

1 1/2 cups all purpose flour

Directions

Preheat oven to 325 degrees.  Grease and 8 1/2 by 4 1/2 inch loaf pan with butter.

In a small bowl, soak the dates in 1 tbsp of orange juice for about 10 minutes.

In a large bowl, stir together dates with juice, walnuts, baking soda, salt butter, and water until combined. stir in the sugar and eggs, then stir in the flour just until combined.

Pour batter into prepared pan.

Bake until the bread is puffed and browned about 50-60 minutes.  Transfer to a wire rack and let it cool completely   Unmold onto a serving plate and turn it right side up.  Spoon remaining  juice onto the bread, a little at a time, so that the bread absorbs all of it.  Cut into slices and serve.

The sweeter side of bread

Brown Sugar Cinnamon Bread

There's something fascinating about watching dough double in size within just an hour.  Add a sweet smell of brown sugar and cinnamon and the whole house swims with this delicious aroma after it's baked.  

Stress relief tip for the day:

Progressive muscle relaxation.  Learning how to do relaxation exercises can benefit you greatly and give you a tool to use when you are experiencing any stress or anxiety symptoms. It can be used rapidly and will give you control over these body responses. It does require practice just as any other skill. The idea is to tighten certain muscle groups and then to relax those same muscles. The purpose of this is to feel the difference between tension and relaxation. Start by closing your eyes (if you desire, turn on soothing music) and focus on your breathing. Once the breathing is slowed, begin with the toes, tightening them for 5 seconds, then relaxing them, waiting a few moments, then repeating.  Do this with the legs, fingers, arms, back, stomach, neck and shoulders.  Count backwards from five and slowly open your eyes.

Brown Sugar Cinnamon Bread Recipe

1 tbsp active dry yeast

3 tbsp granulated sugar

1 1/4 cups warm water

1 cup warm milk

3 tbsp unsalted butter, melted

1 tbsp salt

1 large egg

6-6 1/4 cups bread flour, plus extra as needed

For the filling:

2/3 cup packed light brown sugar mixed with 4 1/2 tsp ground cinnamon

Directions

In a bowl sprinkle the yeast and a pinch of the granulated sugar over 1/2cup of the water and stir to dissolve.   Let stand until foamy, about ten minutes.

In a stand mixer fitted with the paddle attachment, combine the remaining water, milk, butter, granulated sugar, salt, egg and 2 cups of flour.  Beat on medium speed for one minute.  Slowly beat in remaining flour, half a cup at a time, until the dough pulls away from the sides of the bowl.  Switch to a dough hook.  Knead on medium speed until smooth and elastic, about 4 minutes.  Add 1 tbsp of flour at a time if the dough sticks.

Transfer the dough to a greased bowl.  Cover loosely with plastic wrap and let rise at room temperature until doubled in size, 1-1 1/2 hours.

Lightly grease the bottom and sides of two 9 by 5 inch loaf pans.  Turn the dough out onto a lightly floured board.  Divide the dough in half and roll each half into an 8 by 12 inch rectangle.  Sprinkle each rectangle with half of the filling, leaving a one inch border.  Start rolling tightly at the smaller end into a log.  Pinch the ends at the end of the seam to seal the filling.  Place each log, seam side down, in the greased loaf pan.  Cover loosely with plastic wrap and let rise and room temperature for 1 - 1 1/2 hours.

Preheat oven to 350 degrees Fahrenheit.  Bake until the loaves are golden, about 35-40 minutes.  Turn out onto a cooling rack and allow to cool completely before slicing.

Adapted from The Williams-Sonoma Baking Book

Buttery Brioche

Brioche

This buttery bread is light, airy and so rich that it seems like it's a cake.  

Stress relief tip of the day:

Do something you enjoy everyday.  Make time for leisure activities that bring you joy.  Whether its taking a walk, going for a drive or singing along to your favorite song.

Brioche Recipe


Ingredients


Batter:
1 cup unsalted butter
1 1/2 tbsp warm whole milk
1 tsp active dry yeast
3 tsp sugar
3 large eggs, lightly beaten
1 3/4 cups all purpose flour
1 tsp salt


Glaze:
1 large egg
2 tbsp milk




Directions


Cut the butter into small cubes and place on a plate in the freezer.  Meanwhile, put the warm milk in a cup ans sprinkle yeast and 1 tsp of sugar over the top and let stand for two minutes.  Stir and let stand until foamy for about five minutes.  Whisk the eggs into the yeast mixture.


In a food processor fitted with a plastic dough blade, combine the flour, salt and remaining two tsp of sugar.  Add the butter and pulse 15-20 times to break the butter up into the size of peas.  With the machine running, add the liquid ingredients though the feed tube and keep processing until the dough comes together, about fifteen seconds.  Add milk a few drops at a time until the dough is wet enough to be sticky.  It will look like a paste.  Let is stand in the food processor for five minutes, then process for thirty seconds longer.  Scrape the dough out onto a lightly floured surface and let rest for two minutes.  Knead the dough 20-25 times, then transfer to a lightly oiled bowl.  cover with plastic wrap and refrigerate overnight.


Butter twelve fluted brioche molds 2.5 inches in diameter.  Remove dough from refrigerator and shape quickly with floured hands a work surface.  Divide dough into twelve equal pieces and shape into a ball.  Place each ball into a mold.


Place the filled molds on a baking sheet.  Cover with a damp towel and allow to rise at room temperature for one hour.  The dough should slightly increase in size.


Preheat oven to 375 degrees F and place two racks in the two lowest oven positions.  On the bottom rack place a small roasting pan filled with boiling water and on the top rack place the baking sheet with the brioche.


To make the glaze, beat the egg and milk together.  Brush the brioches gently with the glaze and place on the upper rack.  Bake until golden and firm about eighteen minutes.  Let stand for one minute, then remove from molds and cool briefly on a wire rack.  Serve warm.

Fresh Bread

Whole Wheat Pita Bread

Fresh bread baked to perfection with whole grain goodness and no preservatives.

In efforts to provide my family with healthier options, I opted to try and make bread.  I also LOVE the smell of the dough when it is rising. It can be cut into pieces and served with hummus or a delicious roasted vegetable spread.  Pita bread can be used to make sandwiches with yesterday's leftover meat. You can also cut it into triangles toss it with your favorite seasoning and olive oil and toast it high at 450F for crunchy pita chips.  Yum.

Nothing but butter

Brioche

Small pockets of butter released by the heat of flaky pastry.