I am a bad punster using the same source material twice, but I couldn’t resist. I’m also going to warn that this post is going to be light on pictures, so I’ll try to make the next one prettier.
Since last you saw your intrepid baker, a lot new has happened. The biggest change, however, is in elevation. The fam damily packed up and moved from the lovely, if scarily humid, Appalachians to the lovely and much more arid Rockies. There are a lot of challenges in relocating four adults, three cars, one cat, and twelve years of accumulated stuff halfway across a continent. I’m not going to go into most of them here because the one challenge I really worried about was baking at altitude. OK, maybe not the only one, but it was a concern. The other concern is that half of the household is gluten-free now due to various medical issues, so I get to tweak some things in the future. Continue reading Challah Back!
OK, so not really four-and twenty. That would be entirely too much chicken for one pie, and one pie is really all I tend to have energy and room for. I started out this week planning to do just the orange rolls for the blog post, but then I realized that a lot of that process is pretty much identical to making cinnamon rolls, so you get a two-in-one: Chicken pie and orange rolls. Dinner and dessert you might say.
People seem to love homemade bread. Period. Full stop. I’ve got several theories as to why. Some of them have to do with knowing what’s going into your body. Some of them have to do with the sheer bliss that smelling bread baking seems to bring to people. Still others have to do with people thinking it’s hard and feeling touched that you’d make it for them. I used to be in that latter school of thought myself. Then I started baking and was amazed at how simple most breads are.
Cinnamon rolls are one of those things that I didn’t think I’d ever have the chops to make. Those and croissants, and I’ve made both now. The first time I made them, it was a complete spur-of-the-moment thing. I had brioche dough. I had sugar and cinnamon. And, the main ingredient in this kind of experiment, I was bored and had time on my hands. I cobbled together the filling and frosting from several different recipes that I used to figure out the method before doing it my way.
After that first experiment, I was asked to please only make these for special occasions. Since that first batch disappeared in about a day and a half with four people eating them, I can see why that request was made. We really are trying to eat more healthily, even if I have a carb-making addiction.
This week is going to be another compare-and-contrast. I’ve got a pair of recipes for this bread, one that I’ve made pretty successfully a couple of times and one that this will be the maiden voyage for. The first method is one from Facebook and the other is from BBA.
Hawaiian sweet bread is, well, sweet. And bread. And soft. And pillowy. And gorgeous. It is also a favorite of my ‘other momma.’ My mom and her older sister live together, being ‘two old widder women’ as my aunt says. The two of them shamelessly mother the entire combined brood of kids and grandkids. I try to make yummy things for them to take over when I’m able to go visit.
We have a problem with puns in my house. Well, no, we don’t. No one has a problem making puns. It’s just that there are rather more made than I’ve been led to believe happen in the average household. Not that we’re average. But I digress before I even start.
I didn’t grow up eating challah, just like I didn’t grow up eating bagels. And, just like she did grow up eating bagels, one of the housemates did grow up eating challah, so she’s been my sounding board on this stuff from day one. She’s told me several times that what I make is as good as or better than any she had at holiday feasts when she was younger.
It’s also about a million times less complex than I expected it to be. Some of that is due to the recipe I use, some of it is the fact that I grew up with a sister who had hair down to her waist. You learn to at least do a rudimentary braid pretty early on under those circumstances.
Most of the work in bagels turns out to be in the first day. Once everything is all risen, the boiling and baking goes like gangbusters.
On day two, I got all the stuff together for toppings. Feedback on those has been that everything is yummy, but since one housemate has some serious restrictions on seeds, there should be less seed-based bagels next time and about three times as many Asiago cheese bagels. To the right we have, clockwise from upper right: kosher salt, blue poppy seeds, grated Asiago cheese, sesame seeds, Artisan Bread Topping , and rehydrated dried minced onion. The bread topping, onion and salt were combined to make my version of an everything bagel. Those came out the prettiest of the bunch.
I don’t remember eating bagels until I was at least a teenager.
They weren’t a big thing around my East Tennessee hometown. White bread? Yes. Cornbread? Hell yes. Biscuits? With every meal if possible. But bagels? Not so much.
The first time I had a bagel, I wasn’t entirely sure what I thought of it and my very first question was “How do they make it shiny and chewy like that?” It was a while longer before I found out that the answer was “They’re boiled.” At the time, that seemed a little weird to me, but I wasn’t going to complain.