Cinnamon Raisin Challah

I was feeling cold and sad yesterday and I wanted to make something that smelled like cinnamon. I decided to make some cinnamon raisin Challah for toast and whatever. I used half wheat flour. I altered my usual recipe only slightly.

INGREDIENTS:
2 cups whole milk
8 tablespoons (1 stick) sweet butter
1-2 teaspoon of cinnamon (I used freshly ground)
1/3 cup granulated sugar
2 packages active dry yeast
4 eggs, at room temperature
2 teaspoons salt
3 cups unbleached, all-purpose flour
3 cups whole wheat flour
3/4 cup raisins (or more if you like)
1/3 cup cornmeal
1 tablespoon cold water
sesame seeds

Directions:
1. Bring 6 tablespoons of butter (I browned the butter and added the cinnamon before pouring in the other ingredients), milk and sugar to a boil together in a medium-size saucepan. Remove from heat, pour into a large mixing bowl, and let cool for 15-20mins.

2. Stir 2 packages yeast into the milk mixture and let stand for 10 minutes (I think next time I make this I may add the raisins at this step to let them plump up a bit).

3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk-and-yeast mixture. I added the raisins here.



4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl.



5. Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary, until you have smooth elastic dough.

6. Smear the reserved 2 tablespoons of butter around the inside of the bowl and add the ball of dough into the bowl, turning to coat it lightly with butter. Cover the bowl with a towel and set aside to let dough rise until tripled in bulk, 1 hour.






7. Turn dough out onto a lightly floured work surface and cut into halves. Cut each half into 3 pieces and then cut those in half. Roll the pieces out into long "snakes" about 18 inches long. Braid six of the snakes together into a loaf and tuck the ends under. Repeat with remaining snakes. I should make a video of the six strand braid. It's tricky at first but easily learned and looks impressive.



8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves to the sheet. Leave room between the loaves for them to rise. Cover loaves with the towel and let rise until nearly doubled, about 1 hour.

9. Preheat oven to 350° F.

10. Beat the remaining egg and 1 tablespoon cold water together well in a small bowl. Brush this egg wash evenly over the loaves. Sprinkle immediately with sesame seeds to taste.



11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35 minutes, or until loaves are golden brown and sound hollow when their bottoms are thumped. Cool completely on racks before wrapping. Makes 2 large loaves.

Hen and Corn Soup

I am been taking out baking books from the library. I am trying to find a pastry to impress my mother-in-law without repeating the same Challah. I wanted to make something with an oxtail but I'm not sure I can make something interesting that isn't gross.

Tonight I threw together a soup:
Need:
Cornish game hen (I used frozen)
1 yellow onion, chopped
1/2 diced red pepper
1 large or 2 small carrots cut into coins
2 stalks of chopped celerey
1 chopped fresh jalpeno pepper
3-4 cups chicken or vegetable stock
2 ears of corn (kernels removed from cob)
salt
fresh cracked black pepper
2 bay leaves

1. Heat 1 tbs of oil oil in a dutch oven. Once the oil starts to sizzle add a chopped yellow onion and cook until tender (3-4 mins).
2. added diced red pepper
3. added carrot coins (from one LARGE carrot or two smaller ones)
4. 2 stalks of celery chopped, salt and pepper occasionally
5. add 1 chopped fresh jalepeno pepper
6. Once everything is seared and tender add some chicken or vegetable stock (3-4 cups)as well as the corn and 2 bay leaves.
7. I dig out a little spot for my cornish game hen and cover and cook on low for about an hour.
8. I removed the hen and separate the meat from the carcass. I use the carcass to make a chicken stock and mix the chicken meat back into the soup. Taste the soup and salt and pepper to taste.
8. You can add noodles, dumplings, rice or whatever starchy thing you like to put in soup. I used left-over bread <3

I wanted to make some variations of dutch crunch so I need to go buy some rice flour. I will take pictures next time.