GARLIC SOUP AND HERB BREAD

Garlic soup, I’ve written of it several times, but I realized I haven’t written about it.  My original recipe came from a cookbook, which I cannot remember the name.  It was over fifty years ago.  It was called “Peasant’s soup”.  I have changed that recipe several times, I now consider it my own.  I am presenting it to you to use as you please.  Changing it to fit your tastes. 

This is a soup you can drink from a mug or serve as an elegant first course at a dinner party.  It is a wonderful accompaniment to a grilled cheese or a hot roast beef sandwich.  When you are under the weather it is a soothing meal.

Don’t let the large amount of garlic frighten you.  The garlic is tamed in its transition to a soup.  This is garlic for people who say they don’t like garlic.

 

INGREDIENTS:

2 TBS butter or oil (any variety but I don’t recommend olive oil because of the heavy taste.)

1 cup of peeled and smashed garlic (this will be 3-4 HEADS of garlic)

2 lb. potatoes (any variety but recommend the cheap brown russets. Red ones seem to make a gluey result) peel and cut in large chunks.

4 large carrots or 3 sweet potatoes (peel the sweet potatoes)

2 quarts liquid:  water, or chicken broth, or beef broth (I don’t recommend vegetable broth because it has flavors which do not complement the other ingredients.)  The liquid changes the flavor of your soup.  Every one adds its own excitement to the finished product. 

 

EQUIPMENT NEEDED:

5-6 qt stock pot with lid (I use my 8-quart soup pot with a tri-ply bottom.)

Wooden spoon

Pounder for peeling and smashing the garlic (do not mince or chop the garlic, you want to be able to sauté it)

Immersion blender, blender, foley mill (anything which will emulsify the ingredients after they are cooked.)

I’ve prepared this on a gas, electric, wood stove and log fire, never a failure.

 

Step 1:   Peel and smash garlic, melt butter/oil, sauté the garlic till golden (Do not burn it, it will taste awful in your soup).

Step 2:  pour in you chosen liquid, bring to a heavy simmer.

Step 3:  Peel potatoes chunk and add to the simmering garlic liquid.

Step 4:  carrots do not need to be peeled but thoroughly wash. The cut into 5 pieces and add to the pot.

Step 5:  Simmer slowly all ingredients for 1 hour.

Step 6:  When done, use your method of emulsifying the ingredients.  Taste, then if you want add salt (I bet ground black pepper would be good too.  My family doesn’t do pepper).  The original recipe called for cream added when served.  (We didn’t even try the cream because the soup is so very creamy on its own.)

This soup can be frozen in individual jars, or a family size jar.  Two months later it is still quality.   Remember to leave an inch of headspace in the jar when freezing.  Also chill it for 3 hours before you put it in the freezer.

Nothing goes better with soup than a homemade bread.  This recipe occurs in the blog, but I thought it was the perfect place to include it again. 

This recipe comes from a cookbook published in 1974 by the Culinary Arts Institute (Chicago). It is "The American Family Cookbook".

This is a yeast bread, that adds to its appeal by being super easy to make.

"Old Fashioned Herb Bread"

INGREDIENTS:

 

1 pkg dry yeast

1/4 cup warm water 

1 teaspoon sugar 

3/4 cup whole milk

3 tablespoons butter

3 tablespoons sugar 

1 1/2 teaspoons salt 
3 Teaspoons fresh sage (Dry ground sage use 1 ½ teaspoons
1/4 teaspoon ground nutmeg. 

3 to 3 1/2 cups flour

1 large egg

1 tablespoon of oil (for oiling the rising bowl)

caraway seeds (for sprinkling on top)

One pkg dry yeast (I have the bulk bakers’ dry instant yeast and I use 1 1/2 Tablespoons) If you bake a lot or a little the yeast comes in 1 lb. vacuumed packed package from Sam's Club (Costco and other places probably have it too.) When you open the vacuum package pour it into a Quart canning jar and screw a lid on it and place in the door of the refrigerator. I have had a package last more than a year. It is a big savings over the individual packets. The Quart Jar is large enough to accommodate a Tablespoon measuring spoon, too. No need to wash the spoon each time you use it.

1/4 cup warm water + 1 teaspoon sugar added (the original recipe doesn't add the sugar, but I have found the yeast is more responsive when you do) use a 2-cup glass measuring cup for this as it needs room to grow (or a similar sized jar).

DIRECTIONS:

1. Sprinkle the yeast on the 1/4 cup warm water/sugar and stir in using a fork. Set aside to proof. For those who are new to yeast baking, proofing gives the yeast a chance to grow and bubble up before you add it to your recipe. BTW, if it doesn't bubble up, you have yeast that is no longer alive. Pour out the mix and start over with a new packet. (It takes about 10 minutes for the yeast to grow and double if it is set in a warm location.)

While the yeast is proofing do the following:

1. 3/4 cup whole milk heated very hot in the microwave. (The recipe says scald, but in this day and age of pasteurized milk it is unnecessary)

2. Place 3 tablespoons butter in the mixing bowl, with 3 tablespoons sugar and 1 1/2 teaspoons salt (if you use salted butter only add 1 1/4 teaspoons salt). For new bakers, do not leave out the salt. Salt is necessary to control the growth of the yeast and for flavor.

Pour the very hot milk over the above and mix until everything is dissolved and incorporated.

3. You will be using a total of 3 to 3 1/2 cups flour. All-purpose flour works but bread flour works even better. (Since I started using bread flour, I have had a more consistent finished product.)

Stir 1 cup of flour into the milk mixture. Mix well.

4. Beat 1 large egg in a cup. (The egg should be room temperature.) Chop fresh sage very fine, use 3 Tablespoons. (Dry sage from the store works well too, use 1 1/2 teaspoons). You need 1/4 teaspoon ground nutmeg. Stir these ingredients into your beaten egg.

5. If your milk mixture has cooled to about 115 degrees or very warm to the hands (Not hot, you'll cook the egg), beat in the egg mixture into your milk mixture.

6. When well incorporated add your bubbling yeast. Mix well and start adding the last 2 cups of flour. You will have a very sticky dough (unless you live in a real arid part of the country where your flour is naturally drier right out of the bag.

7. Sprinkle the last 1/2 cup flour on your table or board. Brush the major amount over to the side leaving a heavy film on the table. Scrape your dough out of the bowl onto the flour. Start kneading the dough in the flour, add a coating on the ball if it is too sticky to work with. This is a very soft dough and you do not want to work it till it is a firm dough. If you add too much flour you will have a very dense loaf.

8. Place a tablespoon of oil in the bottom of a large bowl. Roll it around till the sides are coated. Put your dough ball in the bowl and then turn it over, you will have greased the ball to keep it from drying out. I cover my bowl with plastic wrap and set aside till double in bulk. (It seems to take longer to double than most yeast doughs.)

9. While your dough is rising you can do clean up duty and grease the pan you will bake it in.

I have used a large ceramic baker (looks like a soufflé dish) I grease it with Crisco and then sprinkle corn meal on the bottom. Yes, I know what they say about saturated and trans fats. But I have tried Pam, olive oil and other forms of fats and have had very unsatisfactory results with the bread sticking.

I have used the 9-inch pie pan the recipe suggests. It makes a low round loaf. I prefer the higher loaf of the ceramic baker. It looks like a chef’s hat when finished.

I have also used loaf pans. Makes a great sandwich loaf but doesn't have the flair of the pie pan or the ceramic baker when served.

This last time I made the bread I used some glazed flowerpots I have that were made for cooking. (Only use flower pots you know do not have clay or glaze that contains lead.) I don't know if you could foil line some pots and make them safe to bake in or not. Anyway, the results were fantastic. It made 4 (4 inch) pots. Each resulting "roll" that easily serves two or you can if you are really hungry eat one by yourself.

10. When the dough has doubled, punch it down and let it rest in the bowl 10 minutes. Then take it out and give it a quick knead and shape into a round ball. Place in the middle of the container you will be baking it in and let it rise till double in bulk. When you see it is near completion of rising, preheat your oven to 400 F degrees.

At this time, you can take a beaten egg white and brush the surface of the dough and sprinkle it with caraway seeds. (This is totally unnecessary but if you are serving to company is a nice touch.) If you are not using the seeds, then it is unnecessary to brush the dough with egg white (the crust is darker if you brush it with egg white).

11. Place in the 400F oven for 10 minutes and then lower the heat to 350. (The recipe book says 375 but I have found this is too hot in my oven.) bake 25 minutes more. This loaf is very dark on the crust. (I have found the loaf Pan does not need this time and fiddling with the temp.   If I bake the loaf pans a 375 for 25 minutes. Just like I would bake a similar white bread loaf)

Note: the book says you can add 1 teaspoon of caraway seeds to the dough when you add the sage. I never have tried this. I imagine you could use other herbs instead of the sage but why, this is so fantastic.

This bread served with homemade tomato soup WOW...BTW...tomato soup homemade is just about as easy as opening a can of the canned kind...and so much more satisfying.  This is my version of a quickie tomato soup:

http://gloriouscreations.blogspot.com/2008/09/it-takes-tomatoes-to-make-tomato-soup.html

BLOGS by me: 

http://gloriouscreations.blogspot.com/

A blog mostly about quilting,
cooking, poetry, prose and a little gardening,

Tutorial on how to make 5 panel Boxer Shorts. 

http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions. 

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle 

http://pitbulladog.blogspot.com/

Blogs about our Pitbull.

 

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs.

Please do not copy without permission 

CHALLAH BAKING WITH BABA

Baking with Baba,  I don't remember the pictures being taken but I do remember the occasion.  We recently purchased a film and slide scanner.  The negatives were in an envelope.  I am so glad we rescued them before they became degraded.  

I wish we had had a digital camera back then.  

We would've known the pictures weren't in focus and could have retaken them.  

Who could have imagined one so small could be so attentive.  These pictures were taken in October 2003.  Our grandson  was born in February 2001.  He was 20 months old when these photos were taken.  Children are never too young to help in the kitchen

He was asking me if he was doing it right.  I was telling him to push and squish it, not roll it in a ball. The trusting eyes with the questioning look.

Where have those times gone?

Now they are replaced with eyes which are filled with googling not goggling.

The pleasure and satisfaction he had, is showing in his posture.  

The recipe we used is on this blog:

http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html

This job takes all my concentration.

It really takes a strong man to use a rolling pin.  Baba helped me make Cinnamon rolls too.  We used the same dough for them.

http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html

Cinnamon roll Tutorial

RECIPE FOR MAKING MACAROONS

FROM THE EXTRA EGG WHITES:

http://gloriouscreations.blogspot.com/2011/12/cookies-cookies-and-more.html

Thanks for stopping by.  I hope my explanations were clear. 

If you have any questions about baking please write.  

Baking is a fun and relaxing endeavor.

Our grandchildren live in Tampa and San Diego, How many precious memories have we missed?

Other blog sites by me:

 http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions.

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle

New Blog:

http://organicinstlouis.blogspot.com/2013/08/blackberries-kitchen-aid.html

http://pitbulladog.blogspot.com/

Blogs about our pair of pitbulls.

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs .

Please do not copy without permission 

BANANA BREAD: OUR MOTHER'S

VESPER MAZINE 2013 AT 88

(recipe below)
Our mother's birthday was November 8th.  She was born in 1924.  Her first cookbook was  "Searchlight Recipe Cookbook".  

I don't know the year her's was published but I do remember my Dad and her using it.  Yes they cooked together.  We made and pulled taffy from its pages, and made my favorite, "Divinity".  Of course there was the old standby, "Fudge".  I don't remember if she referred to the cookbook for any other recipes but I was a kid and my favorite thing was sweets.  We lived in the Missouri boot heel, at that time

Other recipes I remember Mom making were from the packages of the ingredients she purchased.  We had Oatmeal cookies from Quaker Oats (to this day I have to use those oats, store brand doesn't do it for me).  We had Libby's pumpkin pie and Nestle's Toll house cookies, favorite foods she made from treasured ingredients.

Our mother Passed away April 2, 2014.   Her favorite place to be was in her kitchen.  It was decorated with everything red, her favorite color.  She even had a red convertible with a black top.  She bought a red leather jacket to wear when she was driving it.  It is (yes, it is still in the garage) a 1988 Chrysler Lebaron, fully loaded with black leather interior..  It only has 30,000 miles on it.  You see, she was the only one to drive it, it only went shopping and back,  pampered in the garage.
This isn't her car, it is a picture of a car exactly like hers.
http://www.greaterdakotaclassics.com/carpages/88_lebaron.htm

On her counter no matter where she lived "The Searchlight" cookbook resided.  In later years I don't remember seeing her referring to it, but it was always there.  When she passed away my siblings and I were allowed to use her kitchen (the kitchen was hers and she was always in control of it) .  We pulled out the cookbooks, remembering days now gone.  Hidden among the pages of her books were notes she had written to herself and several small snippets with recipes hand written on them.  Between the Searchlight's pages was her recipe for BANANA BREAD.

This was not a recipe I remember from my youth.  It was one she made for maybe the last thirty years.  I was never around when she made them, but every time I visited there was a Banana Bread waiting on the counter to be consumed.  In her memory, I am sharing this recipe with you.  

MOTHER’S BANANA BREAD

Our Dear Mother, Vesper Mazine 

I haven’t any idea where she obtained the recipe from.  She baked them in small loaf pans.  The following ingredients were on a scrap of paper in "the Searchlight"  The ingredients are in the order they were written down.  I have added my edits in red.

Preheat oven to 325 degrees

Bake 1 hour

½ cup shortening. (At the bottom of the note it says “Cream Butter”.  I don’t know if she used butter or shortening.)  I used butter because it was handy on the counter.

1 Cup sugar

1 teaspoon Baking soda

2 Cups flour

2 eggs

¼ teaspoon salt

3 bananas

1 cup chopped nuts (I think she used pecans…but black walnuts work too.) I didn't put in any nuts.

3 tablespoons sour milk. (I used butter milk)

--------------------------------------------------------------------------------------------------------------

I haven’t been there when she made the cakes so I can only surmise how they were prepared.  The following is my interpretation of her recipe. 

I greased and floured pans, putting parchment in the bottom of the pan. I used two 8 1/2" X 4" X 2 1/2" loaf pans.

Sifted flour, Baking soda, and salt together.  (I don’t remember mother pre sifting any cake's flour.)   I sifted ingredients together to make sure there were no clusters of baking soda in the final cake.

Creamed shortening and sugar together until light and fluffy…when I was little she always did this.  I break the eggs in a separate cup and pre scramble them before adding them to the nice fluffy sugar and shortening.  Beating till thoroughly incorporated. 

Take the ripe bananas and mash till mush and add the 3 tablespoons sour milk to it. 

Alternately add  flour and bananas to the creamed mixture (1/3 flour, ½ bananas, 1/3 flour, ½ bananas and 1/3 flour). Stir each addition till incorporated but don’t over beat.

Fold in the chopped nuts.  Turn into prepared pans. Bake till done in center.  Turn out on cooling rack.

I baked my 2 pans for 30 minutes at the 325.  They weren't ready.  I put them back in for 15 minutes. The extra 15 minutes was perfect.

The breads finally cooled enough to cut.  The breads were moist without being dense.  The slice I had I consumed with a nice cold glass of buttermilk, a very delicious combo.

It is getting colder, baking will take the chill out of the house.  

Make a memory, bake a batch of Banana bread.

Mom would be thrilled I shared her recipe with you.  She loved reading the blogs I wrote.  

She loved the tutorials for baking. She loved seeing her great grands in the lime light.  

First Great Grandson
http://organicinstlouis.blogspot.com/2011/05/bluebirds-for-kids.html

First Great Grandaughter
http://gloriouscreations.blogspot.com/2011/01/rag-quilting-for-little-ones.html

Gloria, First Daughter, First Child 

(She had 4 daughters and 2 sons in 18 years.  She and Dad were married 70 years April 11, 2014)

Other blogs by me:

 http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions.

 http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle

http://pitbulladog.blogspot.com/

Chronicling our adventures with a dumped Pit Bull Pup,

 who has become a hidden treasure.

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs .

Please do not copy without permission

CHALLAH: A DISAPPOINTMENT ON THE SABBATH

Edited with an epilogue, a week later September first, when I returned home.

I haven't been to visit the Grandchildren since the last of December.  They have been unable to visit me with their school schedules and with the summer camp schedules.  One of the things they look forward to is Shabbat with the baking of the Challah and the resulting Cinnamon rolls. 

 

The following are my usual renditions of Challah and Cinnamon rolls:

 

http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html

http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html

 

I arrived at the Grands on Thursday afternoon and the first question from my grandson was, "Tomorrow is Friday, "Are you going to make Cinnamon rolls?"  I answered, "If we have the ingredients to make Challah for Shabbat."  I was told everything was in stock.

 

Friday morning, I was told the kids only had a half day school could I wait to bake till they got home.  I said sure, it would on take 4 -5 hours time to finish the bread.  Things began to happen and it turned out they had to do stuff for school after school was out, so I was on my own.

 

I was very lucky that was the case.  I can truly say I have never had a failure before.  I've had batches that weren't as tender and soft,  but not failures.  In fact, no one thought anything was wrong with the bread, but to me they were mediocre loaves.  

Friday was humid, the whole month had been humid, I started the bread.  I mixed the wet ingredients first and then started adding my dry ingredients.  Normally the most flour I have ever had to add is under ten cups.  I lost count at ten.  I was using All Purpose Flour, because that was what was available.  That was not the problem.  All purpose flour does not result in a horribly dense loaf.   Too much of any type flour does that. 

The dough I was working with kept staying like it was a brioche dough.  It took forever till I could knead it properly and then it wanted to go back to the brioche consistency.  I set it aside to rise, the first thing I noticed it didn't rise very fast.  It was like it was a cold day in a house heated with a wood stove. 

When I panned it, it still  didn't rise quickly on this second rising and when it was put in the oven it seemed to not stay even at the height it was.  Turning out the finished loaves was so disappointing. Their color wasn't even golden.  It was sort of a muddied brown.  At Shabbat dinner the bread when pulled apart, didn't pull apart.  It was so dense it kind of broke up. 

The comments at the table were, "Baba, this isn't the same recipe you usually use."  There was plenty of left overs.  The birds enjoyed the crumbs tremendously.

The cinnamon rolls, they had a saving grace, They can be dunked into a hot liquid of your choice.  I guarantee they soaked up lots.

What caused the catastrophe?  I can blame it on the weather, or the all purpose flour, or maybe the yeast was old, or was it the salted butter I used; she isn't kosher.  What ever the cause it sure put a cloud over dinner.

Shabbat is over and before I leave Tampa I am going to have to make another batch of bread with Cinnamon rolls for the Grands.  Maybe this time it will be edible.

(Thursday before I left Tampa, I  made them Challah for their Shabbat the next day.  I purchased new bread flour, new yeast, butter with no salt, used bottled water.  I left nothing to chance.  The weather alas was just as humid.  The saying is, "You can't do anything about the weather".  I couldn't but decided it was worth the try.

Worth the try it was.  The bread and rolls turned out spectacular.  My grands were thrilled with the cinnamon rolls for supper and said they couldn't wait till the next night for Shabbat so they could have the Challah.

I am home now and working on the first clue for the Mystery for my Guild. 
I am Chairman of my quilt guild's mystery quilt this year.  The instructions for the beginning of the mystery are on this blog.  It is the introduction, about choosing your fabrics:

 

 

 http://gloriouscreations.blogspot.com/2013/07/a-mystery-in-making.html

"A MYSTERY IN THE MAKING"

A mystery quilt designed with the novice in mind

First Clue to be presented October 16.

 

Other blog sites by me:

 

http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions.

 

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle

New Blog:

http://organicinstlouis.blogspot.com/2013/08/blackberries-kitchen-aid.html

 

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs .

Please do not copy without permission

CINNAMON ROLLS FROM CHALLAH

It is said not to read the end of the book before you read the beginning.  I hope that isn't the case with previewing the final product.  The recipe follows:

This recipe began with the making of  "Challah".  Any Challah or sweet yeast dough will work but for this  we are using the reserved 2 balls of dough from the Challah made easy blog:

http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html

Everything is the same up to the picture, titled "divided and weighed"

The pans you use should be a tube pan at least 10 inches in diameter.  I did not realize until I was well into to making the rolls that I had pulled out the smaller bundt pans. 

INGREDIENTS NEEDED FOR CINNAMON ROLLS:

TWO BALLS OF DOUGH FROM YOUR CHALLAH RECIPE

2 TABLESPOONS GROUND CINNAMON

2 CUPS OF SUGAR

2 STICKS OF ROOM TEMP SOFT BUTTER

You need two bowls which hold at least a cup and a half of sugar each.  In each bowl put a cup of sugar and 1 TBS of cinnamon.  Stir each thoroughly till there is no white sugar visible. Set aside.

Take your two balls of dough, make sure you  have enough counter surface to roll them out at the same time.  Rolling them out at the same time gets them in the oven at the same time. If you don't have a rolling pin, find a bottle, glass or a jar with straight sides and use it.  You can also also push the dough out with your fingers like people do pizza dough.   You want to roll out two rectangles.  I do about 12 inches X 15 inches  I want the dough about 1/2 inch thick or less.  As you're rolling the dough out be sure to lift it from the surface  a couple of times to un-stick it. (If it's very sticky sprinkle a little flour but  not much you don't want to make your dough heavy.)

When I lift it and put it back down it sometimes wants to draw up or get askew ed. 

Just stretch it out and square it up and then roll some more. 

When you get it to the size you want, spread a stick of butter over each one. 

This is the rectangles rolled out and covered with a stick of butter each.

Now sprinkle each rectangle with its sugar/cinnamon bowl.  It will be heavy.  Don't worry about spilling over the edge, you will pick it up and use it later.

Now you can begin rolling them up. (Do each step in parallel so they end up finished at the same time)

After rolling up you cut each roll into 6 rolls.

I used the sharpest wide bladed knife I have. 

Do not use a serrated edge you will tear your dough. 

Use a small metal spatula (pancake turner) to slide under each one and guide it into the bundt pan. 

You have to hold the sides securely when lowering it down, when you pick it up off the spatula to keep it from unrolling. 

These are the rolls sliced and in the pans.  See the two rolls off to the side.  Because I had the smaller pans I couldn't squeeze them in.  I quickly grabbed one of my mini loaf pans and sprayed it with cooking spray and put them in the pan.

The sugary look on the top of the rolls; I scraped up the spilled sugar from each roll and sprinkled it of the rolls it belonged to after the were put in the pan.

Now use you cooking spray... yes there is a time to use it.  Spray a  length of plastic wrap with it for each pan of rolls.  Cover them with the greasy side down.  This prevents them from sticking to the wrap when the rise. It also keeps the dough from drying out.  Set aside in a warm place to rise.  How long?  Good question.  It will be how warm the area is that decides it (make sure it is not a hot area... it will kill the growth of the yeast.)   80 degrees or less is optimum. I should think less than an hour.  Your rolls should look like this..doubled in size.

This is what they look like when  ready for the oven.

Place in the oven at 375 degrees and cook 25 minutes.  If they still look a little juicy or soggy in their seams give them 5 minutes more.  (I turn the oven off when I do this, I don't want to burn the rolls just to get them done.)

This is just out of the oven before they are turned out.  You need to move quickly at this point.  You need to have 2 platters with edges just in case there is a lot of sugar syrup juices running out.  If you don't have edges use a plate that is slightly concave and is larger by at least two inches than the diameter of the rolls.

  Place a platter on the top and flip it over just like you take a cake out of the pan.  Pull the pan up slowly trying to get all the juices to stay on the rolls not the bottom of the pan.  I have a rubber spatula handy to help.  With these I didn't need it.  BTW.. something I have observed when I have made them.  If my bundt pans are two different colors the resulting rolls will brown differently and look different when you turn them out.  You can make these in a square and rectangle pan too.  They will not be as high.  If you use a square pan arrange them with spaces between them so they  can spread out instead of up.  BTW...the little pan that I sprayed with pam..it stuck so bad I couldn't get them out I had to cut them out.

Cool on racks...They are dangerous to eat just out of the oven!  It's one of those things you can't eat just one.

These rolls are not like sticky rolls.  They are soft and light and you can pull them apart, eating them while dunking in a glass of milk.  I don't put icing on them because there is so much sugar on them.  I hope you enjoy them as much as we do.  BTW, your fingers do get sticky while eating them.

Any questions please email.

We are ending the blog the way we began it, with our final product.

You can also visit me at:

http://glosgarden.blogspot.com/

New Cat Story

and

http://organicinstlouis.blogspot.com/

 

CHALLAH MADE EASY

EDITED WITH CHANGES/CORRECTIONS MAY 20.

I hope this has not inconvenienced anyone.

Recipe additions September 15, 2013
They will be in blue.

Through the years people have oohed and aah ed over my bread making.   I told them baking was easy.  They always replied back, "Yes if you have been doing it forever."  I remember the first loaf of bread I made.  It was heavy but it was edible.  It didn't rise properly. 

I didn't have anything but a "Joy of Cooking" Cookbook (no Internet in 1963).  It was and still is my encyclopedia for the kitchen.  Now I run to the Internet and if my hands are too dirty I cursively wipe them and open my "Joy".   My first "Joy" which I received at my wedding shower (in June it will be 48 years).  It is cover less and the index is gone.  It's pages are turning brown with the grease that's gotten on it over the years.

My mother baked yeast rolls occasionally, but usually I wasn't  around. I had no concept of yeast dough baking.  It was baptism by fire the first time I baked bread.

Making the bread today and taking the pictures was quite an ordeal.  Every time I needed to take a picture I had grimy hands.  I did accomplish the task and I hope I will be able to convey the procedure to you so you will be able to surprise everyone with a loaf of bread.

MY WAY OF MAKING A CHALLAH 

Things you will need

I never realized how many items I used in the making of the challah.  It's not this bad, because you don't need everything displayed all at once.  You use most of the dishes over again, not just once.

INGREDIENT LIST:

NOTE:  THIS RECIPE IS NOT CONSIDERED KOSHER UNLESS IT WILL ONLY BE USED FOR MILK MEALS.  I USE MILK IN IT BECAUSE IT SEEMS TO KEEP THE CHALLAH AND ROLLS FRESHER LONGER.  We are not Kosher. (You can make the recipe kosher for any meal by substituting water and oil for the milk and butter)

1/2 CUP WATER

2 TEASPOONS SUGAR

3 TABLESPOONS YEAST, I use bulk yeast from Sam's club (or Two packages yeast)  The bulk yeast from Sam's is in two vacuum packed packages.  It seems like a lot but if you make bread regularly it will save a lot of money.  If the packages are unopened they keep indefinitely.  Once opened you need to refrigerate the yeast.  I use a quart canning jar.  It has a lid which seals tight.  I have room in it to put my table spoon so it will be handy when I open the jar. Once opened I have had it stay fresh for at least a year.

1/2 CUP UNSALTED BUTTER (substitute with a kosher vegetable oil)

12 TABLESPOONS OF SUGAR  (If you don't wish to count, it is a shy cup of sugar)

2 TEASPOONS SALT (recently I have been using 2 1/2 teaspoons salt, the bread seems more flavorful to me, and there has been no change in the texture).

1 CUP WATER

1 CUP WHOLE MILK (If you are kosher use water instead.)

7 EGGS  Recently it occurred to me eggs are different sizes (which raising chickens I know! but hadn't thought about it when conveying instructions to others.)  I started measuring my eggs to see how many it took to come out with great bread.   No matter what size you use, you will need 1 cup of eggs.  

10 CUPS BREAD FLOUR You may only need 9.  All purpose flour works, but I think I get better texture with bread flour.

HOW TO PREPARE THE YEAST FOR BAKING

PROOFING THE YEAST:Warm the water (I use the microwave). Use a 2 cup measuring cup, you will need the room.   The water should feel warm when you stick your finger in it.  Stir in the 2 teaspoons sugar till dissolved.  Check and make sure the water is still nice and warm.  Use a fork to stir in the yeast.  Do it quickly.  If it clumps on the fork scrape it off and drop it into the water.  It will look like this.

Set it in a warm place to "PROOF".  Proofing is where the yeast grows.  (If it doesn't grow and bubble then your yeast is dead and your bread won't rise.) If your yeast doesn't grow then throw it out and start over.  It could have been your water was too  hot and killed it, or it could have been out of date.  It takes less than 10 minutes for yeast to proof. While you are waiting, fix the first of your ingredients in the mixing bowl. 

This is what the yeast will look like when it's ready to add to your mixing bowl.

INGREDIENTS TO PUT INTO YOUR MIXING BOWL

Put the salt, room temperature butter (oil), and 12 tablespoons sugar in the mixing bowl.  Heat the milk in the microwave to extremely hot (if you are using water heat both cups nicely warm, not hot).  Pour the hot milk over the contents in the mixing bowl. Mix on slow until the sugar and salt are dissolved and the butter melted.  Take the room temp water and mix in with the contents of the bowl.  Feel the outside of the bowl and if the contents are nicely warm it is time to add the eggs (with a fork lightly beat eggs before adding). (Keep a watch on the yeast make sure it doesn't grow out of your cup.)  If it looks like it is growing too fast for how you are moving, It is okay to add it now if the temperature of the contents of the mixing bowl are not too warm.

PREPARING THE EGGS

The following is what I used for 7 eggs but if you don't want to save the eggs whites you can just measure the eggs till you have a cup of eggs.  (I use the whites to make coconut macaroons.  The recipe is posted at the end of this blog). You don't need the measuring cup, you just need a vessel large enough to break all the eggs into.  The small jar with the lid is for 3 egg whites.  Separate 3 eggs, putting the whites in a small container to refrigerate. (using extra yolk makes a yellower dough and since I don't use saffron this is nice.  I haven't noticed a difference in texture when I use extra yolks.)  To the three yolks (which I put in the measuring cup) add the 4 whole eggs and give them a cursory scramble.  Mix these with the contents of the mixing bowl.  It's time to add the yeast mixture to the mixing bowl and to start adding the first of 6 cups of flour.  Use the beater bar not the dough hook for this.

(This can all be done in a bowl with a wooden spoon but it does use a lot of arm power.  A regular mixer, which doesn't have a dough hook, will admirably handle this task.)

IMPORTANT NOTE:

In re-reading my blog I read something which might be misunderstood by new bakers.  The ingredient list has on it 10 cups of flour and the instructions only speak of using 9 cups of flour.  Ten cups is an approximate.  With humidity levels different in different parts of the United States (and the world) the moisture content of flour varies.  I have never had to use more than the 9 cups.  This includes the flour to sprinkle the board when I am kneading.

This is what your dough will look like after the addition of 6 cups of flour

If it is not this thick add another half cup.

Change to your dough hook.  If you do not have a dough hook, don't fret.  Place a cup of flour on your clean cabinet top (spread it out in a thin layer.)  Take a rubber spatula, scrap the bowl contents out on the cabinet top.  Another tool which is very helpful but not necessary, it is the "Bench Scraper".  substitutes for a bench scraper are your rubber spatula and a pancake turner (metal skillet spatula).   At this point your dough is going to be very wet because you have only been able to incorporate 6 cups of flour.  Kneading is not even an option but you can take your bench scraper and start scraping the loose dough up off the counter and folding it over.  Sprinkle the counter top with more flour (on the side you are going to fold to.)   As you scrape and fold, in sort of kneading movements, incorporate another cup of flour into the dough.  You should have used about 8 cups of flour at this point.   Now you should have a dough with enough consistency about it you can start kneading it.  Those instructions are below, where is says "Add the 9th cup of flour".

Add two more cups of flour gradually with the dough hook.  This is what the dough looks like when you have about 8 cups of flour added.   You can finish by machine and not by hand: At this point with your dough hook in, begin with a half cup flour and sprinkle it in as the hook is in motion.  let the machine work until the loose flour is pulled from the sides of the bowl.  Add more flour kneading in with the hook.  When the dough looses it's stickiness and is balled around the hook your dough is finished. 

I do not finish by machine for a couple of reasons.  I can tell with my hands when the dough is absorbed enough flour.  The addition of too much flour will make a heavy dry crumbed bread.  I have done by the machine several times and have not been as pleased with the results.  BTw, you can over knead dough.  When it is over kneaded it goes stale faster.  Why, I wish I knew. Maybe this is something I could google the answer too.  I hadn't thought about it till now.

Spread the 9th cup of flour on your board.

Dump your bowl of dough onto the floured board.

Now begin to knead it.  I will try to describe the process.  Reach  to the far side of the dough with both hands and pull it over itself.  (you have folded it in half.)  Now take the heels of your hands and mash it away from you.  Pick up the dough and turn it 1/4 turn, reaching for the far side again and pushing it with the heels of your hands.  You keep doing this.  If it gets sticky, sprinkle it with flour and continue.  When the dough is no longer sticky and you poke it, it feels like when you poke a woman's mammary gland (I laughed when I heard that description but it truly does, don't forget to close your eyes so you can feel it not see it).  Ever since I learned this, I have no trouble deciding when the dough is ready to set to rise. 

Have a large bowl for it to rise in.  Put 1 TBS of oil in the bowl and swirl it around. Do not wipe out. 

This is the dough ready for the first rise in the oiled bowl.

Drop the rounded side of your dough ball into the oil and rub it around the bowl to grease it and then flip it over.  Now cover the bowl with plastic wrap and put in a warm place to rise.

BOWL SET IN WARM PLACE TO RISE: 

My cabinets over the stove have mini halogen lights in them.  They get very warm.  I build  a tower with my pedestal cake plates and sit the covered bowl on them.  It's my warm place.

It will take about an hour for your dough to rise and double in size.  If it takes a little longer don't worry, your area may be a little cool for optimal growth, it will just grow slower, it won't do it any harm.While it is growing take this time to get your pans ready and if you are making cinnamon rolls too, then get their ingredients ready.

DOUGH READY TO BE PUNCHED DOWN on the left

PUNCHING DOUGH DOWN on the right.  You don't have to beat it to death. Just use your fist to push down and collapse the ball of dough.

PANS TO BE PREPARED

Yes I am a fan of Crisco for greasing pans and making pie crust.
IF YOU WANT TO ONLY MAKE CHALLAHS, THIS RECIPE WILL MAKE FOUR 1 POUND LOAVES.  THEY CAN BE MADE TRADITIONALLY ON A SHEET PAN, OR WITH SIDES IN 9X5" LOAF PANS.  You can also make 2 loaves and two of the smaller Bundt pans of cinnamon rolls.  I love my long loaf pans (I think they are for baguettes).  It will make 3 of these pans.  I discovered, when writing this, one of the long loaves fits perfectly in the green refrigerator tubs made by Tupperware in the 70's.  I don't know if they still make them or not.  They were made to store whole celery.

PREPARED PANS

Notice, I am not stingy with the Crisco.  I have found using less causes the dough to stick in the pans
(even if they are in a non-stick pan.)  In this case less is not more, it is just plain less!)

DOUGH DIVIDED AND WEIGHED

I divide the dough according to what I am using it for.  Today I will be making 2 pans of cinnamon rolls and one Challah.  Two of my dough balls are exactly the same size and the third one is a little bigger.  It will be the challah dough.

TRANSITION OF THE BALL OF DOUGH TO A CHALLAH.  It is rolled into a thick log and then divided into 3 equal pieces.  BTW if the dough is a little sticky you can lightly dust the cabinet top with flour.)

Those three pieces are rolled into "snakes" approximately the length of the pan I will use.

I begin my braid in the middle.  I have found this is easiest for me.

When you get to the end you pinch the dough together and tuck it under.











Beginning in the middle and braiding the other direction.  Notice the ends on the right have been pinched together and folded under.

Sorry, out of focus, with greasy hands it is hard to carefully use a camera.  This is the completed braid.  I wonder if I could plastic bag the camera and get good results.  I will have to try that.  (We keep the TV remotes in a plastic baggie in the kitchen to protect them.  They work just fine in a bag.)

Dough in the pan for the second rising. 

Challah bakers usually put the dough on the sheet pan for this rising.  I use a loaf pan so I can have uniform slices.

This is the loaf  before it is to go in the oven. At this point some challah bakers brush with egg wash and sprinkle with sesame seeds or poppy seeds.  This loaf is for everyday.  I am skipping the eggs wash because I don't want to have too dark of a crust.

Have your oven preheated to the temp of 400 degrees.  When you put the bread in the oven turn the heat to 375 degrees and bake for 25 minutes (till when you turn it out and knock on the bottom it sounds hollow).  Lately my oven seems to be changing temps.  I don't start it at 400, I start at 375.  My suggestion is start looking at your bread at 20 minutes...tilt out of the pan and see if the bottom is nice and golden and it is hollow sounding.  If not, put back in the oven for 5 minutes more.

Bread just out of the oven.  Have ready some soft butter (not to spread on it and eat it). 

Use the butter to rub all over the crust.  Melted butter and a brush would do it to.  The reason you do this while it's hot is to keep the crust soft.  If you are kosher use a paper towel coated with oil or a nice soft brush with oil.

My finished loaf of Challah

In another blog I will post on the using of the rest of the dough for cinnamon rolls.

TUTORIAL FOR MAKING CINNAMON ROLLS:

http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html

RECIPE FOR MAKING MACAROONS

FROM THE EXTRA EGG WHITES:

http://gloriouscreations.blogspot.com/2011/12/cookies-cookies-and-more.html

Thanks for stopping by.  I hope my explanations were clear. 

If you have any questions about baking please write.  

Baking is a fun and relaxing endeavor.

 New Article on this blog: 

 http://gloriouscreations.blogspot.com/2013/07/a-mystery-in-making.html

"A MYSTERY IN THE MAKING"

A mystery quilt designed with the novice in mind

First Clue to be presented October 16, 2013.

Other blog sites by me:

http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions.

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle

New Blog:

http://organicinstlouis.blogspot.com/2013/08/blackberries-kitchen-aid.html

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs .

Please do not copy without permission