Apple Honey Challah

This bread smells amazing.

It was ten minutes into the baking time, and the house was thick with an eggy, rich aroma.

I've never made challah before, in part because I wasn't sure I'd get a result that was as satisfying as challah from the brookline bakery--a challah that you pulled apart with an eager tug, slightly chewy, rich but almost fluffy... this fit the bill.

The recipe is gently adapted from Smitten Kitchen. I formed the dough into two round braids, rather than one, and I found that Deb's recipe had too many apples for the dough to handle--when I tried it with two medium sized apples, chunks plopped out periodically during braiding.

Apple Honey Challah

from Smitten Kitchen

Bread

2 1/4 tsp active dry yeast

2/3 cup warm water

1/3 cup plus 1 tsp honey

1/2 cup vegetable oil

2 large eggs plus 1 yolk

1 1/2 tsp salt

4 1/2 cups bread flour

2 small apples, peeled and chopped into 1/4 inch chunks.

1 large egg, whisked (egg wash)

Combine yeast, 1tsp honey and water. Allow to rest until the yeast gets foamy.

In the meantime, mix the rest of the honey, oil, salt and eggs and egg yolk in a large mixing bowl.

Add the yeast mixture to the other wet. Then add all of the flour. Mix until the dough starts to come together, and then turn it out on a floured surface and kneed unti you have a smooth, elastic dough. Turn it into an oiled bowl, and let it rise for an hour. (Be sure to chop the apples sometime before this hour is over.) After the hour, turn the dough out onto a flat surface and press it out into a oval.

Deposit 2/3 of the apples on one half of the oval. Fold the dough over, and press it down so the apple chunks are sealed into the dough. Repeat this again for the remainder of the apples, folding the dough in half a second time.Tuck the ends of the dough under it, and let rise for 30 minutes.

After the half hour, cut the dough in two. Cut each new dough ball into four sections, and carefully stretch the sections into logs (about 10 inches long).

Place the logs on the parchment where they will be baked, and braid the dough into a rounded loaf (see instructions here for weaving tips). Repeat for the second half, and coat both with the egg wash.

Allow for a third rise (yep. three rising periods in this one.) for about 50

minutes, and then toss it in a preheated oven at 375 degrees F for 35-40 minutes. If the loaf starts to brown too quickly, cover in foil for the rest of the baking time. It will be beautiful.

raspberry poppy seed tart

Well, after the purim failure, I was left with a mess of poppyseed filling. I thought about trying the same recipe again, armed with egg wash and new knowledge (the internet says you have tofold the edges of the cookies, not crimp) but ended up going with something else.

This is a raspberry poppy rustic tart.

The incredibly high seed-to-any-other-ingredient-ratio means that this tart is crunchy and nutty--like eating the tiniest tastiest gravel bits in a flaky pastry crust.

with raspberries.

Raspberry Poppy Tart
(adapted in parts from Smitten Kitchen)
Crust
1 cup all-purpose flour
4 tablespoons sugar, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, cut into small pieces
3 tablespoons ice water
1 large egg yolk mixed with 2 tablespoons of water

Combine flour, 2 tbsp sugar, baking powder, and salt, in a large bowl. Cut in the cold butter, and cut with two knives or a pastry cutter, until you have pea sized pieces.

Sprinkle the dough with ice water and mix briefly. (Don't overmix, This is pastry.) Knead the dough once or twice to get it together. Wrap in plastic wrap and refrigerate for about a half hour.

In the meantime, prepare your filling.

Filling
Combine 1/2 recipe of poppy seed filling with 1 cup of frozen raspberries and two tablespoons raspberry jam. Mix well.

Roll out the chilled dough into an 11-inch round.

Spread the filling in the center of the dough and gently fold the edges up over the top, covering the outer edge of the filling. Brush the top of the tart with the egg wash, and sprinkle the remaining sugar on top. For best results, freeze the tart before baking. It should take 3-4 hours to freeze solid.

Bake directly from the freezer, at 375 F for about 75 minutes. The crust will be golden brown.

Try to avoid drug tests, and don't forget to floss.

(Barely) Irish Soda Bread

The irish soda bread that showed up at a staff meeting last week was a pale and dense crumbly sort of thing. It easily lasted through the meeting, and through the next day, and the next, sitting out on the conference room table.

This bastardized version of soda bread, made buttermilk and citrus zest and (well, why not) cranberries when I ran out of raisins, suffered no such sad fate.

Skillet Irish Soda Bread

adapted from the NYTimes, by way of Smitten Kitchen

1/4 cup salted butter, melted

2 cups all purpose flour

1 cup wheat flour

2/3 cup sugar

1 tbsp baking powder

1 1/2 tsp baking soda

1 3/4 cup buttermilk

2 eggs, beaten

1 cup raisins

1/2 cup cranberries

Preheat oven to 350 degrees F. Line a(n at least 10 inch diameter) skillet with parchment paper. This skillet needs to go in the oven, so make sure the handle can take the temperature. Cast iron is best.

Combine flours, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, eggs, and half the melted butter (1/8 cup). Pour wet into dry and mix just until wet. Don't overmix. Add the raisins and cranberries, and stir to distribute the dried fruit.

Turn the batter into the lined skillet, and brush the top with the remaining melted butter. Bake for about 1 hour, until a knife inserted into the center comes out clean, the top is golden brown and hard to the touch.

Cranberry Ginger Oatmeal Cookies

I've been reading about how to develop recipes for baking. Dianne Jacob suggests pulling up a number of trusted recipes for the basic type of good that you're trying to develop (bread, quick bread, cookie, cake, etc.) and then filling out a grid with the ingredients for each recipe. That way, you'll have the right ratios--leavening to acid, for example.

I tried that out this past week with a new recipe for Cranberry Ginger Oatmeal cookies, using recipes from Martha Stewart, Smitten Kitchen, and the Food Network.

Hot and crisp from the oven, cranberries and lemon dominate this cookie. A day after baking, the ginger peeks through. If I made these again, I'd kick in a bit more ginger and maybe some cloves.


Cranberry Ginger Oatmeal Cookies
wet
1 stick butter
2/3 cup brown sugar, packed
1 egg
1/2 tbsp vanilla
zest of 1 lemon

dry
1/2 cup white flour
1/4 cup white wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ginger

finish
1.5 cups rolled oats
1/2 cup dried cranberries



Preheat the oven to 350 degrees F. In a large bowl, combine butter and sugar. Beat in the egg, vanilla, and lemon. In a smaller bowl, mix the dry ingredients well. Add the dry to the wet, beating until incorporated.

Finish by adding rolled oats and cranberries (or any dried fruit bits. Apricot springs to mind as an interesting variation.) Mix until it looks vaguely homogeneous.

For the best results, refrigerate the dough for about 20 minutes before picking up and rolling out shooter marble sized spheres. Place the dough balls on parchment or foil-lined baking sheets and bake for 10-15 minutes, depending on how cold the dough is when you put it in the oven.

The cookies are done when the edges are golden brown. Don't be concerned if the middle still looks a bit less than firm. It'll solidify as they cool.

As with many cookies, if you store these in a closed container, the humidity will soften those perfect crisp edges. So these are best eaten the day of baking.