I think I'll wait another year

[sovay]

I did not find a recipe in time to make challah for Rosh Hashanah this year, but there is little left of my family's honeycake and the chicken glazed with three kinds of honey, cinnamon, and stuffed with an apple worked out great. Next year I'll remember something with pomegranates.

(cucumberseed, "The Lily of the West: Blue Vervain Murder Ballad #5" is a slightly strange story to read around this time of year.)

A good and a sweet new year to you all.

Comments

[asakiyume.livejournal.com]

Found it!

I quote from The Bread Book, by Glenda Morris, published by Vacant Lots Press (Baltimore, MD), which probably no longer exists, but which has this great tag line on the back of the 24-page pamphlet:

We are building the new society in the vacant lots of the old.

Anyway, to the bread:


This makes one large, braided very light textured loaf. Saffron gives it the characteristic yellow color.

Dissolve ina large bowl for 5 minutes:

1 tablespoon yeast
1/2 cup warm water

Stir in and beat until smooth:

1/2 cup warm water
1/3 cup milk powder
2 tablespoons sugar
1 1/2 teaspoons salt
2 eggs
2 tablespoons soft shortennig
2 cups white flour
pinch of saffron (optional)

Add enough additional flour to make a soft dough, approximately 1 1/2 cups

Turn out onto a lightly floured board and knead until smooth and elastic--about 5 minutes. Place in a greased bowl turning to coat bread with a thin film of oil,cover and let rise (about 1 hour at room temperature, longer in the refrigerator). When the dough is doubled in bulk, punch down. Divide dough int three equal parts. Let dough rest for about 10 minutes and then roll each into a strand approximately 14 inches long. Braid the three strands and put the bread onto a baking sheet.

Place in a cold oven and turn on to 150 degrees for 20 minutes. Turn oven to 350 to finish baking (about 25 minutes).

I haven't tried this, but I've tried many of the other recipes in the book, and all the ones I've tried have worked well, including one for bagels.

[sovay]

Anyway, to the bread

Thank you! I like the inclusion of the saffron . . .