have your own business your home tends to, at some point, end up invaded by
things/stuff/junk related to said business. Unless you´re very, very organized,
have a lot of extra space or are so disciplined that you manage to separate
both worlds even when working next room from where you sleep, there is a huge chance you will eventually exchange much needed personal space for work related
spaces all over your house.
words, your home will be overtaken by you business junk.
thing is to realize this before it takes over your life and you feel like you´re
living in a warehouse. The former will hardly happen unless you´re
very disciplined or organized, in which case you won´t be writing a post like
this one in the first place.
aspect that is always pretty organized both in my house and in my mind are
cookbooks and food related magazines. I know my recipes; you´d be amazed how I remember where
a certain recipe was, even if it´s from a magazine, and I have hundreds. Well, most of the time anyway.
selling the cafe, narrowing down my textile clients which allow me to focus and
not have a million fabrics and projects going on at the same time, my house is
starting to get rid of clutter or stuff from those `in between moments´ when you
don´t know where you´re going, and feel the need to keep everything.
the recent flood that hit my neighbourhood and arbitrarily rid my house of
things, whether I wanted or not. Some were welcome, some not so much. But there
were no options.
Now, I can say I´m considering taking advantage of this sort
of clean slate that I have been forced into. It´s not so simple, it´s very confusing
and maddening at times, but it´s permeating my mind during the day and keeping
me awake during the night. Big changes are a certain thing in my life in the next
months. Lets see where they take me.
will share this comforting cinnamon sugar challah. Every time I bake with
cinnamon, bread especially, the word comfort comes to mind, floating in a sea
of confusion and change, it´s a nurturing feeling I need a lot of right now.
getting into any deep thoughts, baking bread usually finds me at either end of
the stick, very energetic or very meditative bordering sadness. And it lifts me
up or enhances the happy feeling. There´s never a bad moment when it comes to
bread baking. And challah is one of my favorite, not only because it tastes
great but because it´s extremely versatile, both in itself and as a leftover.
Any bread pudding is made better with it. French toast is amazing with a piece
of eggy challah. It makes the best ham and cheese grilled sandwiches. Not to
mention croutons. Or the most decadent caramelized apple upside down bread pudding.
this bread more than a month ago, one day when I still had fresh peaches and
found the need to perpetuate them in some way. First I made the peaches in
vanilla syrup and then set out to make a fresh peach challah, which I haven´t
had the time to post yet. There was a variation of cinnamon sugar challah in
the book, so in a heartbeat I decided to divide the dough and make both.
seen a fantastic chocolate bread in Shulie´s site and this braided estonian kringle in Lora´s site, so I went with that idea and let´s just say that cinnamon sugar is
meant to be baked in direct contact with the heat, as it caramelizes and
becomes a crunchy, fragrant surprise.
Bake it in any shape you want, and add other spices too or nuts. It makes the day brighter.
Bible, by Beth
Duchess. For pictures of how to braid this bread, here´s the link to the estonian kringle.
½ to 8 cups all purpose flour
or in the work bowl of a stand mixer, place 6 cups of the flour. Make a well in
the center with your hand and pour ½ cup of the water and sprinkle yeast and 1
Tbs of sugar over the water. Stir the water gently to dissolve the yeast (some
of the flour will be incorporated) and let stand 10 minutes.
sugar, remaining water, eggs, oil and salt and mix with a wooden spoon or the
paddle attachment until a shaggy mass is formed. This dough comes together quickly.
mixer knead for 6 or 7 minutes, adding additional flour 1 Tbs at a time if
needed to form a smooth and springy but not dry dough.
hand turn the dough onto a floured surface and knead for 6 to 8 minutes adding
additional flour 1 Tbs at a time if needed to form a smooth and springy but not
a greased deep container. Turn over to coat with oil, cover with film and let
rise in a warm, draft free area until doubled, about 2 to 2 ½ hours. Don´t let
rise more than doubled.
dough down, cover again and let rise until almost doubled, about 1 hour.
dough. Turn onto a lightly floured work surface and divide in 2 equal portions.
Roll each piece into a rectangle. Brush with half the cream. Sprinkle with half
the cinnamon sugar. Repeat with other rectangle.
would cinnamon rolls, starting at the long edge. Transfer the rolls to a
greased parchment paper that will fit the baking tray. (You can use two papers and baking trays, or keep one half of the dough
in the refrigerator while you roll and let the other rise. When ready to bake
the first one, take the second piece of dough out, roll, fill and let rise.
Bake one at a time).
two, exposing the filling. Put the ropes side by side and pinch the edges
together on one end. Twist the two halves together carefully. Pinch the other
end. Bring the two ends together to form a rope. Transfer the parchment paper
carefully to the baking tray.
with some foil or parchment paper and let rise until it´s spongy but not quite
doubled, about 45 minutes.
350ºF / 180ºC about 20 minutes before baking.
minutes, until sugar has caramelized, bread is deeply golden and bottom sounds
hollow when tapped.
rack before slicing.
For this one year anniversary party, we each baked whatever bread we wanted. Take a look:
- Apple Kuchen by Liz at That Skinny Chick Can Bake
- Basic Focaccia by Holly at A Baker’s House
- Buttermilk Sourdough Waffles by Renee at Magnolia Days
- Cinnamon Crescent Rolls by Krista at A Handful of Everything
- Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Olive Bread by Rossella at Ma che ti sei mangiato
- Mexican Hot Chocolate Bread by Lora at Cake Duchess
- San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
- Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry