When you 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.
In other words, your home will be overtaken by you business junk.
The tricky 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.
But one 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.So, after 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.
Add to that the recent flood that hit my neighborhood 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.
Today we’re celebrating the one year of Twelve Loaves, the group started by my wonderful baking friend Lora, of Cake Duchess. It’s dedicated to bread baking, but not necessarily with yeast. Though I use it as an excuse to do so. The idea is to break bread every month with all of our readers, and hopefully encourage to try daring recipes or loose your fear of bread baking.
So I 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.
Without 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.
I baked 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.
I had just 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.
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Cinnamon Sugar Challah
- Yield: 2 medium braids 1x
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Ingredients
For the bread:
- 7 ½ to 8 cups all purpose flour
- 2 ½ cups warm water
- 2 Tbs active dry yeast
- 1/3 cup + 1 Tbs sugar
- 3 large eggs (room tº)
- ½ cup vegetable oil
- 2 teaspoons salt
For the filling:
- 3 Tbs heavy cream
- 4 Tbs sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
For the bread:
- In a large bowl 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.
- Add the remaining 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.
- If using stand 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.
- If kneading by 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 dry dough.
- Place the dough in 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.
- Gently deflate dough down, cover again and let rise until almost doubled, about 1 hour.
- Gently deflate 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.
- Roll up like you 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).
- Cut the roll in 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.
- Cover loosely with some foil or parchment paper and let rise until it’s spongy but not quite doubled, about 45 minutes.
- Preheat oven to 350ºF / 180ºC about 20 minutes before baking.
- Bake for 40 to 45 minutes, until sugar has caramelized, bread is deeply golden and bottom sounds hollow when tapped.
- Let cool on wire rack before slicing.
For the filling:
- Mix cinnamon and sugar in a bowl.
adapted form TheBread Bible, by Beth Hensperger
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
- San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
- Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry
Rosie @ Blueberry Kitchen says
May 2, 2013 at 02:36This looks absolutely incredible Paula! I really love the sound of the peach version too!
Lora CakeDuchess says
May 2, 2013 at 01:27So lovely, Paula. I'm with you on the organizing and the work things being around. I also get what you feel with baking bread (energetic and sometimes so meditative). I feel the same way. I get lost in my thoughts when I'm making bread. Love your cinnamony, gorgeous bread!
laurasmess.me says
May 1, 2013 at 22:52Oh yum! I love challah… it's such a deliciously indulgent bread. The idea of the cinnamon sugar ribbon makes it even more enticing! Hm… twelve loaves is a fantastic idea. I still retain my intense fear of baking with yeast (I have such a poor track record) so maybe I should join, to knock it out of me!! Lovely post x
wp_vknotes_admin says
May 1, 2013 at 23:43Laura, you can also participate with quickbreads and scones, not only yeast!
yummychunklet says
May 1, 2013 at 21:08I love the look of all that cinnamon!
Beth says
May 1, 2013 at 20:56This bread looks absolutely amazing! I'm dying to try it.
Karen Kerr says
May 1, 2013 at 18:06Absolutely beautiful Paula. I have that book too. Of course bread books have taken over my house =) Thanks for the reminder, and thanks for such gorgeous photographic inspiration!
Andrea_TheKitchenLioness says
May 1, 2013 at 18:01Paula, I know how much you love baking bread and working with yeast doughs and I am sure that it felt wonderful baking this fabulous bread! It sure looks like another masterpiece to me and the recipe sounds so tempting that I really should give it at try as soon as I have a chance.
Always enjoy all your posts and wishing you a lovely Wednesday!
cooking with curls says
May 1, 2013 at 17:14OMG…that looks amazing!!! I saw it on pinterest and now I have the recipe 🙂 Thank you so much!
Deb says
May 1, 2013 at 17:13What a stunning Challah Paula! Viewing your photos brought a smile this morning! I have also been pairing down, organizing and pondering. If can be challenging to find the right path but I look forward to following your next creative adventure!
Abbe@This is How I Cook says
May 1, 2013 at 17:11Love challah and make it quite often. Now cinnamon sugar challah sounds really good. And thanks for the heads up on Blog Lovin. Can't figure out why my blog isn't being recognized. But I'll keep plugging away at it!
Carol | a cup of mascarpone says
May 1, 2013 at 16:26Gorgeous, Paula!!! Prettiest challah I've ever seen! Such wonderful talent…thanks for sharing!
Nancy @ gottagetbaked says
May 1, 2013 at 16:23Your challah is gorgeous, Paula. Even with your wonderfully detailed instructions, I can't wrap my brain around how you got the challah looking this lovely, especially with the ribbons of cinnamon on top. I'm going to have to check out Lora's tutorial and maybe youtube some challah-making videos, lol. I'm saving this recipe – can't wait to try it!
Jamie says
May 1, 2013 at 15:14What a beautiful Challah, Paula! And I love baking with cinnamon (cinnamon sugar. I also find it soothing, comforting and love the smell in my home. And love the way cinnamon sugar makes everything taste better. Now I need to make a challah with it! Perfect!
And ha husband and I both work at home so you can only imagine…
Renee says
May 1, 2013 at 14:47I can so very relate to having items from your business fill your home. One of my bedrooms has been taken over with food props, linens, and more. I need to get it into order and one day move it all to a better storage system in my basement.
Meanwhile, I'll dream about your wonderful cinnamon challah and hopefully make it soon. How fantastic it would be for french toast.
Holly @ abakershouse.com says
May 1, 2013 at 14:20Oh how pretty! I somehow missed that (big) detail about your textile business and only ever think of you of a master in the kitchen. I just read about and looked at your textile goods and am very impressed. A woman of many talents indeed! Best of luck as you work through your plans in the coming months.
wp_vknotes_admin says
May 1, 2013 at 14:49Thanks so much Holly!
Krista Low says
May 1, 2013 at 13:48Wow Darlin'! This bread looks absolutely amazing! I was going to buy this book, I definitely want to now. Challah is so yummy then adding cinnamon sugar just makes it over the top! Thank you for sharing such a fabulous bread. This is pinned for future reference 🙂 Krista @ A Handful of Everything
wp_vknotes_admin says
May 1, 2013 at 14:49I highly, highly recommend that book Krista!
Liz Berg says
May 1, 2013 at 12:20Sorry for the typos!
Liz Berg says
May 1, 2013 at 12:19Just brilliant, Paula! Such a gorgeous loaf…I can't waito see yourpeach version! xo
Gourmet Getaway says
May 1, 2013 at 11:43This loaf looks so amazingly perfect!! I can't even begin to imagine how gorgeous your kitchen smelled, the cinnamon and dough cooking would have been intoxicating.
Medeja says
May 1, 2013 at 09:41I am always amazed by so nicely twisted breads 🙂 Perfect snack with milk..
I don't know..I still dream about having my bakery, but I guess that's cause I have no idea what it means 😀