Challah

Each Saturday I make Challah bread for communion at our church the following Sunday. I`ve been making it for church about 3 years now. After entering some in the state fair when I was 14 I received best of show for my age group.

So here`s here`s the recipe, I hope you all enjoy making it as well as I do!

Challah
3/4 cup warm water(105 to 115 degrees F)
1 pkg. active dry yeast
1tsp. plus 1/4c. sugar
3 large eggs,lightly beaten
1/4cup vegetable oil
1 tsp. salt
about 4 1/4 cups all purpose flour ( I usually end up needing less)

1. In large bowl combine warm water, yeast and 1 tsp. sugar; stir to let dissolve. Let stand until foamy about 5 min. Measure 1 Tlb beaten egg into small cup; cover and refridgerate. Add remaining eggs, oil, remaining sugar, salt amd 2 cups flour to yeast mixture, with wodden spoon, beat well. Stir in enough flour (about 1 3/4 cups) to make soft dough.

2. Turn onto a lightly floured surface and knead until smooth and elastic ,about 8min. working in enough of remaining flour just to keep dough from sticking.

3. Shape dough into a ball, and place in a greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in a warm place ( 80 to 85 degrees F.) until doubled about 1hr.

4. Punch down dough, Grease a large cookie sheet. Turn out dough onto a lightly floured surface and cut two-thirds of dough into 3 equal pieces. With hand roll each piece into a 13 inch long rope.Place ropes side by side on cookie sheet; braid ropes, pinching ends to seal. Cut remaining third into three equal pieces. With hands roll each into a 14 inch rope. Place ropes side by side and braid together pinching end to seal. Place small braid on top of large braid. Tuck ends of small braid under bottom to seal, stretching if necessary. Cover and let rise about 45min. ( I usually just have to let it rise as I heat up the oven.)

5. Meanwhile preheat oven to 375 degress F. Brush reserved beaten egg over the top of loaf( I like to use melted butter instead, it gives the top a more rustic look) Bake until browned and loaf sounds hollow when tapped on bottom 30 to 35 min. Transfer to wire rack to cool completely. Makes 1 loaf, 12 slices.

Hot Cross Buns

Today I`ve been looking up different sweets for Easter. I`m not sure what I should make out of all of the tasty cakes, cookies, and even caramel white chocolate popcorn I saw! Maybe I should make all of it... just saying. :) Well, talking about Easter I decided to share a recipe I used last year for Hot cross buns. They were really good, I did modify it a little, adding some orange or lemon zest. Last year I used raisins, this year I`ll probably do currants. I also might of snuk some chocolate chips into the dough!Let me know how you make them, or feel free to share any Easter traditions your family has!

Makes 1 dozen buns

3 cups unbleached all-purpose flour
1/8 cup sugar
1 cup warm (90-100 degrees) milk
2 tablespoons melted butter
2 teaspoons instant (bread machine) yeast
1 teaspoon salt
1/2 cup raisins, currants, or dried fruit
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Egg wash:
1 egg

Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice

In a large mixing bowl, mix together the flour, yeast, sugar, salt, and spices. Add the warm milk and butter and mix until all ingredients are combined. Add a little flour or milk until you achieve the proper consistency, which is moist enough that all of the ingredients stick together but dry enough that you can knead the dough without it sticking to your hands. I had to add a couple of tablespoons of flour to get to this consistency, but depending on the humidity in your area and how tightly packed your cups of flour are, your may need to add more or less.

Pour the dough onto a floured surface and knead for 5 to 10 minutes. Flatten the dough and pour the raisins or currants on top and press them into the dough. Work the dough until the raisins are well mixed in. Return the dough to a greased bowl, cover with plastic wrap, and allow to rise for 1 to 1 1/2 hours until the dough has doubled in size.

When it has risen, pour the dough out onto a cutting board and divide into 12 pieces. Roll the pieces into balls and place on a greased baking surface (I used a 9 x 13 Pyrex pan). Cover the pan and allow to rise until they double in size again, typically 45 minutes to 1 hour.

While the buns are rising, preheat the oven to 425 degrees. When the buns are ready to bake, scramble the egg in a bowl and brush some over the top of the buns. Then put the buns in the oven and bake at 425 for 15 minutes. Remove and allow to cool for 5 or 10 minutes.

While the buns are cooling, make the glaze by combining the lemon juice with the powdered sugar (you can also use orange juice, milk, or water if you don't have lemon juice around). Use a pastry bag, a spoon, or a knife to paint the crosses on top of the buns. Eat while still hot.

Chocolate Scones

These are delicious.They are also a great excuse to have a brownie for breakfast.:)~Lauren

Chocolate scones

Recipe:

2/3 cup (160 ml) heavy whipping cream

1 large egg, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

1 3/4 cups (245 grams) all purpose flour

1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder

1/2 cup (100 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (75 grams) cold unsalted butter, cut into small pieces

1/3 cup (50 grams) semisweet chocolate chunks or chips

1/3 cup (50 grams) white chocolate chunks or chips

For Tops of Scones:

1 large egg

1 tablespoon heavy cream

Garnish:

Devon or softly whipped cream

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).

Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into an 8 inch (20 cm) circle. With a 2 1/2 inch (7.5 cm) heart shaped cookie cutter, cut into scones. Gather any scraps together, knead, and then cut out more scones. Brush excess flour from the bottom of the scones, and place them on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.

Makes about 10 - 2 1/2 inch heart shaped scones.





http://www.joyofbaking.com/ChocolateScones.html#ixzz0oFAnmirF

This is a recipe for biscuits that I have been making for about 8 years now.I hope you like it!

Big Daddy Biscuits

Ingredients,
2c.flour,1Tlb baking powder,1Tlb sugar,1tsp salt,1/3c.of butter,and 1c.milk
Directions,
1.Preheat oven to 425 degrees F.Whisk flour,baking powder,sugar,and salt together in bowl.Then cut in butter until the mixture resembles coarse meal.Stir in the milk just until the dough pulls away from the sides of the bowl.
2.Turn out onto a floured counter and knead 15 to 20 times.Roll out to about 1inch,and cut into biscuits,with a 2 1/2inch cutter.It should make around 8 biscuits.
3.Place on a greased baking sheet and bake for 13 to 15 minutes.
Then place on a plate,lather with butter and jelly and enjoy!:)~Lauren