How did I get here?
Some days it's just harder than others to get things done. I didn't feel like making bread. We had pita (I'd thrown together a quick batch) ... but it had been weeks and we wanted a “loaf” of bread! Sabbath was approaching - Friday was nearing and this particular bread, the “challah”, has a special place in Fridays. I'd taken out eggs almost a week ago - and put them back that same evening. I was just too tired to bake that day but, a week later I still wanted bread.
It took still another week (and a second small batch of pita) to get back to it ... and out, again, came some eggs which were promptly separated with a little white pulled out for a light glaze.
I was committed to it. There was no turning back! I had to bake – the eggs were cracked.
As the eggs sat I was hit with a minor inspiration. I rubbed a little saffron into the egg – I love that ever so slight hint of bitterness which marries itself to the sweetness of a challah dough. Actually, it wasn't much of an inspiration – I often add saffron to the dough rather than egg. In fact, as it turned out, I didn't use enough saffron. (Great inspiration ;-] ) The eggs sat there for most of the day but, finally, I wound up back in the kitchen.
Into the bowl went some water, a little yeast and some acacia honey (we LOVE acacia honey for challah). A bit of sea salt and some olive oil (another sweet, ever so slightly aromatic, taste) was added and it sat while the yeast softened until, finally, the eggs were added.
There was about 1/2 cup of whole wheat flour left in the whole wheat barrel and I love the nuttiness which whole wheat brings to a bread!
Obviously, there's not enough flour and in went the white ... a beautiful, organic, hard wheat flour – perfect for bread and on went the mixer. It was a strange day - the mixer ran 'til I realized I had too much flour so I played the fix-up game. Add a little water and a little more yeast ... and a little more water (and that is what happens when you measure nothing). Eventually, the dough took on a nice aroma and became smooth and responsive. It was formed into a ball, greased with olive oil, and covered to rise.
It sat rising for a while. This was to be a joy – not a job ... so I let the dough get nice and puffy and divided it into 5 unequal pieces. Actually, three were alike and divided for a three strand braid, while the other two were equally divided for a two strand braid. This loaf was to be to stacked. It's not so unusual. The bag was convenient. I could separate and identify the parts and they could rest a bit while I further considered my plan (not that there really was a plan).
And this is how it played out:
A single, three-strand loaf was braided and placed on the baking sheet. A shorter two strand loaf was woven and placed atop the three-strand dough. Finally, the (now one) loaf was glazed. The bottom part was seeded with poppy while the upper deck was done with sesame – each contributing its own flavours.
Baked and cooled - what a gift ... sweet and savoury from the inside to the out!
Easy recipes available @ www.foodcult.com/breads.php
