Despite the weather being a nuisance, me and cerianite
were able to do some outline work for the Avalon chapters. We only did ch 35, but there was plenty to figure out for that, and I won't have any writing time next weekend so it's going to be a bit before I can get 35 done anyway. We worked out some really nice bits with two new characters, one of who might end up being an Idriys-type who expands her role. This is the first chapter in a while with completely new material (rather than resolving big plot threads as part of a multi-chapter arc and drawing from canon) and it's a good change of pace. I look forward to cracking into it.
I'm taking a new step in my breadmaking adventures this weekend. I've really enjoyed the challah recipe I found for the breadmaker, but I felt that it could be better. I also read that a long rest in the fridge before baking makes a better loaf. So I used the dough setting on the breadmaker, then let the dough rest in a bowl in the fridge overnight. Today I cut the dough into three pieces and braided it (I'm not ready for the 6-part braid!), brushed it with egg wash, and now the loaf is resting for a couple of hours before it's time to bake. It will be the moment of truth!
My recipe is an amalgam of a few different challah recipes, including this
. It makes a 1.5lb loaf, which is medium on my breadmaker. If you need the quicker option, you can use the light crust setting on the breadmaker and bake it there instead of using the dough cycle. It's still yummy. :-)
1. Bring eggs and butter to room temp before baking.
2. In baking pan, combine:
3/4 cup of warm water
1 tablespoon of sugar
1 teaspoon of active dry yeast
3. Let sit for 10 minutes.
4. To the baking pan, add the remaining ingredients:
3 cups of bread flour
2 teaspoons of salt (1.5 tsp if using salted butter)
3 tablespoons of unsalted sweet cream butter
3 tablespoons of honey
4 egg yolks
2 tablespoons wheat germ
5. Use dough setting on bread machine.
6. When dough cycle is finished, place the dough in a lightly oiled bowl. Cover and immediately place in the refrigerator. The dough should rest overnight.
7. Remove the dough from the fridge approximately 2 hours before you plan to bake. Transfer it to a lightly floured surface and cut it into the desired number of braids you want to use.
8. Flatten each piece with your hand, then roll into cigar shaped lengths. Roll each piece once, then return to the first piece to roll it into a rope approximately 10 to 14 inches long.
9. Roll each piece to the same length then braid. Place the loaf on a doubled sheet pan lined with parchment paper. Doubling the pan protects the bottom of the loaf from burning.
10. Make the egg wash (1 large egg beaten with 1 tablespoon cold water) and brush the loaf with the wash. Reserve the rest of the wash in the fridge, and let the loaf rise uncovered for about an hour. It will not have risen much at this point. Brush the loaf again with the egg wash.
11. Let the loaf rise for another hour until it increases to about 1 ½ times its size.
12. 15 minutes before baking, pre-heat the oven to 350 degrees.
13. Bake for 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until the loaf sounds hollow when thumped on the bottom and the internal temp is around 190 degrees F. in the center. If you used a whole egg wash, the crust will get darker than with the egg white wash, so don’t be fooled into thinking the bread is done until it passes the thump and temperature test.
14. Cool on a wire rack for at least 45 minutes before slicing and serving.Crossposts: http://versaphile.dreamwidth.org/2030422.html.