Bread Making

Hi, I know I haven't posted anything new in over a month. I'm sorry, but life just got in the way.... But now I'm back in business. The cost of food is skyrocketed in the last year and the weather this summer is reeking havoc on crops all across the country so it's about to get more expensive to eat. I think we all need to learn to cook and bake. It's healthier to know exactly what is in the food we eat every day. We take part in a food co-op farm. I love getting greens & fruit every week from the farm. There is nothing more fun and delicious than picking berries or cherry tomatoes. We even have a zuccinni plant and a tomato plant in our garden at home this year that are starting to bear fruit. It's so much fun going out every morning to see what's ripe and ready to eat. I'm not growing my own wheat but I am baking a lot of bread. The challah (egg bread) that I make is a favorite when ever I bring one to a gathering. Bread is easy to make and now that a regular loaf is over $3 I am breaking out my recipe books and baking my own. I am a flour snob and that's the hardest thing to get around here. I have been bringing Canadian "Five Roses" flour in when ever we go back to Toronto but I also have been experimenting with the "Gold Medal - better for bread" brand and it's not bad. Fleishman's Yeast is also an important part of the process. Its never failed me... And guess what, it's made in Canada too. Imagine that! Here is my recipe for a perfect challah. Try it, it isn't hard to do and the results are worth it, trust me. You will stop buying bread at the grocery store once you spoil yourself with fresh bread out of your oven. Do it on a weekend when you have the time to let it rise and then you will have bread for the rest of the week to eat. This recipe makes one large loaf or 9 sandwich size buns. I'm also available for private bread making lessons any time, just call. Challah Bread 3tsp yeast 2tsp sugar 1 cup hot water In a large wood, glass or plastic bowl mix the yeast, sugar and water. It will start to proof (bubble). Never use a metal bowl, the yeast will not activate properly. Add in: 1/2 cup sugar 1tsp Kosher salt 2 eggs 1/2 canola or vegetable oil 4-5 cups flour, added one cup at a time and mixed as added until dough is formed into a ball. Knead for 8-10 minutes. Cover with a damp towel and let rise 2 hours. Knead into loaf shape or divide into smaller buns and place on greased cookie sheet. Let rise one more hour. Brush with a beaten egg mixture and sprinkle with sesame seeds. Bake the loaf or buns at 350* for 45-50 minutes. The buns may take less time, check them at 35 minutes. When the bread is golden crusted, it's ready. Enjoy! The exercise you get kneading the bread offsets the calories in eating it, guilt-free baking at its best. xox M