Cinnamon Nut Wreath

I need another "Dish to Pass".  This bread looked so pretty in the recipe that I decided to try it.  I used my goto Challah bread recipe as the base.


After the first rise, I rolled it out into a rectangle.  Then dusted with cinnamon and powdered sugar mix.  Added chopped cashews.  Rolled it into a log.  Pulled the log into a circle.

 Put a can in the middle to keep the center open.

 After it had risen a bit, I used kitchen shears to cut segments 2/3 of the way to the center and then twisted each segment.

 It was allowed to rise more, then baked at 350º.

It's not super sweet.

If you wanted a sweet filling, there should probably also be sugar or brown sugar in the filling.

It could also be served with strawberry butter or strawberry cream cheese.

Wouldn't that be nice!

challah

This recipe comes from:  Rose Behrens.

RECIPE:

• 7 cups flour
• 1 T salt
• 1/2 cup sugar (or honey)
• 2 pkg yeast + 1/3 cup warm water (if using bulk yeast, it's 1-1/2 tablespoons, or 4-1/2 teaspoons)
• 1/2 cup oil
• 4 eggs
• 1 cup boiling water
• 1/2 cup cold water

This recipe makes the equivalent of 3 large braided loaves or 4 medium ones.

I have used this recipe to make many variations, including cinnamon bread, and cinnamon nut wreath.

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Here are the original directions.  (I tend not to follow them. . . )

Beat eggs in a small bowl.In a large bowl mix oil, sugar and salt.
Add boiling water to large bowl and stir until all is dissolved.
Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.
Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl.
Add eggs to large bowl, reserving about 1 tablespoon.
Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.
Turn out onto floured board and knead for 1-2 minutes.
Divide dough into thirds.
Take one of the thirds, and knead for another minute. Form into 8-12 small "snakes" for bulkies, or 3 large snakes for braid. Make bulkies by knotting each small snake and pinching the ends together. Place bulkies close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place in greased round pan or loaf pan.
Repeat for 2 other thirds. Put formed loaves/bulkies into oven (pre-heated and then turned off, as before) for about 45 minutes.
Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired.
Bake for about 30 minutes (loaves) or 20 minutes (bulkies). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.
Remove from pans, and put on dish towels to cool.
YUM!!

Daffodils and the First Asparagus

Today was our first taste of asparagus.

There were 7 stalks - someone has nibbled. . . 

The daffodils are quite late this year.

And they will peak this week.

We haven't checked in a while.

At one point we had 18 different ones.

They are such a cheerful bloom.

They brighten the world after a long, cold, snowy winter.

The last to bloom will be the ones with pink trumpets and the multiples.  So there is still more to look forward to.