Wow, I really feel as if I have neglected my blog. I decided at the last moment to travel with my husband to the Big Island and watch him compete in a triathlon, and I have been playing catch up ever since.
My computer went with me on the trip, and I did try to keep up with some blogging (and my Foodbuzz inbox-I still came back to well over 500 messages!), but it just did not happen. I guess that is what happens when you are staying with good friends, cooking together, watching the race and taking a gazillion photos, and just relaxing.
As I was checking in with various blogs one recipe jumped out at me, challah made easy. I found this recipe on Samantha's blog, Madison Ave Musings. She found the recipe in The Kosher Baker by Paula Shoyer, and I am so glad that she did.
For a couple of years my bread maker sat on the counter gathering dust, and sometimes acting as a means of drying a tea towel. I decided that it was just taking space and I put it away a couple of weeks ago. I was even thinking of giving it away. Then I found this recipe. This could be one of the easiest recipes ever, but it delivers big-time on the taste scale. Everything literally gets thrown into the bread maker, making sure that the yeast is last, and then you push start. I kept peaking in the little window at the top to see how it was going, and my mouth was watering because it smelled so good. Honestly, I don't know if there is a better smell in the world than bread baking.
Once the cycle was complete I was all over that machine. I could barely wait to get the hot loaf out, take a couple of quick photos, and then slice into that soft goodness. Warm bread, a little butter and I was in heaven. We will enjoy the rest of the loaf with dinner tonight. Needless to say, my bread maker will now be out on the counter again and put to good use.
(Printer Friendly Recipe)
- 1/4 cup plus 1/2 teaspoon canola or vegetable oil
- 1/2 tablespoon salt
- 1/4 cup plus 1 tablespoon sugar
- 1/2 cup boiling water
- 1/4 cup cold water
- 1/4 ounce (1 envelope) active dry yeast
- 1/2 teaspoon sugar
- 1/4 cup warm water
- 2 large eggs
- 3 1/2 cups of bread flour
- Pour all ingredients into the bread pan, making sure to add the yeast last.
- Insert the bread pan into the bread maker and choose the proper settings. (Settings are listed in the recipe book that comes with the bread maker.
- Wait about 3.5 hours for the challah to finish baking. Without fail you are guaranteed the perfect loaf of bread to enjoy.
Recipe from Madison Ave Musings.
A few photos from the Lavaman 2011 triathlon: