This week's craft wasn't so much a craft but more of an art - bread making. I have not been too successful at making bread, normally I can get a good rise but it still comes out brick-like. Thank goodness one of our fellow Crafters also used to work at a bakery and literally held my hand through this recipe.
The bread we picked was Challah from the Joy of Cooking and the drink was the perennial favorite - the margarita. My glass isn't full because I could resist taking a sip before remembering to take the picture.There are a million different margarita recipes out there, but we kept it simple:
- 1 1/2 oz tequila
- 1/2 oz triple sec
- dash of lemon or lime juice
- 3 oz sour mix
- salt to rim the glass
- Pour the ingredients into a cocktail shaker with ice cubes.
- Salt the rim of the glass
- Pour contents, with ice, into the glass.
Challah | Joy of Cooking
- 1/2 c. warm water
- 1 package active dry yeast
- 3 c. bread flour
- 2 large eggs, lightly beaten
- 2 large yolks, lightly beaten
- 3 tbsp. vegetable oil
- 3 tbsp. sugar
- 1 1/4 tsp. salt
- 1 egg for egg wash
- Poppy or sesame seeds (optional)
- Combine yeast and water in the bowl of a heavy-duty mixer. Let stand until yeast is dissolved, about 5 minutes.
- Add 1/2 cup of the flour, the eggs, yolks, oil, sugar, and salt to the yeast mixture. Stir until blended.
- Gradually stir in the remaining flour.
- Knead the dough for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl.
- Transfer the dough to an oiled bowl and turn it once to coat with oil.
- Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Punch down the dough, knead briefly, and return to the bowl. Let rise until nearly doubled.
- Divide the dough into 3 pieces. On an unfloured surface, roll into balls. Let rest, loosely covered, for 10 minutes.
- Grease and sprinkle a baking sheet with cornmeal (to prevent the bread from sticking).
- Roll each dough ball into a 14-inch long rope. Braid the dough. Pinch the ends together and tuck both ends of the braid underneath the loaf to hide the seams.
- Loosely cover with lightly oiled plastic wrap and let rise until almost doubled, about 45 minutes.
- Preheat the oven to 375F.
- Whisk together water and remaining egg for the egg wash. Brush the top of the dough with the egg wash, then sprinkle with seeds.
- Baking until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 to 35 minutes.
- I had Jayna helping me
- I added in vital wheat gluten
- I didn't add the same amount of flour I normally do when kneading, which apparently a lot of us do. Who knew it was supposed to be so sticky??