… so my trip to Edinburgh was crudely cancelled yesterday… it’s a long story… but it feels so weird to be packed and ready to go with tickets in hand only to find yourself back in your kitchen…
… turning it into a blessing, this gives me a few days breathing space to gather my thoughts and recharge the batteries. I can spend some much needed time with The Viking and catch up with all those niggling little chores that need doing around the house…
… and last night, instead of driving down to the airport I made bread, chollah to be precise… I was inspired by Susan from The Spice Garden who recently made a wonderful batch of chollah breads that somehow called out to me…
… ive tried a new recipe here taken from the WI book of Bread, of all places but I’ve adapted it slightly after reading up on baking cholla on a Jewish food website. This cholla takes 3 rises, the last one overnight in the fridge.
i’ve made one flat on the oven tray and the other in a loaf tin just to see how they come out…
700g strong white bread flour
1 and a 1/2 teaspoons salt
80g unsalted butter
2 generous teaspoons of honey
2 teaspoons fast action dried yeast
3 large eggs – beaten
8ft oz warm milk
1 egg beaten for the glaze
– place the flour and salt in a bowl and rub in the butter
– stir in the yeast
– place the honey into the milk and warm it gently, then add this and the beaten egg to the flour
– using a rubber spatula, bring it together until a dough forms, then turn it our onto a lightly floured surface and knead for 10 minutes until soft.
– place it into an oiled bowl or bag and let it rise until doubled in size
– knead again for 5 minutes, then place it back in the bowl or bag and let it rise again, till doubled
– once risen, gently divide it into 2 halves, then split each half into three equal portions.
– gently roll each portion into a long sausage shape and plait into a loaf.
– brush with egg and then refrigerate over night.
– in the morning, brush with egg again and then bake on 190c for 15-20 minutes until golden and risen
eat and of course, enjoy!