Well, the diet has been going fantastic. Which is really great, but it also means that I haven’t been baking! HOWEVER…
The other day, J and I were hanging out at home, watching Anna Olsen’s Bake on TV. Usually everything she makes has me taking notes and Googling recipes, but this time, it was J that was struck with inspiration. He ran to the grocery store, called our friends to come for dinner, and recreated:
Twisted Egg Bread (Challah)
3/4 cup milk
2 1/4 tsp instant dry yeast
1/4 cup sugar
1 egg yolk
1/4 cup vegetable oil
3 1/4 cups flour
1/2 tsp salt
1 egg yolk with about 2 tbsp milk (for brushing)
sesame seeds, poppy seeds, or coarse salt
Combine all of the ingredients in the bowl of a stand mixer (or in a large bowl). Using the dough
hook, mix until it comes together, then knead the dough for about 3 minutes (you can do this by
hand). Place dough in a greased bowl, cover with plastic wrap, and let rise about 90 minutes.
Separate dough into 12 equal pieces. To braid the buns, cut each piece in two, roll into long
snakes, and cross in the middle (like an X). Then braid the four sections together, crossing the
strips over each other. Tuck in the ends, then let rise for another 45 minutes on a covered tray.
Brush the buns with the egg and milk mixture, and sprinkle with seeds or salt. Bake for 20- 25
minutes, or until golden brown.
These are awesome with butter and a little salt. However, my FAVOURITE way to eat them (the
next morning, for breakfast) is like this. Split the bun in half. Toast each side. Cover with a
mound of peanut butter which will then melt. Slice peaches, lay on top, and devour. Peaches and
peanut butter. Yes, I know. But trust me. It is delicious.