Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Sunday, April 19, 2009

Kitchen Confession

Conventional wisdom dictates that one should consider donating clothes that have gone unworn for a year or two. I don't know what the rule is for kitchen gadgets, but I'm guessing that items that have been untouched for 5 years are no longer entitled to their dusty shelf in the closet. Such was the fate of one KitchenAid Mixer.
The KitchenAid Mixer is ubiquitous on bridal registries. It is found in the kitchen appliance section of the registry and is typically followed by the numbers zero and one. This means that the bride has requested one mixer and that her request has yet to be "fulfilled." At approximately $300 a pop, this is one serious gift. When I registered for my own tawny colored mixer, I had big plans. My sundaes would be topped with dreamy whipped cream and my meringues would have perfect snowy peaks. I was giddy upon actually receiving the mixer, a generous gift from the women who organized my bridal shower. Little did I anticipate that so much time would pass before its first use.
So here it is, my big confession. I just (for the very first time) used the mixer this week. It has been in my possession for over five years, and there is no good excuse. I love to cook, and I bake every week. It is embarrassing to admit, but the mixer daunted me. I was comfortable with my dinky handmixer and intimidated by its stunning rival. I was afraid of the voluminous instruction manual and certain that the thing would take forever to clean. That said, I never contemplated getting rid of the mixer. I had every intention of using it, one day.
That day arrived without warning. It was raining outside, and I had decided to bake with Elijah. We settled on a recipe for oatmeal raisin cookies, and I had already begun pulling out ingredients when I noted that the recipe required use of a mixer. I hesitated. Should we use the handmixer? Should we select a different recipe? I was about to "discuss" this with Elijah when I realized that it was time to overcome my fears.
Needless to say, my concerns were entirely unfounded. The mixer's operation was virtually self-explanatory and no special clean up was required. The cookies were a hit, and I have already whipped up a second batch. Imagine, a device that actually makes baking easier. I feel a bit foolish for having waited so long to use it, but I am excited about the recipes I can finally try.

Saturday, March 29, 2008

Baking challah

Yesterday Deborah, Marina and Max came over to bake challah. My Aunt Sandy shared the following recipe with me, and I don't even know how one could improve upon it. The bread comes out beautifully every time. I must admit that I love to make it for company and enjoy the heaps of praise it elicits. It does take a while to make, but the results are well worth the wait.
If that is not reason enough to try this recipe, just think how amazing your house will smell with homemade bread baking in the oven.

1/2 cup warm water
1 tsp sugar
1 pkg active dry yeast
½ cup warm water
¼ cup sugar
2 tsp salt
½ cup oil
2 eggs
4 cups flour
1 beaten egg
Sesame or poppy seeds

1) Rinse a big mixing bowl with warm water.
2) Dissolve sugar in ½ cup warm water and sprinkle yeast on top
3) Let rest for 10 minutes, the yeast should get nice and bubbly
4) Stir thoroughly while adding ½ cup water, sugar, salt, eggs, oil and ½ flour
5) Beat well
6) Stir in remaining flour, dough should be sticky
7) Let rest for 10 minutes
8) Knead on floured surface for 10 minutes
9) Form dough into a ball and place in lightly oiled bowl
10) Cover with damp cloth, place in warm place and let rise 45 minutes
11) Divide dough into three parts and gently roll each into a strand
12) Braid loosely and tuck ends under (so the bread doesn’t unravel during baking)
13) Place onto greased baking sheet, cover and with damp cloth and let rise 30 minutes
14) Brush beaten egg onto bread and sprinkle with seeds
15) Bake at 400 for about 25 minutes, the top and bottom should be golden brown