Spring Holidays Call for Old World Breads

Would you like a change from your daily whole grain bread?  Spring holidays call for old world breads.

Challah is the traditional Jewish Sabbath bread, (except during Passover), it has no season but is particularly appropriate for a spring brunch, because its egg-rich dough will easily work into the traditional braid.  Try serving it with a delicious chicken salad, with mixed salad greens and maybe even some fresh strawberries.

Hot Cross Buns are another seasonal favorite.

Remember the children’s nursery rhyme that goes as follows?

Hot cross buns! Hot cross buns!
One a penny two a penny – Hot cross buns
If you have no daughters, give them to your sons
One a penny two a penny – Hot cross buns

Hot cross buns were sold in the street to the cry of “Hot cross buns!” around the period in English history dating back to the seventeenth and eighteenth century.

A hot cross bun is a type of sweet spiced bun made with currants and leavened with yeast. It has a cross on the top which might be made in a variety of ways. Using confectioner’s frosting, is the most common way.

According to one source, hot cross buns are traditionally eaten on Good Friday, with the cross standing as a symbol of Christ and the resurrection. Have fun with the children and enjoy the process of being together in the kitchen.

Challah Recipe:

2 TB Saf yeast
3/4 cup warm water
3/4 cup milk
1/4 cup butter
2 Tbsp honey
2 tsp salt
4 1/2 to 5 cups bread flour or 1/2 whole wheat and 1/2 bread flour
2 whole eggs
1 egg yolk (reserved for glaze)
1 TB poppy seeds

Mix 3/4 cup warm water, 2 eggs and yeast in mixer bowl. Stir in 2 cups flour, beat well, and allow the mixture to sponge (bubble up) for about 15 minutes or more. Meanwhile, heat milk, butter, honey, until the butter melts. Cool to lukewarm. Add these ingredients to the “sponge”, add the salt, and stir in enough of the remaining flour to make a soft dough. Knead until the dough is smooth, and elastic but not dry; about 7 -10 minutes. Shape the dough into a ball.

Place the dough ball into a greased bowl. Turn once to grease the top. Cover with plastic wrap and let rise in warm place until doubled in bulk, about one hour. A finger pressed into the dough will leave an imprint when the dough has risen enough. Punch the dough down, divide into thirds. Roll each third into an 18-inch strand. Line up the three stands one inch apart on a large, greased baking sheet. Braid loosely, beginning in center and working toward ends. Pinch ends together and tuck under.

Cover and let rise until double, about 30 minutes. Brush with egg yolk that has been beaten with one TB of water and sprinkle poppy seeds over the egg wash. Bake in a pre-heated 375 degree oven 35-45 minutes.This recipe makes one large braid or two small braids. Recipe can be doubled of tripled if you have a heavy duty mixer. This recipe can also be prepared as is, in a bread machine on the dough cycle and then shaped by hand.