"I haven't even tied you up yet"
Dec. 5th, 2003 04:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starfrostingOkay, so by now it's evident that I'm a bit compulsive about writing in this damn thing. I just, well-I have lots of work to do (huge French review to complete, women's studies paper, environmental paper) but I just can't right now. Hence, this.
My muscles ache pleasantly from lifting two days in a row. My room smells softly of Nag Champa and cold air because I have, as usual, vindictively opened the window as some sort of assertion of my power in our room. Heehee, not really. Erm, sort of. It's just so nice to have fresh cold air that smells like snow! We're supposed to get like 8-12 inches of snow here in what I've found is called "the mid-Hudson River Valley" and I am unbelievably excited.
I have a clean red bandana tied around my head in that folded-triangle fashion and it feels crisp and together. I'm sure this is really boring to read, and I apologize. Maybe I should add something to make it worthwhile? I know, my challah recipe! (Which I didn't get to use this week...they had already started with some other recipe which, horror of horrors, uses oil. The girl making it rubbed me the wrong way. If it's not obvious, I'm incredibly controlling in the kitchen.) So, right-challah recipe!
CHALLAH
2 cups milk
1 stick butter
1/3 c sugar
2 packages yeast
4 eggs
2 tsp salt
6 c flour
1/3 c cornmeal
1 tbs really cold water
poppy seeds
-Boil milk, 6 tbls. of the butter, and sugar. Pour into a big bowl and let it cool to yeast-warm temp.
-Beat 3 of the eggs and add them to the millk/yeast mixture. Mix in the salt.
-Stir in the flour. Turn out the dough, knead it on a floured surface.
-Wash out the bowl and butter it. Put the dough in and set it aside until it triples in size, like 2 hours.
-Divvy it up and braid it into 2 loaves. Cover them with a towel and let rise like an hour. Preheat oven to 350.
-Make a wash with the remaining egg and the water. Glaze the bread and sprinkle with poppy seeds.
-Bake for 30-35 minutes.
My muscles ache pleasantly from lifting two days in a row. My room smells softly of Nag Champa and cold air because I have, as usual, vindictively opened the window as some sort of assertion of my power in our room. Heehee, not really. Erm, sort of. It's just so nice to have fresh cold air that smells like snow! We're supposed to get like 8-12 inches of snow here in what I've found is called "the mid-Hudson River Valley" and I am unbelievably excited.
I have a clean red bandana tied around my head in that folded-triangle fashion and it feels crisp and together. I'm sure this is really boring to read, and I apologize. Maybe I should add something to make it worthwhile? I know, my challah recipe! (Which I didn't get to use this week...they had already started with some other recipe which, horror of horrors, uses oil. The girl making it rubbed me the wrong way. If it's not obvious, I'm incredibly controlling in the kitchen.) So, right-challah recipe!
2 cups milk
1 stick butter
1/3 c sugar
2 packages yeast
4 eggs
2 tsp salt
6 c flour
1/3 c cornmeal
1 tbs really cold water
poppy seeds
-Boil milk, 6 tbls. of the butter, and sugar. Pour into a big bowl and let it cool to yeast-warm temp.
-Beat 3 of the eggs and add them to the millk/yeast mixture. Mix in the salt.
-Stir in the flour. Turn out the dough, knead it on a floured surface.
-Wash out the bowl and butter it. Put the dough in and set it aside until it triples in size, like 2 hours.
-Divvy it up and braid it into 2 loaves. Cover them with a towel and let rise like an hour. Preheat oven to 350.
-Make a wash with the remaining egg and the water. Glaze the bread and sprinkle with poppy seeds.
-Bake for 30-35 minutes.
