Tag: egg bread

Spring Cleaning in the Land of UFOs

Last weekend’s enumeration of the many UFOs has been quite a bit of an eye-opener. It’s nice to hear that I am not the only one going to knitter’s hell for an overabundance of unfinished objects. CaffeineGirl has the same thing going on, and other people are ‘fessing to the same crime.

Certainly this has been a satisfying weekend. The plum tree was transplanted, madder seeds from 1802 found and planted (now let’s see if they sprout, and if I remember to water them), the very, very woolly dog shaved and bathed, several loads of laundry done – dishes, too! – and egg bread made and being eaten. And, in between, I really did accomplish a few things . . .

Victorian Shawl

All done! I didn’t have enough yarn to comfortably embark on the lace edgings, so decided that the simplest thing to do would be to crochet along the edges, and create a short fringe of 20-25 crocheted stitches before rejoining the chains to the shawl body. I like the way it turned out. All the edges are woven in, and it is light as a cloud, and comfortably warm for a cool evening. I cannot believe it has taken me two years to finish this.

Cardigan

I finished the last sleeve, threw it into the washer and dryer, and now can see that I need to tighten up the back neck a bit with some crocheted edging.  other than that, all I will need to do is sew on the buttons.  Once that is done, then some pictures.

Mittens

I knitted up the mittens I’ve designed using up some Cascade 220.  The initial pattern was pretty accurate.  A few changes need be made, but they will be easy enough.  These are for a friend of mine up in Oregon, and I hope to get them to her in time for her birthday.  What I like is that the pattern is the same on the palm, and on the back of the hand – and so they can be worn on either hand.

Somethin’ from the oven . . .

And finally, the other half heard my plea for another batch of the egg bread from a few weeks ago. This time, instead of rolls, two beautifully braided loaves to enjoy.

Now that I’ve become so annoyingly virtuous, I better finish up the rest of my stuff!

Easter Rolls

This year our Easter brunch is out in Ventura, with various family members coming and sharing goodies.  As always, it will be pleasant to see everyone, old and young, and to enjoy the company of family.  And eat good food!  Our contribution is homemade egg bread rolls with poppy seeds, made by the master brewer himself, Josh.

Easter Rolls Recipe

  • 1/2 cup plus 2/3 cup warm water
  • 2 tablespoons dry yeast
  • 1 tablespoon plus 1/2 cup sugar
  • 6 large eggs
  • 1/2 c. melted butter
  • 1 teaspoon salt
  • 7 1/2 cups (about) all-purpose flour
  • 2 large egg yolks
  • 1 tablespoon water
  • black poppy seeds

Proof the yeast and create a sponge by combining 1/2 c. warm water, 1 T. yeast, and 1 T. sugar in glass; stir until dissolved.  Let stand until foamy, which is about 10-15 minutes.


In large bowl, using electric mixer (such as a Kitchen Aid with a whisk and bread dough hook), beat 5 eggs until light yellow; add melted butter, 3/4 c. sugar, and continue beating until light and thick, about 3-5 minutes.  Continue beating as you add 2/3 c. warm water, and then the yeast mixture.   Change whisk for bread hook.  Add flour 1 c. at a time until a smooth dough is formed – about 5 cups, but more or less may be necessary.  Beat well after each cup of flour.  After all the flour is added to bowl, continue to  beat on medium speed until smooth and elastic, about 5 minutes.  If necessary, add more flour in tablespoons (you don’t want a tough dough) if it gets sticky.  When done in the bowl, tun out onto a floured board, and knead by hand about 2 minutes.


Lightly oil large bowl; place dough in bowl, turning to coat with the oil.  Cover with saran wrap and / or a damp kitchen towel; let dough rise  until doubled in volume, about 1 hour.


Punch down dough; recover with plastic / towel and let rise another 30 minutes.

Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 24 equal portions. This can be done by slicing dough with sharp knife and weighing out.  If you have a kitchen scale, place a saucer on the scale, set to zero, and allocate dough for 2.5 oz.  Once weighed out, roll into ball, and place onto baking sheet, allowing room to expand.  Let rise in warm area until almost doubled, about 30 minutes.  If you do not have a scale, create rolls which are about 2-3 inches in diameter, or consistent in size for even baking.




Preheat oven to 400°F. Whisk 2 yolks with 1 tablespoon water to blend. Brush dough with egg mixture.  Sprinkle on poppy seeds.  Drop oven heat to 350°F.  Bake about 20 minutes; rolls will be golden brown and sound hollow when tapped on bottom.  Cool on wire racks.