I am terribly guilty of rushing through projects and unfortunately that sometimes catches up with me.  This was evident in the curtains I began sewing yesterday.  I found a fantastic yellow fabric on sale that would fit perfectly in my one window in the dining room.  I finished the first panel and kept moving.  I hung the curtains and stood back to admire my work.  Something just was not right.  So, I called Mike in to assess the situation.  He stood back, took a minute, and finally came to the conclusion that the panel on the left hand side was backwards.  I sewed the stupid panel backwards!

Lesson learned: go back to spending time in the kitchen and sew later.  Although, I have to admit that sewing, music, and some coffee is a nice way to start my morning.  I finished the project I was working on the night before and my short attention span kicked in.  I wandered into the kitchen and that is where I ended up spending most of my day (not necessarily a bad way to spend on day!)  The main project of today: bread.  I didn’t just want my plain old whole wheat bread and I really wanted to try something new. Well, while not completely new, I put a new twist on an old favorite- whole wheat challah bread.  Even better, the bread cooled by lunch and I was able to make an awesome panani (roasted red pepper, artichoke, and an herb goat cheese.)

Good day?  Yeah, I think so!

Whole Wheat Challah
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 12-16
  • 1 cup water (luke warm)
  • 1 package yeast
  • ¼ cup cane sugar
  • 3 tablespoon butter
  • 1 teaspoon salt
  • 1 whole egg
  • 2 cup whole wheat (or white wheat) flour
  • 1 cup flour
  1. Combine water, yeast, and 2 tablespoons of sugar in a bowl of a stand mixer. Let sit for five minutes until yeast begins to bubble.
  2. Add the rest of the sugar, salt, egg, and 1 cup of the flour. Mix until combine and start mixer with dough hook. Continue to add flour until dough begins to pull away from the side of the mixer and dough begins to firm. Continue to knead until dough becomes smooth and elastic (around 8-10 minutes longer.)
  3. Remove from mixer, place dough in a well oiled bowl, cover, and set in a warm place. Let rise until doubled- around an hour.
  4. After first rise, remove dough from bowl and divide into three pieces. (six if you feel ambitious) Place loaf on an oiled sheet tray. Place loaf in warm spot and let rise again until doubled- half hour to forty-five minutes.
  5. Towards the end of the second rise, preheat oven to 375˚. In a bow, mix one egg yolk with two tablespoons of water- brush loaf (making sure entire surface is covered.) Place in oven and bake for 30 to 35 minutes until golden brown.


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