Thanksgiving Baking Recap

I did a lot more baking than cooking this Thanksgiving. Although I love to cook, at get- togethers, it has become expected that I will bake. I certainly don't mind this, as I have grown to really enjoy baking over the last year.

Since R and I both have family in town, we often end up doing double duty on holidays. This year we had a Turkey Day brunch with R's family. Erica made a bunch of delicious savory food, so I went the other direction and made a huge pan full of brioche sticky buns. And, if I do say so myself, this was the best batch yet. I used the brioche dough from Artisan Bread in Five Minutes a Day, and I promise you don't want to ask how much butter, eggs, and honey is in it.

You start by whipping together butter and brown sugar and spreading it along the bottom of the pan. For my double batch we filled up a 9x15 pyrex baking dish. Then spread a handful or two of pecan halves around. The dough gets rolled out and spread with a mix of whipped butter and brown sugar with cinnamon and chopped toasted pecans. Roll the dough up, chill for a bit, and then slice into rounds. Arrange the rounds into the pan so they are just touching and fill the pan up. You can let them rise and bake immediately, but I usually get to this point, cover in cling wrap and put them into the fridge overnight. That way you can do all the prep work in the evening (or after the kids go to bed) and bake first thing in the morning. I think the slow, cold ferment also gives the dough a nice character. They come out soft, warm, gooey, and amazing.

That evening we had dinner at my mom's house with about 14 others. Again, I was on baking duty. This time I wanted to bring bread and some sort of dessert. I ended up making a loaf of crusty artisan semolina bread and a batch of pull-apart buttermilk rolls. For dessert I put together a pinenut tart that has always been a favorite of ours but one that we haven't had in quite a while.


The semolina loaf was also ABi5MaD, and therefore quite easy but delicous. The rolls were a new recipe I found at one of my favorite sites, The Fresh Loaf. Luckily there were several comments after the original recipe post that talked about needing to add extra moisture to the dough to make it workable. I would have been concerned because I, too, ended up adding quite a bit more buttermilk before I could work the dough well. Still, the dough was quite tough, almost like a bagel dough, so I was worried that the rolls would be too dense or tough. All in all they went together very easily, baked up beautifully, and were soft and delicious. We will definitely be making these again; they're tasty and have a fun presentation.



Finally, for dessert, we had the Pignoli Nut Tart that I have been making for years. It is wonderful to eat, and easy to make. It's a simple all butter pate sucree base, with an almond meal filling, baked half way, topped with pine nuts and then put bake in to finish baking. It is not too sweet, and great with a whipped cream and a drizzle of good honey.


It was a fun holiday spent with family, friends, and a lot of quality carbs.

Throwdown :: Challah

Before I give away the results, let me just say that the first official Throwdown:: was a blast. I of course enjoyed the baking, but I especially enjoyed the friendly competition with my good friend Cat and the competitive judging/eating/excuse to get together with friends. I can be a bit on the competitive side, so I am often cautious about competing in events if I don’t think I have a very good chance of winning. I know that’s ridiculous, but it is the truth. It is even the case when I am “competing” against myself – as in trying a new, complicated recipe. I have been known not to try if I feared “defeat”. (This is why Daring Bakers is good for me – forces me, with the threat of public shame to attempt new things that I certainly would not try on my own.)

That said, I had no real fear of losing to Cat – no, not because I thought I was totally going to win – but because I know Cat is a great baker and a wonderful person, so who could be upset losing to those qualifications? Now, that being said (here comes that obnoxious competitive side) let me note that I was in fact the only Jew present at this competition that was, afterall, about Challah-- you know, that traditional braided bread served at Jewish holidays and on the Sabbath?

All hedging aside, and without further ado…I got trounced. The Earhearts, Heath, and my very own wife, all voted for Cat’s Challah - which was quite delicious. Congratulations Cat on a complete domination of what will hopefully be the first of many Throwdowns:: !

When we compared recipes a few things stood out. Her recipe uses butter instead of oil (which of course tastes better, but doesn’t work if you’re having a fleishig meal), and had several more eggs and more sugar (I actually used honey). The increased eggyness and sweetness gave the finished product a very Brioche texture and taste. And who can complain about, or for that matter, vote against, Brioche? I might argue that my bread was a more classical Challah, but there is no way to argue with the fact that Cat easily won this taste test.

After all that, I imagine you would prefer that I list Cat’s recipe instead of mine (she used the recipe from William Sonoma’s Essentials of Baking ), but I'm including the recipe I used as what I still believe is a great recipe for a traditional Challah. The recipe is from the Moosewood series of cookbooks from the famous vegetarian restaurant by the same name in Ithaca, NY. This particular recipe came from Still Life with Menu and you can actually find the recipe by using Google’s book search, so I won’t reprint it here – but I do highly recommend purchasing the cookbook.

The recipe makes two substantial loaves of challah, and ends up incorporating nearly 9 cups of AP flour. Needless to say, this should be kneaded by hand, and not by the woefully inadequate (only for this recipe, I didn’t mean it, really, I love you) 5 quart KitchenAid stand mixer. However, although I fear defeat, I do occasionally like to live on the edge, so I tend to push the mixer's limits a bit. As you continually add flour, the dough starts to taunt the KitchenAid…

…until finally, the dough wins, and you are forced to finish kneading by hand. Something I actually quite enjoy doing, which then begs the question, why did I bother overfilling the stand mixer in the first place?

I have not perfected my braiding skills yet, so I continue to experiment with different techniques. I read somewhere about starting from the middle and braiding out to the two sides in order to get a more uniform shape, but I ended up with an odd, stretched band across the middle. The other loaf was just a little sloppy on my part – too much handling while trying to move from counter to baking sheet, then deciding it should go on a different baking sheet, etc.

My guess, is that the softer texture of Cat’s loaf (on the right) allowed for a little more sideways slide while it baked. Regardless, this here was one fine night of carb loading deliciousness.

We did our best to keep the taste test blind. Torn up, the breads looked enough alike that we were able to plate them on different colored dishes and then have each person taste them side by side.


We did two rounds, and a few voters changed votes in between rounds, but when the vote was made, I was a 4-0 loser. In the end, I had fun baking, I had fun hanging out with friends, and I am looking forward to our next challenge, Throwdown::Chocolate Cake, also with Cat…stay tuned!

Apple Pie Brioche

Things to do with leftover brioche dough



I had made a half batch of brioche dough and used 2/3 of it to make sticky buns, and only had a little bit left. I sliced up 3/4 of an apple very thin, tossed it with cinnamon, nutmeg, clove, brown sugar and butter, rolled out the dough, placed the apples inside and then rolled the dough up like a spring roll.

It smelled just like apple pie.

Almond Sticky Bun Brioche

Good Bread, Bad Photo


I've managed to not take a photo yet of the true sticky buns which are a staple at our house now. This was a good experiment but doesn't compare to the real pecan sticky bun rolls made from the brioche dough.