"When we recall Christmas past, we usually find that the simplest things - not the great occasions - give off the greatest glow of happiness." ~ Bob Hope
We are quickly adjusting back to the routines after my holiday to visit our family in India. The little monkey has rediscovered all his favorite toys and hiding places and I am back amongst the clatter of pots and pans in my own kitchen where I know where everything is ( mostly). The morning sounds and smells of whole wheat toast popping in the toaster and just brewed tea is actually quite comforting after elaborate breakfasts of dosas and appams which I will miss in a few days but today, warm butter spread-y toast with a sprinkling of sugar on top, is good enough for me!
(Is anyone else in love with the movie Toast based on Nigel Slater's memoirs btw? Caught it on the flight and had SUCH a bread craving! )
Christmas morning, however is not like any morning is it? It's truly the most magical part of the day I think, when the kids ( and some adults ahem ) are all excited about what Santa left them and soon the living room turns into a scene of wrapping paper and ribbon strewn carnage! Christmas morning deserves somethign special, like CINNAMON and CARAMEL smothered, warm freshly baked bubble bread!
I am sure that everyone is counting down to Christmas too! Can't help being excited about Christmas where ever you are right? I'm still wondering what to cook for just the two of us so we wont miss too much the feast the rest of our large extended families will be enjoying back in India when they all get together. But there is one thing I'm all set on and that's this cinnamon caramel bubble bread bread for breakfast. I will be whipping up a batch of the easy, versatile dough and putting it in the fridge until the 25th. I strongly suggest that you do this too.
While Zoe used the more rich Brioche dough seen in this apple brownsugar braided bread, I used and loved her Challah dough recipe which has less eggs and so is less rich though it tastes amazing. It is absurdly easy to make and it has been the recipe that I used the most this year. I have lost track of the number of times I made it during my visit to India, with savoury, fruit and even jam fillings. If you have never made bread before, let Zoe and Jeff convert you with their super easy technique.
Wish you and your families a very Merry Christmas and an extra special Christmas Morning!
Recipe for the Challah Dough
Recipe source: Zoe and Jeff from their book Artisan Bread in 5. This recipe was also featured on the kitchn and Zoe and Jeff share many recipes and instructions on their site Artisanbreadin5
( Makes enough for 4 loaves so you can halve this quantity)
Ingredients
1 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets -any kind of yeast is ok)
1 tablespoon salt
4 large eggs, lightly beaten
1/2 cup honey ( I used 1/2 cup sugar instead)
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola- I used oil), plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 tablespoon of water- I omitted this and just brushed the tops with butter)
1 1/2 tablespoons granulated yeast (2 packets -any kind of yeast is ok)
1 tablespoon salt
4 large eggs, lightly beaten
1/2 cup honey ( I used 1/2 cup sugar instead)
1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola- I used oil), plus more for greasing the cookie sheet
7 cups unbleached all-purpose flour
Egg wash (1 egg beaten with 1 tablespoon of water- I omitted this and just brushed the tops with butter)
Method
1.Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container. I used my extra large pyrex bowl.
2. Mix in the flour without kneading, using a spoon.You may need to use wet hands to incorporate the last bit of flour.
3. Cover loosely with a lid or a large plate (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time as specified in the recipe below.
5. What ever shape you roll it to before baking, allow it to rise for another 1 hour. Then apply an eggwash or spread some butter on the top and bake at 350 F or 180 C for 30 mins for loaves and 15 mins for buns. See step below how to make the bubble bread
How to make the bubble bread, see step by step instructions here
( Note: Zoe used brioche bread dough instead of the Challah dough which I used)
My Notes:
I used sugar in place of the honey since the taste of honey doesn't really come through that much, you can use either. Feel free to increase or decrease the amount of sugar. This is a very forgiving recipe
While making the bubble bread, in the instructions it is mentioned to pour the caramel sauce over the bread only once. I think that it deserves some caramel in the middle too, so next time will be pouring more caramel over the first layer of bread bubbles too.
The caramel sauce hardens as it cools. But just microwave or heat it for a little while and it will soften more.
You can also add a tbsp of butter and 1/4 cup of cream to make it more like a pour-able sauce. And hey why not add a dash of rum in it when no one is looking :)
How do they taste? the dough is yeasty, sweet and soft. So its almost like a bunch of dough nut holes bunched together and smothered in warm caramel and cinnamon. Yes, that means this is VERY dangerous stuff. You have been warned.
