Very fragrant and colorful. I then added all the wet ingredients and ended up with a bucket of dough that I let rise 2 hours. It started like this:
And rose this much. Don't look to closely at the bottom of the bucket - I never seem to get all the flour incorporated. Oh well, it still works. Also don't look at the counters. This is now how my whole kitchen looks all the time - flour everywhere.I put it in the fridge for awhile and then later made the Challah. I rolled out a 1 pound piece and it was about 5 feet long. I think next time I would take smaller peices and roll out the 3 pieces to braid individually. It braided pretty easily into this (I can't remember if this picture was before it rose again or not.):
After baking, the house smelled wonderful. The orange flavor was really strong. It is really like a bread (not a pastry) which I like because my kids love it and I love it because there isn't any sugar besides honey. I didn't put the egg wash nor the sugar on top as the recipe called for. We sliced and ate it Saturday as we rushed out the door. I also like that it has whole wheat and wheat germ and cranberries. It is a great way to help my kids eat more healthy.
But just so you don't get the wrong idea about us - we do like our sugar and so I made some of the dough into Cinnamon Rolls. I eventually make all of the different breads into cinnamon rolls. I just take a chunk, roll it out, throw brown sugar and cinnamon on top, roll up, slice, rise and bake. This picture is what they looked like after I let them rise and before baking. Of course we ate them before I could take the final after picture. I am going to have to get faster at taking pictures or at least learn how to take a picture while eating.
Happy baking!
As one more note - The recipe makes a lot of dough. I used the dough that was left and baked it in a loaf pan. It too was eaten before a picture could be taken and it too was delicious!
Both the braid and the rolls turned out beautifully! I may have to turn some of mine into cinnamon rolls, actually :)
ReplyDeleteMy mouth is watering!!! Great job
ReplyDeleteSo happy that you and your family are loving the fresh bread. I still remember waiting for my Mom's breads to come out of the oven and the house always smelled so good! Nothing like the smell of bread baking...nothing!
ReplyDeleteThe first time I forgot the egg wash and sugar/orange zest topping but I put it on with the second loaf and really recommend it as it adds an extra dimension of flavor.
ReplyDeleteGreat job on the recipe!
It's it rewarding when things get eaten before you can snap a picture? Got to love that! No better compliment can be given. The rolls look beautiful.
ReplyDeleteI wonder if you replace some of the water with orange juice if you get more oj flavor. Looks great! Orange cinnamon rolls look great!
ReplyDeleteOoh! Those cinnamon rolls look wonderful! I thought about making some sticky buns. I still have some dough in the freezer. May have to try this. Thanks!
ReplyDeleteLove your post and pics! Very curious about what the cinnamon rolls are sitting in. Is that a wooden bowl? You said this was before you baked them, so I find it very intriguing!
ReplyDeleteOh wow - cinnamon rolls would be amazing with this dough! I bet they were fantastic.
ReplyDeleteI baked the cinnamon rolls in a Pampered Chef stoneware piece that I have had forever. I love the PC stoneware and it works really well for bread.
ReplyDeletenice rolls!!!
ReplyDeleteJudy L, TN
My daughter and I agreed that this recipe would be good dressed up with a little cinnamon. Your rolls look like just the answer!
ReplyDelete~Jenny~