Balls and Walnuts
more than you ever wanted to know
Challah baloo: a contest
I wish I could show this to you in Smell-O-Vision.
Nothing smells as wholesome and welcoming as freshly baked egg bread. I use the recipe from Julia Child’s Baking With Julia, which is about as idiot-proof a bread recipe as there is. Julia’s bagel recipe also provides reliably delicious bagels. I keep kicking myself that these are the only two recipes I’ve tried from Baking With Julia; no doubt many of the others excel. I’d like to make the pumpernickel loaf, for example, except I don’t know where to find prune butter.
So here’s the contest:
1. Between now and next Sunday (September 30, at midnight), blog about baked goods and include at least one recipe.
2. In your blog, pimp this contest with a link-back.
3. Let me know in the comments to this post when you have posted. I’ll provide a link-back to your post, too, much as we do for the Thirteens.
4. If you don’t have a blog, write up a post anyway and send it to me. I’ll post it to Balls and Walnuts — and give you credit, of course. This will count as your entry.
5. The prize: need you ask? On Monday, October 1st, I will randomly choose one lucky winner to receive a copy of Baking With Julia. (If you already own it, let me know, and I’ll send you another cookbook of similar value.) You’ll need to provide me with your snail mail address when the time comes.
Per Lyvvie’s question:
6. Yes, multiple recipes/pimpages (on separate days) = multiple entries.
Any questions?
Lyvvie’s Upside Down Apple Pie Cake
microsoar: How Not to Bake Bread
sxKitten’s twofer: Toffee, Pecan, and Mango Crisp; Gingerbread
Tam makes Whatever Crisp
Jess’s Chocolate Cake
D.
Doug, this looks remarkably like Finnish coffee bread, aka Pulla bread. De-lish! My mother taught me how to make it, and how to braid it using 3 or 4 rolls(?). Anyway, I’d be interested to know what kind of spices Julia uses. The Finnish one uses cardemom… one of the few places that I’ve seen that specific spice used. But, then again, I haven’t gone looking for it!
Rella
No spices at all, Rella. Challah is flavored with egg, sugar, salt, and honey. That’s it. It’s great for French toast and dessert panini (that’s why I made it), also fabulous for bread pudding, and just plain all-around delish.
Can we count on you to post a pulla recipe, then?
Papa would be proud.
eventually. Blogging baking etc.
So what are we doing for our birthday? I’m going to be forty goddamn eight. No more mid-forties for me. You’re still a baby.
Sis: I like to think so. Now if only I could reproduce Papa’s rye bread 🙂
Kate: Name it, doll! How about we both do some nude blogging? You know — To hell with middle age, I’m baring it all!
You go first.
and I’ll pimp you even though I refuse to be in the running to win anything more from you.
I consider the situation equivalent to the thang Bam is doing with Tumperkin and Bettie
whoowee talk about obscure. That last sentence would set me off into high alert if I were a superspy for Uncle George trying to track islamofascist code about WMDs and Stuff.
My camera is broken so that’s fine with me.
Dear Walnut,
On sunday morning brush Yr. teeth before the coffee with just a slosh of the remaining liqueur from the Sat. night Baccanal.(As if! What remaining?)
Take lge. mixing bowl, clean it and set aside.
Set to arranging Yr. “mise en place.”
You will need:
1Kg pkg. of oatmeal muffin mix.
Some raisins
2 diced apples
1 tsp cimmamon
2 tbsp xv oil
1 overly ripe banana
6 oz Old Schooner Finest cooking sherry.
6 gms finest Lebanese Blond concentrate.
Have a quick beaker of chardonnay.
Retrieve Bowl.
Mix ingrediants, in bowl, as best you can.
Fill 2 doz. lge muffin cups in baking trays and cook 325F. for 26.37 min.
Serve hot+buttered.
Yr. family and friends will thankyou and by kickoff time someone might consider Pat Tillman.
Altogether a win,win.
Thanks for not smoking.
Cheers, gavin
I love Challah! Bill used to make it all the time when he was a stay at home dad.
I dunno if I can bake this week, Doug! I love to bake, but we’re on a TIGHT budget, and I’m going to be out of town Mon and Tues, and we’re all dieting and…
CRAP!!
I do love challah, though! 🙂
[…] Doug wants a recipe. Well, he’s not going to get one. But, mmmm, regardless, because today’s post is brought to you by the letter M, which is the first letter of macaroni, for which you shouldn’t need a recipe–just add boiling water, wait, then drain. Add cheese if you so desire. Maybe top it off with some ketchup. Then, masticate heartily! But, that will be the extent of magirics today. […]
That is the most beautiful bread I have ever seen…or I am really really tired.
I’ll do this! I’ll do this!! Tomorrow…
It does look yummy.Not something I can make because of the egg allergies *pout* but I’m always up for finding substitutes. I’d love to see the bagel recipe!
Lyvvie, here’s the bagel recipe. No eggs (you could do a milk or cream wash rather than an egg wash).
CD: or both?
dcr: Lamest. Recipe. Ever. And besides, we’re talking about BAKED goods. Geez 😉
Tam: what I said last night.
Gavin: how do I find a Lebanese Blonde, and won’t she object to being distilled?
Who says you can’t bake macaroni? 😉
What is a dessert panini? I know what a panini is, but what makes it a dessert.
Papa’s rye bread WAS the best.
Dessert panini: you have to start with a bread that’s rich and a little on the sweet side (hence the challah). Add a sweet filling for the inside, smear with butter on the outside, grill, then sprinkle with powdered sugar.
For the filling, I used a combination of mascarpone cheese (any cream cheese would work), vanilla, and white chocolate chips. Put a layer of that on your bread, then a layer of raspberry preserves (seedless). This is a VERY rich dessert.
ur gonna have to wait til my mixin hand recovers.
I’m sorry, I don’t have time to bake, lately. I’m too busy walking dogs, feeding cats and trying to understand significant figures. Although Mrs. N threw together a cobbler the other night…
Can we have the recipe for the challah, though? Pretty please? It looks so goooood…
Instead of baking, I recommend buying a panettone and making french bread out of it. On Christmas, I make the batter with egg nog, eggs, cinnamon, vanilla and nutmeg, and make an apricot preserve syrup. Great with salty breakfast meats!
AaaaacK! Why is everyone assuming you need to actually bake something for this contest? Do you have a favorite recipe for baked goods? A cookie? A cake? Blog the recipe, do the link-back, and you’re good!
As for the challah recipe, I’ll post one tomorrow.
[…] Go on. you know you want to. Now tell us your favourite baking recipe and then post it back to Doug so you can get entered into his competition too. […]
I’ve got mine up, Doug! It’s an Apple Pie Upside-down cake!I thought of you when I came up with it. The apple pie cravings, and my love of upside down cake. It totally works. (I do a vegan version, this one is a la cow and chicken bits)
If I do a new recipe every day do I get entered in the competition more times? (Had to add “in the competition, or it would’ve been naughtybad)
It is hard to stop at just one entry, isn’t it? So unsatisfying.
Go for it. And that goes for the rest of you. Rules will be modified accordingly.
[…] Half-baked effort Published September 26th, 2007 Uncategorized  Doug is having a contest. But I can’t enter unless I blog something about baked goods. Well, I bake pretty much as well as I make fascinating small talk at noisy parties, which is to say, you have to be pretty much plastered to appreciate the effort. […]
OK Doug, I’m in.
You can find what you want here . Enjoy.
[…] A couple of recipes, one new, one old, in honour of Doug’s contest. […]
OK, I’m giving you a twofer.
Okay, I’ve posted.
Here’s my URL http://www.tamarasilerjones.com/blog/C1203046112/E20070927131928/index.html
{{hugg}}
Darn if I’m not hungry now! here you go:
http://www.jessicatudor.com/?p=129
[…] We have a winner! By Walnut Lyvvie wins the Challah baloo contest. This evening, I’ll check to see if I have your snail mail addie, and if not, I’ll drop you a line. […]