The Most Fantastic Raisin Bread Ever

The little one is sick.  It garnered a trip to the ER last night, on what one nurse described as the craziest night she's ever had at the Children's Hospital. But with some steroids and lots of rest she and I are both feeling better.

Today, however, was a day for snuggles and gratitude.  So I sifted through some photos and pulled together this little photo essay.  We spent a chilly Saturday in the kitchen and with some old magazines.  Thanks to Julie and this interview I had a strong desire for raisin bread.  A very strong desire. 

Thank-you Gourmet for the most fantastic raisin bread ever.  Seriously, all raisin bread should include cardamom, whether it is Finnish or not. Anyone know what makes it Finnish?  It just seemed like a challah with raisins and cardamom. And who cares?  Just get in the kitchen, get messy, and bake some.

Too Lazy to Cook

It isn't too hot. There is no family crisis. And we aren't being pulled in ten million directions.

Nope. It's just a week filled with dogs using beds and carpets as bathrooms, teething babies, whining and sniveling Monsters, taking care of the neighbours' incredible barfing cat, and a miserable time at work. So no, I don't feel like cooking.

Last night we went out. Yeah, that was a mistake. The girls are normally great in a restaurant, but last night they were not. So rather than resort to true laziness and simply boiling water for pasta I pulled out some leftover bread from Aviv. A quick survey of the counter and fridge revealed the rest of the ingredients for dinner: tomatoes, peaches, and some mallow and green onions from last week's CSA delivery.

Yup, when you are too lazy to cook you can still have a damn tasty meal. Just 10 minutes of chopping and a quick drizzle of oil and vinegar and you've got panzanella. For us non-italians, that means bread salad.

This is a technique more so than a recipe. I've never made this without tomatoes, but the rest of it depends on what herbs and other veggies I have around. Sometimes cucumber and red onions. Sometimes coriander and roast peppers. And today, peaches, mallow, and green onions.

Basic Panzanella

serves 1-4, or more

1/2 to 1 loaf of day old crusty bread

1 pint cherry tomatoes or two to three tomatoes, chopped

peaches, cucumbers, onions, peppers, or veg of choice - a couple of chopped handfuls

1-2 cloves garlic, finely chopped

2-3 tablespoons of fresh herbs - basil, mint, oregano, mallow

olive oil

balsamic vinegar

1. Tear or cut your bread into rough 1 inch pieces.

2. Place bread in a bowl, add tomatoes and remaining ingredients of choice. Add garlic and herbs.

3. Drizzle generously with olive oil and vinegar. Season generously and eat.

Oh, and in case you thought that even this dinner was immune to the daily frustrations of life these days this was half of dinner, before we even started. I was coming inside after taking a few pictures and the dog jumped up, knocking the bowl from my hand. Sigh.

Comfort Food - Bread

Start 'em young, that's what I say.

My bread-making skills (if they can be called that) began in my teens.  Simply out of experimentation I tried a few loaves.  I think my mom was still happier buying the grocery store brands.  But in my last year of university I took a job at an organic vegetation cafe and bakery.  A family run business, I did no more than serve food and maybe marinate some tofu, while the mom, dad, and son did all the cooking and baking.  Then the son wanted to go on vacation.  Despite having to start work by 5 am I was stoked to get in the kitchen and play with the starters.  It took a few weeks, but soon enough there was no difference between my bread and the experts.

But in the 13 years that have passed I've only randomly made bread.  Instead, I will spend some time and not an insignificant amount of money on finding local bakeries and good bread.  And good bread products.  I could live on bread alone, provided I had some sweet butter, jam, and a croissant or two thrown in.  The Monster is the same way.  For a few months there she quite literally survived on bread and fruit.  Yes, Atkins is a four letter word in this house.

With winter hanging on for dear life I decided I needed to make some bread.  The ritual of kneading and the smell of yeast are a comfort on a bright and cold afternoon.  The buns and loaves are a welcome addition to the dinners of stew and soups that keep our bellies full and warm.

As expected, The Monster was happy to join me in the kitchen.  Dumping flour, stirring the wet ingredients, and cracking an egg are always eagerly approached.  What I underestimated was how much she would enjoy kneading.  She dove right in and attacked the dough.  Surprisingly, she was pretty good.  Despite her constant attempts to shake her bum to Coldplay and Paul Simon, she doesn't quite have rhythm yet.  But she did have a good grasp of the rhythm of kneading.  I would fold and turn, she would knead.  We had our pass back and forth going strong.  

Sadly, she wouldn't eat the buns when they were cooked.  Next time I'll play music while we knead.

Christmas Morning

Certain traditions cannot be shelved in the name of vacation. Sadly, we didn't chop down a tree this year. Hands down, tree chopping is my favourite part of the year. Coming in a very close second is the Christmas Tree Bun.

Originating in Hubby's family (thanks Susan) the Christmas Tree Bun is a sweet bread dough, formed into this cute tree. Drizzled with icing and rainbow sprinkles it serves as a carrier for the all important honey butter. Mimosas, sausage, and bacon on the side.

On the now rare occasions where the A clan gets together for Christmas morning, er... noon hour, we have to sit through the gift-opening to get to the Tree Bun. After the kids have torn through their gifts and we adults opened our present from Susan we have to wait for Susan to finish opening all the presents her friends and family send her. We aren't very patient with her, to be honest, as she stops her opening to chat and watch the kids. Yes, they are cute and the excitement is contagious, but we need her to finish in order to eat. And eat is what we want to do.

When Hubby and I spent our first Christmas alone in the new city - five years ago! - the only thing he asked for was Christmas Tree Bun. We sat in our dining room, devouring bread with honey butter and downing mimosas. I think people got a few tipsy phone calls that morning. Ah, the days before kids. The tradition carries on, minus all the champagne.

I would share the recipe, but I don't think I am allowed - until my daughters are married off and then, only to their partners. But pick your favourite soft or sweet bread recipe and form it into buns to rise. Bake together and enjoy.

This year we are off to Mexico for two weeks, with my family. While I can make no promises regarding rainbow sprinkles I do intend to bake on Christmas morning, 30 degree C weather be damned!

Have a Merry Christmas to all who celebrate. We'll see you in a few weeks.