Sunday, April 24, 2011


happy easter!!

we have had the most splendid day with G's brother and girlfriend in town. the weather in austin has been so perfect. we churched it up, had a delicious lunch with friends and spent the afternoon at barton springs, ending the evening with time on the porch and meaningful conversation. i think this weekend will (hopefully) carry me through my last two weeks of graduate school, especially those pesky comprehensive exams i need to pass on wednesday. eek!

good news. monica and i both made easter bread, thus the continuation of our 30 day challenge with the busy single lady. she took the traditional approach with white flour and the braided circular pattern while i made a completely whole wheat flour bread. you'll notice that you see a picture of her braid here...

and mine at the top of the post is not quite the same. here's a helpful hint from me to you : don't let your bread rise the second time for too long or it will turn into a blob. got too busy this morning! but it tastes delicious with a little blood orange honey butter and now you can learn from my mistake. try it for your next gathering. adapted from this recipe. p.s. top photo courtesy of my sweet ace brother in law, micah, who is trying to talk me into getting an s95. she takes a pretty picture! but i'm probably getting a friend's rebel xs soon. either would be a major upgrade for me. excited about better photos!

whole wheat refrigerator rolls
makes 24 rolls or two braided loaves

2 packages of yeast
1 cup warm (110) water
1/2 cup sugar
1/2 cup olive oil
1 tsp salt
4 tsp baking powder
1/4 tsp baking soda
2 cups buttermilk (remember this can be created with milk, lemon juice and five minutes!)
6 cups whole wheat flour (plus some white for dusting, rolling out)

- mix the yeast with the warm water and allow to sit for five minutes or until foamy.
- mix in the sugar, olive oil, salt and baking powder.
- combine the baking soda and buttermilk then add to the yeast mixture.
- mix in the six cups of flour well. cover and let sit in the refrigerator over night.
- pour dough onto a floured surface, roll out as desired to create a braided ring, clover leaf rolls, cinnamon rolls - whatever you like!! do butter muffin tins if making clover leaf rolls.
- let rise again for 30 minutes or until doubled in size with covered cloth and bake at 350 for 8-10 minutes for small rolls and 15-20 for a whole loaf. keep an eye on it! whole wheat flour is tricky!

blood orange honey butter

2 sticks butter, room temperature
2 squeezed oranges, reduced for five minutes in a saucepan
2 tbs honey

- whisk together room temperature butter, orange reduction and honey together. place in desired container and refrigerate! great on rolls, waffles, pancakes, or just about whatever you like.

1 comment:

  1. These sound delicious! Can't wait to try them!

    Also good luck on your exams this week!