Cinnamon Raisin Challah

Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
Cinnamon Raisin Challah
Print Recipe
    Servings
    1 large loaf
    Servings
    1 large loaf
    Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
    Cinnamon Raisin Challah
    Print Recipe
      Servings
      1 large loaf
      Servings
      1 large loaf
      Ingredients
      Servings: large loaf
      Instructions
      1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
      2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
      3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
      4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
      5. Line a large baking tray with parchment.
      6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
      7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
      8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
      9. Remove from oven to a cooling rack and allow to cool prior to slicing.
      Recipe Notes

      For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

      This bread is wonderful toasted with a little apricot jam.

      It toasts quickly because of the sugar content.

      Toasted Bran Muffins

      Toasted Bran Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        30 minutes
        Toasted Bran Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: muffins
          Instructions
          1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
          2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
          3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
          4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
          5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
          6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
          Recipe Notes

          -it is highly recommended to weigh dry ingredients.

          -when scooping the batter, the muffin cups will be very full.

          -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

          Catalina Dressing


          Catalina Dressing
          Print Recipe
            Servings Prep Time
            1 cup 10 minutes
            Servings Prep Time
            1 cup 10 minutes
            Catalina Dressing
            Print Recipe
              Servings Prep Time
              1 cup 10 minutes
              Servings Prep Time
              1 cup 10 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Add all ingredients to a medium bowl and whisk until smooth. Allow to rest at room temperature for at least 1 hour to meld flavours. Move to fridge if not using shortly after. Will keep for 1 week refrigerated.
              Recipe Notes

              Yields:  1 generous cup

              Hearty Hamburger Soup


              Hearty Hamburger Soup
              Print Recipe
                Servings Prep Time
                10 people 15 minutes
                Cook Time
                2 1/4 hours
                Servings Prep Time
                10 people 15 minutes
                Cook Time
                2 1/4 hours
                Hearty Hamburger Soup
                Print Recipe
                  Servings Prep Time
                  10 people 15 minutes
                  Cook Time
                  2 1/4 hours
                  Servings Prep Time
                  10 people 15 minutes
                  Cook Time
                  2 1/4 hours
                  Ingredients
                  Servings: people
                  Instructions
                  1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
                  2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
                  Recipe Notes

                  I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

                  Multigrain Pumpernickel Rye Bread


                  Multigrain Pumpernickel Rye Bread
                  Print Recipe
                    Servings Prep Time
                    1 large loaf 30 minutes
                    Cook Time Passive Time
                    30 minutes 1 1/2-2 hours
                    Servings Prep Time
                    1 large loaf 30 minutes
                    Cook Time Passive Time
                    30 minutes 1 1/2-2 hours
                    Multigrain Pumpernickel Rye Bread
                    Print Recipe
                      Servings Prep Time
                      1 large loaf 30 minutes
                      Cook Time Passive Time
                      30 minutes 1 1/2-2 hours
                      Servings Prep Time
                      1 large loaf 30 minutes
                      Cook Time Passive Time
                      30 minutes 1 1/2-2 hours
                      Ingredients
                      Servings: large loaf
                      Instructions
                      1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
                      2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
                      3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
                      4. Preheat oven to 375℉
                      5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.