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.
  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.