This picture is a lot more exciting that it might look. This week was a big milestone in my PhD project, as I started my field project. I've been working on developing a new antimicrobial concrete coating and finally finished some samples to place in a manhole. Yay! It's something that's been stressing me out since May, and it feels really good to get things rolling.
We had a night on the town last night (Barnes and Noble and the Pearl Street Whole Foods). I should probably never be unattended in a bookstore, as I get way too excited about many things and disturb other patrons. Like illustrated books covering all of science. And crayons (not sure why they had crayons). And bookends.
Village Baker's Holiday Cranberry-Orange Bread
from A Passion for Baking
- 1/3 cup warm water
- 5 tsp rapid-rise yeast
- 4 to 5 cups flour
- 3/4 cups warm milk
- 3/4 cup butter, melted
- 1 egg
- 3 egg yolks
- 1 tsp salt
- 1 1/3 tsp sugar
- 1 tsp vanilla
- 1/2 tsp orange oil (I used zest)
- 1 1/2 cups coarsely chopped fresh or frozen cranberries (I used dried)
- 3/4 cups minced chocolate chips
- Dissolve yeast in water and let stand 2 minutes to dissolve. Add 1 cup flour and milk, butter, eggs, salt, sugar, vanilla, and orange zest. Add 3 cups of flour and knead, adding more flour as needed, for 10 minutes.
- Form dough into a ball, oil, and let sit covered in bowl or on counter for 30 minutes to an hour until doubled.
- Grease a 9-inch springform pan, and place it on a baking sheet.
- Gently deflate dough and press into a rectangle. Dump cranberries and chocolate on top and fold into the dough. Let the dough rest 15 minutes and then shape into 12 balls. Arrange the balls in the pan. If you like lovely browning, brush with a whisked egg. Cover with plastic wrap and proof 45-60 minutes.
- Prehead oven to 350F. Bake bread until browned, 40-50 minutes. Cool.