I don't believe I've ever cooked so much for a holiday as this Easter but it was worth it! And, after all the 'talk' about making homemade bread and cheese, I thought I better get crackin' and post some photos of the results.
So, here they are...just two photos but I was thrilled with the results. The babka was a snap to make thanks to a recipe from the Artisan Bread In Five Minutes A Day book. The cheese, however, was not something for anyone who wants a simple process and quick results.
Unlike older family recipes, this babka required absolutely no kneading. You can make the dough and store it in the fridge for up to 5 days prior to baking. I would not go longer than 4 days but the dough has to be cold when you're ready to start baking. I also cut the recipe in half...a full recipe calls for 16 (yes, 16!) egg yolks.
The cheese recipe produced enough cheese for a flower pot mold and then some. This is a mini cheese I made with the excess and decorated with a Russian cross from my mom. She was thrilled to get it. And this cheese, spread on babka, is out of this world.
Hope you all had a great holiday and weekend, whether you celebrated or not. Spring is here and it's time for new beginnings. For me, I'm so tired, I'd like to hibernate for about a week or maybe sit around and enjoy the leftovers!