Blogging over time /-/ Mini challah on the grill





I am popped. Really like down dog dead….



I haven’t even been bothered to set up photo shots for the two custom cakes I made this weekend. Did I mention before I do that as a side job? Well if didn’t then now you know. I might post the simple shots of the cakes I made for my bother in law (by request of my sister) and the girly party cake via instagram or twitter. Either way I need a bit of R&R before my first catering party job (Yes, it is only for sister’s baby shower but none the less it is a party: and I making lots of things)



Oh ye when I am tired I am melodramatic. Anyway I have a burning question for all you blog owners out there.


One thing that gets me is that does everyone on the food blogger network feel they are put down about how much effort they put into a post?



Some may say:

“What is so hard to set up a simple photo box and snap a couple of pictures right?”

“Write 400 words of musing before posting recipe right?”




Well I think as a blogger I have the perfectionism bug. I do not do things by halves, so it is either all of nothing. This blog is my all plus 10%. I am not the best photographer nor am I a great writer, so I really put a lot of effort to bring you each post. Yes I love all you that read this. I am grateful for all those who comment and deal with my ramble. Also I do not take pictures of everything I make each week; only stuff that is worth it. I am sure I am not alone. If I was to stop and take picture of everything I think I would have aback of photo post of at least 10.




Yep I bake a lot. Sue me.

I remembering reading a few weeks ago about an article that described the face work of food bloggers and the number of hours placed into it (sociology research of the best kind). They found that a blog was not just a means of income and recreation. For some it was form of identity work. The theme or layout was their make-up, the photos and recipes described their personality and indirectly shaped their philosophical beliefs.

Now isn’t that a wakeup call that they spend 10+ hours doing “blog work”?




Sometimes the best recipes are one that come by accident. While browsing the Internet I discovered Food52’s recipe for challah. What makes this one different is that you cook it in the BBQ on stones and it is baked in a skillet! Yep, I just had to try this. Jewish bread and grilling both won my baking heart. I have wanted to make a loaf of this for ages (because once it is stale make THE BEST French toast) and my family has been craving plain bread. It is nice to blame someone else for a change?

I am not best braider, so for all the Jewish folks out there; I am really sorry! I still love this bread. The tight crumb delivers an eggy richness in every bite; Really what can be better to restore stability to my popped out soul? I chose to do a round one but the long braid is acceptable too. I made half of this recipe and divided among the two 15cm skillets I have. Golden brown crust and a soft rich insides; bread does not get better than this.




Challah on the Grill

From food52


For the challah dough

10g active dry yeast
120ml warm water
30g honey
6g salt
2 egg yolks lightly beaten

1 egg lightly beaten
60ml olive oil
450g bread flour flour



For the egg wash and topping

1 egg yolk stirred with a bit of water

2 to 3 tablespoons poppy seeds



Sprinkle the yeast over the warm water in a large bowl and allow it to dissolve. Mix in the honey, salt, eggs, and olive oil.

Tip you flour in to you bowl and knead until it forms a rough ball

Knead the dough, I added about 50g of extra flour during this process. When the dough is smooth and elastic, place it in an oiled bowl, cover it with a towel, and set it aside to rise in a warm place

Dust a heavy cast iron pan with cornmeal, place the dough in the pan, and allow it to rise again until doubled (about 25 minutes). Preheat the barbecue on high with two side-by-side fire bricks on the grill.

After the final rise, brush the top of the loaf generously with egg wash and sprinkle it with poppy seeds.

Place your pan son top of the preheated fire bricks in the barbecue, and close the lid. Set the heat to “medium” and bake for 15-20 minutes (tested it with temperature method).

Remove the pan from the barbecue and let cool completely before slicing.

6 comments:

  1. This is the cutest challah ever, love the mini size!

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    1. Thanks laura. I am glad my poor braiding skills did not offend. I love minis, just enough for two or one hungry girl!

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  2. How did you braid the sticky dough? Mine came out looking more blob-like. Maybe I needed to add more flour?

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    1. I would try flour but I often oil my hands well.A lso dough that is chillied is easier to work with; place it in the fridge for 30 minutes . I hope this helps!

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  3. Belinda, thus struck home with me... I actually read your post at just the right time, after staying up all night to put up a new post. Uni is starting again, so I'm imagining the amount of time I have for the blog is going to decrease significantly. Sometimes I wonder if it's worth it, but then I remember why I do it in the first place—because I love to! As a relatively new blogger (barely half a year) to the scene, it's easy to become overwhelmed but I feel like there's a very supportive network. I for one adore your posts and fully recognise how much effort has gone into every recipe and photo! It's all beautiful and appreciated, so don't doubt it for a second.
    I love this one in particular, because I saw it on food52 and bookmarked it instantly...yet haven't gotten around to making it. Thanks for the inspiration; yours is flawless!

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    1. I am so stoke it spoke to you! I am always thinking i am not good enough but I am sure one day I might get the confidence from my food blog. I hope you go well at uni too!
      Thank you for in-depth comment Irina!

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