So, in my non-writing life, I love to cook and bake. And I love to eat what I cook and bake. So much so, that I should be on that show My 600 pound life. Luckily, I’m not because, you know…exercise!
When I was dreaming about my current series WILL COOK FOR LOVE, I knew I wanted to incorporate some of the cooking and baking knowledge I’ve gleaned over the years into the books, so each book has specific recipes targeted for that story. In COOKING WITH KANDY, I added some baked goods and even made a recipe card for reader swag for Grandma Sophie’s Banana Walnut muffins. For my October 3 release, A SHOT AT LOVE, there’s a scene in the book concerning french toast, so I made another recipe card for swag for that. To make sure the recipes hold up for the reader, I made a batch of Challah french toast this past weekend to ensure it did.
On Thursday, I made the bread. These are pictures I took to document the bread baking cycle. Start with the dough, cover it and let it rise for three hours until it doubles:
Then, divide the dough in half, slice into 6 ropes and braid it to make 2 loaves. Let it sit for another hour.
Cover with an egg wash, and bake:
Now I had my bread for the french toast, but I had to let it get a little stale. 2-3 day old fresh bread gone stale is best for french toast. Sunday morning I made the actual breakfast.
I took pictures and made a new swag recipe card that I’ll be giving out at RWA this year when I do the Kensington Book Signing.
For those of you not going to RWA, here’s the recipe:
Ingredients to make the Challah
- 1 1/8 cups lukewarm water
- 1 Tbs dry yeast
- 1 tsp sugar
- 4 1/2 cups all-purpose flour
- 2 eggs, beaten, plus 1 whole egg for glazing
- 1/2 Tbs salt
- 1/4 cup sugar
- 1/4 cup vegetable oil
- Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and let set for 10 min., until it’s frothy and bubbly.
- In a large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, cup at a time, and just enough to make a soft dough that holds together, mixing well. Turn out onto a bread board and knead for about 10 minutes, until it is smooth and elastic, adding flour if the dough is too sticky.
- Pour a little oil in the bowl and turn the dough around the bowl, so that it is greased all over.
- Cover the bowl with plastic wrap and put it in a warm place to rise for 3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into 2 pieces to make 2 loaves. Divide each into 3 long strips to make 2 bread braids.
- Braid challah into desired shape and place on a baking sheet lined with parchment paper. Allow them to rise for 1 hour, or until doubled in size.
- Brush the tops with the beaten egg.
- Bake in a preheated 350F oven for 25-30 minutes or until the loaves are golden-brown. They are done if they sound like a hollow drum when you tap the bottoms.
To make the French toast:
2 eggs, beaten
1/2 cup whole milk
1 teaspoon vanilla
1/2 teaspoon each: cinnamon, nutmeg, apple pie spice
3 tablespoon brown sugar
butter, syrup, confectioner’s sugar to taste
Directions: You need a griddle for this or a cast iron frying pan
Heat griddle to medium heat, grease top.
Beat the eggs, add the milk and vanilla. Mix well. Add the cinnamon, nutmeg, apple pie spice and brown sugar.
Mix very well. Cut the Challah into 2-inch widths. Dip each piece in the above mix to completely coat- do not saturate!
Place each piece on the griddle and cook on each side 1-2 minutes, until each side is golden brown. Serve hot and add your own butter, maple syrup , and confectioner’s sugar to taste.
Book One in the WILL COOK FOR LOVE SERIES is out now. COOKING WITH KANDY:
Sugar and spice and everything sexy make the perfect recipe for romance in this brand-new series by Peggy Jaeger. Look for exclusive recipes in each book!
Kandy Laine built her wildly popular food empire the old-fashioned way—starting with the basic ingredients of her grandmother’s recipes and flavoring it all with her particular brand of sweet spice. From her cookbooks to her hit TV show, Kandy is a kitchen queen—and suddenly someone is determined to poison her cup. With odd accidents and threatening messages piling up, strong-willed Kandy can’t protest when her team hires someone to keep her safe—but she can’t deny that the man for the job looks delicious. . .
Josh Keane is a private investigator, not a bodyguard. But with one eyeful of Kandy’s ebony curls and dimpled smile, he’s signing on to uncover who’s cooking up trouble for the gorgeous chef. As the attraction between them starts to simmer, it’s not easy to keep his mind on the job, but when the strange distractions turn to true danger, he’ll stop at nothing to keep Kandy safe—and show her that a future together is on the menu. . .
My 3 favorite things: cooking, baking, writing. Oh, and eating. I need to include that, too, so 4!
When I’m not doing any of the above 4, you can find me here: