This was the snow at about 10 am on Friday, April 16th. Many more inches to come.

That was the final total (pictures of
that coming soon). 20". In April. I am a very happy woman. I love snow, and knowing that it will be close to 80 degrees in just a few days, I savored every moment of my snow days.
Hubby worked Friday (the first day of the snow), and took my SUV to work, so the kids and I were stuck at home. We stayed busy...
The kids played with every toy they had, napped, ate lunch (and some dinner), and I baked. I made
challah and chocolate chip cookies...drool.
Since I always use a warm oven top as a place to rise my bread, I figured I'd actually
use the oven while the bread was rising, hence the cookies.
My all-time favorite book on baking, with a fantastic recipe for
challah. Williams
Sonoma, "Baking"

For those that don't know,
challah is a traditional Jewish bread, with a wonderful sweet flavor. It can be topped with poppy or sesame seeds, and is almost always braided (at the Jewish New Year, it comes in a round loaf to symbolize the circular nature of the New Year). The ingredients are basic: yeast, sugar, water, eggs, flour and butter:

I bake bread by hand. I refuse to ever own a bread machine. I love the process (as is a common thread in my life). (I will admit I LOVE my stand mixer though, and it has wonderful bread kneading abilities).
I always proof my yeast. Let me tell you, I never skip this step. I've learned that the hard way.
Yeast

Water at 100 degrees F

A little sugar sprinkled on the yeast, add the warm water and it looks like this.

Wait 5 minutes

The yeast should look like this: (if it doesn't, start over with new yeast)

Measure and add ingredients - and a good time to tell you how much I LOVE my kitchen scale. Measuring flour on a scale is really the
only way to do it. It's a million times easier than counting out 5 cups of flour. (I also use the scale for brown sugar, sugar, butter, and more).

Once the bread was ready for rising #1...

It was time to make the cookies:

Pretty sure chocolate chips are the BEST part of the cookie:

Tempting not to eat the dough

While the batches of cookies were baking, I took a quick peak at the bread - almost half way there!

Three dozen cookies made, time to finish up the bread:

The bread is put on a floured surface (see my pastry scraper? Another favorite/essential tool). I cut it into four pieces and roll each piece into a long strand. I then place all the strands together into a...

...braid!

It rises for another hour (or less), and then gets an egg wash. A quick trip to the oven, and...

And of course a sink full of dishes...but those would have to wait until Saturday.
