It has been a super busy time at our home, this week. Let me put it this way, we are cleaning and cleaning some more! It feels good, but it has left our home feeling like a twister went through. Phillip, our son, will be continuing his education on line. Therefore a desk has been created for him in the guest room.
We have our hands in painting and a vast number of past due projects.
The time at home has been good. I’m never bored, there is always something to be done. My husband, Ervin, and I are working together to accomplish many goals. Believe it or not, I am a homebody, so this time doesn’t disturb me too much. I miss seeing friends and family. Hugs, which are a serious part of my life, have been replaced with phone calls, emails and texts.
This weekend will be Palm Sunday. I took a few minutes to sit down and study what types of food would have been present in Jerusalem during this ‘moveable feast’. The feast was ‘moveable’ because the date varies by 35 days, it also depends upon the phase of the moon and the days before and after Easter.
As Christ rode into Jerusalem the people spread native palm branches for him to walk upon. The palm branch was a symbol of blessings, of joy and prosperity.
In other countries various types of branches are used depending upon the region.
They may have also been boxwoods, olive branches, willow or yew. Here in the Ozarks I think we would have laid down a walkway of cedar or pine. Oh my, that sounds a bit prickly!
What would the people have eaten? Well, it was a much more frugal diet than what Americans consume today. I’ll just grab a few for examples. The use of olive oil was abundant, it was a symbol of strength and health. Bread would have been broken, but never cut. Only wealthy individuals had much meat. Deer and gazelles were considered kingly dishes. Pork and rabbit were never eaten. Chickens were not in the region, during this time period.
Fish and bread would have been a very common meal. There were lots of walnuts, almonds and pistachios. Fruit was abundant with melons, figs, pomegranates, blackberries, and dates. The people used spices very heavily in their cooking. Salt of course was the main enhancer followed by mustard, capers, cumin, saffron, coriander, mint, dill, garlic, rosemary, onion and shallots. The use of pepper and cinnamon were very scarce because they were very expensive, coming from the Far East.
Grains and vegetables were present. Their version of corn was actually a form of a grain. Beans and lentils, cucumbers and onions were very prominent. Of course we must not forget the ‘olive’ and grapes. Most drank wine as the water was of poor quality. And…don’t forget the locusts, oh yeah, they were eaten in a variety of different was.
I chose to share the breaded Egg Bread because it is truly ‘pulled’ instead of being cut when served. So, I’m thinking this coming Palm Sunday I’ll be serving fish, bread, perhaps a quinoa and vegetable marinade and a couple of other dishes. This plan of attack should provide a great deal of change, at our table.
My purpose today was to provide you with ‘ideas’ for teaching at home. To add a bit of interest to the Palm Sunday meal and conversation.
As breads go, this recipe is pretty easy and I would rate it around a 5 or 6, on the scale of difficulty, with the most difficult being 10. Actually on a quick note, the breads back then would not have eggs. The consumption of ‘eggs’ had not occurred, at that time.
Stay focused, count your blessings, and rejoice in each day that we have been given. Consider the needs of the mature neighbors and family members. Help out anywhere that you can. This is the beginning of a new start, one that will never be forgotten in our lives. Simply yours, The Covered Dish. www.thecovereddish.com
Braided Egg Bread
2 packages (1/4 oz. each) active dry yeast, (2 1/4 teaspoons)
1/2 cup warm water, (105-115 degrees)
1 1/2 cups warm milk, (1-5-115 degrees)
1/4 cup granulated sugar
1 tablespoon of sugar
3 eggs, beaten
1/4 cup butter, room temperature
7 1/2 cups bread flour, divided
1 egg yolk
2 tablespoons water
Sesame seeds, if desired
In the 1/2 cup of warm water dissolve the yeast. Allow the yeast to ‘work’ a little, if desired. This means allow it to bubble. Bring in the warm milk, sugar, salt, eggs, butter and 3 1/2 cups of flour. By hand or in the kitchen aid, (with a dough hook) work the dough together. Now add the remaining flour and work it into a soft dough form. Flour the kneading board, if making by hand and knead until the bread is smooth and elastic. By hand this will take around 5-10 minutes. In a kitchen aid the dough begins to work into a knot and edge up the hook, this is a sign kneading is done. (This is often very fast.)
Place dough in a greased bowl and turn over once to coat. Place a tea towel over the dough and allow to double, this could take 1-2 hours. With your fist punch down the mixture, knead the dough lightly and allow the dough to sit for about 30 minutes, doubling.
Divide the dough into 6 pieces. Each portion should be rolled into a 14 inch long rope. Take 3 ropes and place them on a parchment covered baking sheet. At the top literally squeeze the 3 pieces of dough together and then begin braiding the dough. Pinch bottom ends and turn under. Cover dough again and allow to rise until double, about an hour. Mix egg yolk and water, brushing over the top, sprinkling on sesame seeds if desired. Repeat process with remaining 3 ropes of dough.
Bake at 375 degrees for 30-35 minutes. Test bread for doneness and remove at around 185 degrees. Temperature will rise about 4-5 more degrees after removing from the oven.
Europeans will never rush a bread rise. I however have tasted speedier methods and compared the taste to an all –natural rise. A taste difference is not detected.
To speed things along-preheat oven to 180 or 200 degrees. Turn off heat and set bread inside to rise. This method should cut the rise time in half. Some also like to add a pan of boiling water inside the oven for moisture. There are plenty of other methods to speed up the rise, in bread baking. This method has been most effective for me.
Serve on a bread board in the center of the table. There is also a way to blow eggs, and place them into the braid prior to baking. After baking you would remove the blown egg and replace it with a colored boiled egg.
