My good friend Renee (who I’m blogging with over at Whatever is Lovely Ministries) insists that not everyone knows how to do Sabbath. This is not a post about the theology behind observing Sabbath as a modern Christian. This is merely logistics. Because Sabbath prep is mostly about the food.
As soon as I finish my coffee and move from this couch, I will begin kneading large batches of bread dough. I’m attempting to go gluten free, but on Sabbath even I eat some bread (for now). My Savior is the Bread of Life, after all; and I’m toying with the idea that even GMO and hybridized wheat can be sanctified by prayer (since wheat is clearly approved by the Word of God). Or maybe I’m just a helpless carb addict who’d rather suffer bread bloat than go without. You decide which explanation sounds holier.
Tonight’s plan for dinner is Calzones. Turkey sausage or grilled chicken, but I haven’t gotten that far in the planning, yet. The dough is what’s most important.
I begin by adding 4 teaspoons of yeast to
3 1/2 cups of warm water.
This recipe makes four loves of bread, and I’ll be using the same basic recipe throughout the day (adding 6 eggs and a little more sugar when it’s time to make the challah).
To that, I add 1/2 cup of sugar.
The oil matches my mood. For the calzones I’ll use melted butter and a dash of olive oil (indicating a very good mood). Oftentimes I stick with 1/2 cup of vegetable oil, it’s the easiest and cheapest way.
A dash of salt.
About eight cups of flour–more or less depending on egg usage, flour type, and humidity (just keeping stirring flour in slowly ’til the stickiness is halfway between barely bothersome and truly annoying). You’ll add more flour when kneading gently an hour later, so just be sure it’s mixed very thoroughly for now (you can leave it in the bowl to rise).
For the calzones, I’ll also add a cup of Parmesan cheese and heaping tablespoons of dried parsley, oregano, basil and a teaspoon of garlic powder. If I were headed toward cinnamon rolls, I’d sprinkle in a little cinnamon and a dash more sugar (and I’d add a couple eggs and a teaspoon of vanilla before the flour).
After rising for an hour, the dough is ready to be kneaded and prepped for use: placed in bread pans (rise for one hour and bake @ 350 degrees), rolled out for pizzas and calzones (bake @ 400 degrees), rolled out for cinnamon rolls (rise for 20 minutes and bake @ 375 degrees), formed into balls for dinner rolls (rise for an hour and bake @ 350 degrees), or braided for challah (rise for 30-45 minutes and bake @ 350 degrees).
It’s an amazing thing.
But an amazing Shabbat dinner and a beautiful challah will not fill tummies comes Saturday. For this, I bake extra loves of bread and prep veggies and dip for snacking. I also throw a soup (or the makings of a soup) into the crock pot and pull it out to cook on Saturday morning.
Breakfast, though, that’s our favorite:
Cook one pound of turkey sausage with a tablespoon of butter, a drizzle of maple syrup, a dash of garlic powder and a tablespoon of dried sage. Pour the sausage into a greased 9 by 13 baking pan.
Then whisk a dozen eggs with a 1/2 cup of brown rice flour and a splash of almond milk. Pour the eggs over the sausage. Top the mixture with grated cheese (optional).
Cover the dish and place it in the refrigerator where it remains ready to bake in the morning! Bake at 350 degrees for about 30 minutes (until a knife inserted in the center comes out clean).
Enjoy! And Shabbat Shalom!