I spent many moons believing that Babka was a weekend-only kind of project – a delightful adventure only to be embarked upon if you had 57 hours to dedicate and no kids as far as the eye could see. Oops! Mea culpa. I started this spiral-y, messy, cracked-out cutie at 8:30 this morning, and by noon she was done. DONE, people! AND she came with a challah friend, because apparently you can use the same dough for both and just divide it in half. Crazy talk!
I have a soft spot for cornmeal. My Italian side loves it for polenta & pizza dough, while my Southern side demands sweet cornbread with lots of honey butter. This time, the latter won out & it was off to the Internet of Things to find inspiration.
Fun fact: Swiss chard is my favorite vegetable, aesthetically speaking. (The favorite tasting award is currently held by Brussels sprouts.) I’m not sure I captured the vibrancy of the sunset-colored stalks in my photo session, but they are unbelievably gorgeous. Paired with their dark and stormy leaves, chard is a dramatic little diva of a plant. (Yes, I am still talking about a vegetable. I’m officially a crunchy hippy weirdo, thank you very much).
