Advent Sweet Sabbath and Baking

"We are tempted to view seasons of dormancy as failure, but the Sabbath invites us to resist that temptation and see fallow seasons as an opportunity to trust and grow in one's capacity to wait." 

~Eryn Lynum, "The Nature of Rest"

Growing in one's capacity to wait. Isn't that one of the goals of Advent? Cancer certainly thrust a season of dormancy upon me. As I regain my strength, I don't want to lose that opportunity to trust in the Lord and in His perfect timing.

Yeast bread is another reminder of waiting and trusting, as the yeast works its magic bubbles in the dough. This cheery sweet bread from our favorite baker, Beatrice Ojakangas encourages me to be patient and watch for the delicious things God is doing in our lives.

Cherry-Nut Christmas Wreath

from The Great Holiday Baking Book

2 packages (5 1/2 tsp) active dry yeast

3 cups all-purpose flour

3 Tbsp sugar

3/4 tsp salt

1/2 tsp freshly ground cardamom

1/2 cup hot water

1/4 cup (1/2 stick) unsalted butter, melted and cooled

2 large eggs, lightly beaten

Cherry-Nut Filling

3/4 chopped walnuts, pecans, filberts, or almonds

1/2 cup chopped candied cherries

1/4 (1/2 stick) unsalted butter, at room temperature

2 Tbsp packed brown sugar

1/2 tsp almond extract

Combine the yeast, flour, sugar, salt, and cardamom in the work bowl of a food processor; mix until blended. Or combine in a mixing bowl and make a well in the center. In a small bowl, mix together the water and butter. Pour the water-butter mixture and the eggs into the flour. Process or mix until the dough is smooth and satiny. If using the food processor, process until the dough turns around the bowl about 25 times. If necessary, add additional water a tablespoon at a time until the dough has a soft, satiny, springy texture. If the dough seems to be too soft, add flour 1 tablespoon at a time, processing between each addition until the dough is no longer sticky. If mixing by hand, turn the dough out onto a floured surface and knead until the dough is smooth and satiny, then return to the bowl, cover and let rise until doubled, about 1 hour. If you have used the food processor, cover the bowl of the food processor and let the dough rise until doubled, about 1 hour.

In a mixing bowl, combine the filling ingredients. Turn the dough out onto a lightly oiled surface. Roll the dough into a 24x9 inch rectangle with a lightly floured rolling pin. Soread with the filling. Roll up starting from a long side in a 24-inch roll and pinch the seam to seal. Carefully cut the roll in half lengthwise using a sharp knife. Turn each half cut side up. Pick up each half of the dough and carefully lift one side over the other, twisting them into a rope, keeping the smooth side down and the exposed filling side up. Place on a lightly grease or parchment-covered cookie sheet and shape into a wreath or circle, pinching the ends together. Let the wreath stand in a wrm place, covered, until puffy, 20 to 30 minutes. Preheat the oven to 375 degrees F. Bake for 20 to 25 minutes, until brown. Serve warm.