Monthly Archives: December 2012

Seahorse, a New Oceanfront Maine Cottage: Newagen Seaside Inn, Boothbay Harbor

6a00e54fa934fe8833017c34d1402b970b-320wiNew for 2013, Newagen Seaside Inn unveils Seahorse Cottage, perched on the edge of the sea and designed as an exclusive, romantic retreat for couples.

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An open, airy great room with cathedral ceilings, double sided gas fireplace and finely appointed furnishings lead through to a screen porch with sunset ocean views. A custom barn sliding door leads to your bedroom and bathroom.

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Seahorse’s beautifully appointed seascape-inspired bedroom with cathedral ceiling has unparalleled views of the Atlantic ocean from your private porch or even your pillow. Imagine the sound of surf, the spruce scent, the distant foghorn and Maine sunset as your backdrop.

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The luxurious bath is appointed with gorgeous claw foot soaking tub and walk-in shower with Kohler rain shower heads for ultimate relaxation.

We invite you to join us this summer for a visit or tour of the Seahorse cottage along with the many improvements to Newagen Seaside Inn. We’re excited about the updates, but even more so to welcome and be of service to you. Contact us at jason@newageninn.com or 1-800-654-5242.

Winter Photography Contest: Favorite Photos From Your Boothbay Harbor Vacation

We’re launching a new website in the New Year and what better way to show off Newagen than by using photos from your summer vacation. The Grand Prize Winner will receive a two-night stay at the Inn and honorable mentions will be loaded up with Newagen swag. Best of all, winners will have their photos featured on Newagen’s new website (with photographer credit of course).

Submit your entry to JHans@NewagenInn.com before February 1st, 2013 with your name and a short description of the image. Multiple entries are accepted.

December Recipe of the Month: Easy Holiday Challah Bread

6a00e54fa934fe8833017c349cde86970b-320wiA Newagen staff favorite is Easy Challah Bread from Artisinal Bread in Five Minutes a Day by Dr. Jeff Hertzberg and Zoe Francois. The book has become a personal bread bible because of the vast number of recipes in simple formats for the novice baker. It’s with great pleasure that we share this very easy, extremely tasty bread recipe that anyone can make. If you’ve never made bread, don’t worry about it, just follow the recipe and you’re sure to have a holiday hit for your recipe repertoire.

Ingredients:

 

1 3/4 cups lukewarm water

1 1/2 tablespoons granulated yeast (2 packets)

1 1/2 tablespoons salt

4 large eggs, lightly beaten

1/2 cup honey

1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet

7 cups unbleached all-purpose flour

Egg wash (1 egg beaten with 1 tablespoon of water)

Poppy seeds or sesame seeds for the top

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Steps:

1. Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

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4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.

5. On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

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6. Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.

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7. Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough).

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8. Twenty minutes before baking time, preheat the oven to 350-degrees F. If you’re not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.

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9. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.

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10. Allow to cool before slicing or eating. Bon Appetite!