I was talking with a friend of mine the other day who told me that at the new year he gets a compulsive urge to madly write in his journal about the past year, furiously scribbling pictures and words revisiting his yearly narrative. He followed it up by saying “weird, huh.” No way! I told him. That is an incredible way to look back, reflect where you’ve been and what you’ve learned, and find the exciting possibilities of where you’d like to go in the coming year.

I too get especially contemplative this time of year. It is a rare and wonderful opportunity for me to really look inward and get a clear picture of my personal road map. I follow my tracks remembering a moment where I laughed so hard I cried, or physically cringing remembering another moment. I’ve found that with the difficult situations I’ve been through, it helps me to learn from my mistakes as well as heal old wounds when I visualize a different outcome–the one that I would have liked to have happened.

This year, I’ve made a list of a few things I’d like to do and learn. First, I want to be more open–to possibilities, to myself, and to really listening to others, nature, and the heart (or gut); I want to better surround myself with those who are positive and supportive as well as cherish daily those who have been there for me through thick and thin; I want a fulfilling career–one that I am able give back to the community all that I have learned (and continue learning from!) which I am so grateful for ; and laugh more–to find the humor in more situations and to laugh at myself more. There is a time and a place to take things seriously, but it is truly an art to not take more than is necessary so seriously! I admire those who can turn what may be awkward, intense, or difficult situations into something else.

I was flipping through The Bread Bible to find one of my favorite bread recipes, when I came across one with the title of American Chocolate Bread. It was under a chapter that I hadn’t yet ventured into called, A Slice of Divinity: Celebration and Dessert Breads. Talk about reflection (see above;), I started wondering why I hadn’t been reading the recipes in that chapter. They are diverse, packed with history, about celebration (who doesn’t like a good party?), and unique. This particular chapter was like getting a concentrated world history lesson via bread. Yes, please! Historically, (according to the book), there is not any link to the new year, per say, and this recipe. However, in my mind the two will be inexorably linked forever. This may even become a new holiday ritual (I do love food rituals;). These not-too-sweet breads are perfect for breakfast or a midnight snack. They satisfy the senses on many levels: the slight crunch of the sparkling sugar on the crust, the warm smell of yeasted bread, the surprise gush of melted chocolate on your tongue and lips as you bite into the center, and the heft of the roll itself–let’s just say you are not eating air.

And speaking of rituals, Andrew ensured good luck for us both in the coming year by making a family favorite: black eyed peas. He made them without following a recipe but went along with his memory, intuition, and some already burgeoning good luck. They were fantastic. Happy new year!

American Chocolate Bread, via The Bread Bible by Beth Hensperger

For the sponge:
2 tablespoons (2 packages) active dry yeast
2 tablespoons sugar
1 cup warm water
1 1/2 cups unbleached all-purpose flour

Dough:
1 cup warm milk
5 tablespoons unsalted butter, melted
1 tablespoon salt
4-4 1/2 cups unbleached all-purpose flour
8 oz semisweet chocolate (nice chocolate like Scharffen-Berger or Ghirardelli)
3 tablespoons vanilla sugar (or just regular sugar works too)

1. In a large bowl using a whisk or in the bowl of your stand mixer with the paddle attachment, place the yeast, sugar, water, and 1 1/2 cups flour. Beat until smooth, about 3 minutes. Cover and let stand in a warm place until doubled in bulk, about 1 hour. This makes your sponge.

2. Stir down the sponge with a wooden spoon. Add 1 cup milk, 3 tablespoons butter, salt, and 1 cup flour. Beat hard until smooth, about 2 minutes. Add the flour 1/2 cup at a time, to form a soft dough.

3. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, adding 1 tablespoon of flour at a time as necessary until dough just loses its stickiness. It will be soft and springy.

4. Place the dough in a greased bowl. Turn once to coat top and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

5. Grease eight 4 1/2 by 2 1/2 inch loaf pans. (If you don’t have these, that’s fine, I just twisted mine into little rolls and baked them on my bread stone). Cut the chocolate into 1 oz portions. Gently deflate the dough. Turn the dough out on a lightly floured work surface and divide into 8 equal portions. Pat each portion out into a 7 by 4 inch rectangle about 3/4 to 1 inch thick. Place a piece of chocolate at short edge of each dough portion and roll the dough up jelly roll fashion. Pinch the edges to seal and completely enclose chocolate. Arrange either in the pans or if you are not using pans, just on the floured surface, and let rise until almost doubled, about 15 minutes.

6. Twenty minutes before baking, preheat the oven to 375 degrees F. Brush the loaves with the remaining 2 tablespoons of butter and sprinkle with about 1 teaspoon sugar to sparkle the crust. Place the pans in the oven and bake 20-30 minutes, or until a delicate brown. Transfer the loaves to a cooling rack for 20 minutes. Serve warm.

A happy, healthy, and adventurous new year to you all!