Pretty and Delicious...

I've become somewhat obsessed with making breads. Over the past several months I've made French Bread, Rolls, Rye Bread, White Bread, Milk and Honey White Bread, Challah and several others (including several whole wheat, 9 grain and white/wheat variations). The reason for my obsession? It's two fold: 1. Desserts have always been my strength, breads my weakness. I want to improve my weakness. 2. In my quest to create delicious bread I enrolled in a 4 day Bread Baking course at Le Cordon Bleu in PARIS!!!! Wahoo! Joe and I are headed there in June and I'm determined to be able to make, at the very least, passable bread before I have a culinary expert try to teach me how to make croissants, baguettes, etc...
So, I suppose it's really just a one fold mission not to completely humiliate myself with crappy bread!

I had a couple of people ask for recipes, so here is my latest:

ChallahThis bread is very easy to make and it has a unique taste (because it uses eggs). My personal preference with this bread is to eat it toasted...yum (a little butter and homemade raspberry jam don't hurt either). I found the recipe in 'The Taste of Home Baking Book'.

2 pkgs active dry yeast
1 c warm water
1/2 c vegetable oil
1/3 c sugar
1 tbsp salt
4 eggs
6-61/2 c flour

Topping:
1 egg
1 tsp cold water
1 tbsp sesame or poppy seeds, optional

1. In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15in rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.

4. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Enjoy!