Frances's First Bread!

I have a favorite bread recipe that I will willingly whip up for any occasion.  I've made it a hundred times and it never gets old.  I decided that Frances's teachers each needed a loaf for Christmas/Hanukkah/Solstice/Diwali/insert-your-festival-of-light-here-because-I-don't-know-what-her-teachers-celebrate and that Frances was going to have her first bread making experience!  I could not have been happier.

We dusted our hands with flour...

...and started kneading.

My kid!  Smiling, making bread, and not watching TV!  Joy, joy, joy, joy down in my heart!

Pounding the bread was a big hit.  I will remember this activity the next time Frances seems to have some angst to work out.

After the dough rose, we divided it and rolled it into "snakes."

Then we braided it and repeated until we had four mini-loaves.

The next day, we baked it and delivered it to Frances's teachers.  

That's the bread wrapped up in parchment paper.  (Oh, and that's the belly at 32 weeks-ish.)

Big Success!  Frances has even asked to make bread again.  I like to tease Mark that Frances may end up being an artisanal baker; he's holding out for surgeon.  We shall see.

I've been asked for the recipe.  Here it is, with thanks to Paula Lee:

Egg Braid Bread

1/2 cup warm water

2 packages dry yeast

1 3/4 cup warm milk

2 T. sugar

1 T. salt

3 T. softened butter

3 eggs

6-7 cups flour

(I like to throw in a couple tablespoons of finely minced fresh sage or rosemary; it brightens up the flavor.)

Measure warm water into a large warm bowl.  Sprinkle in yeast; stir until dissolved.  Add warm milk, sugar, salt, butter, 3 egg yolks and 2 egg whites.  (Reserve remaining egg white for brushing loaves.)  Add 2 cups flour (and herbs, if using).  Beat with rotary beater until smooth.  Add 1 cup flour.  Beat vigorously with a wooden spoon until smooth.  Add enough additional flour to make a smooth dough.  Turn out onto a lightly floured surface and knead until smooth, about 10 minutes.  Cover lightly with a damp dish towel and let rest 20 minutes.

Divide dough in half.  Divide each half into thirds.  Roll each third into a rope.  On a greased baking sheet, braid 3 of the ropes together.  Pinch ends to seal and tuck under braid.  Repeat with remaining 3 ropes.  Brush dough with oil.  Cover with plastic wrap.  Refrigerate 2-24 hours.

When ready to bake, brush with beaten egg white.  Let stand 10 minutes at room temperature.  Puncture any gas bubbles.  Bake at 375 degrees for 30 minutes.  Turn out on a wire rack and brush with butter.