On May 15, 9:46 am, "Woolstitcher" > wrote:
> "jmcquown" > wrote in message
>
> ...
>
>
>
> > Melba's Jammin' wrote:
> >> In article >,
> >> "jmcquown" > wrote:
>
> >>> Melba's Jammin' wrote:
> >>>> In article >,
> >>>> "jmcquown" > wrote:
>
> >>>>> Punch down and knead again briefly. Return to bowl; cover and let
> >>>>> rise 1 to 1-1/2 hours. Punch down again. Cut off 1/4 of the
> >>>>> dough; set aside. Divide remaining dough into thirds and form into
> >>>>> long (18 inch) ropes of dough. Braid dough, pressing ends to
> >>>>> seal. Repeat with smaller 1/4 portion of dough and center on the
> >>>>> top, moistening with water to seal.
>
> >>>>> Jill
>
> >>>> Check YouTube; search "braiding bread." Some are mighty
> >>>> impressive.
>
> >>> I have to check YouTube to find out the results of my own baking?
> >>> Hmmm.
>
> >> Like Madge said in "Fargo," "There's no call to be snippy now, is
> >> there?" The videos are just some great examples of taking
> >> bread-braiding a few notches above. Don't get your knickers knotted.
>
> > They're not knotted I just hope someone tries the recipe because it
> > really turns out fantastic bread. And it's pretty, too.
>
> > Jill
>
> IMO the recipe you posted doen't have enough egg in it. There are less than
> 2 eggs in the batter for a large loaf?
> I wouldn't bother w/ egg bread or challah that has less than 3 eggs per med
> loaf and then another egg to use for brushing.

Different strokes for different folks. My 2 lb loaf calls for 2 eggs
and one for brushing. Also a moderate amount more sugar (1/4 cup).
Also saffron and cinnamon.

Depending on the culture, too much eggs and other additions means the
proper blessing can't be said.

maxine in ri