Here's my first try at 6 braids. I learned from a video I downloaded
that was recommended by someone here on RFC. It was so pretty I had to
take its picture and share it.

http://i32.tinypic.com/n6erft.jpg

(I hope I did that right)
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

You did a great job!
Now your ready for 7,8,9 or even 12

"Janet Wilder" > wrote in message
...
> Here's my first try at 6 braids. I learned from a video I downloaded that
> was recommended by someone here on RFC. It was so pretty I had to take its
> picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

On Fri 30 May 2008 11:24:45a, Janet Wilder told us...

> Here's my first try at 6 braids. I learned from a video I downloaded
> that was recommended by someone here on RFC. It was so pretty I had to
> take its picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)

Very nice, Janet, indeed! Now cut a few slices and overnight them to me! :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'I think the Wheel of Morality needs a
tune-up.' -- Wakko Warner
-------------------------------------------

Wayne Boatwright wrote:
>
> On Fri 30 May 2008 11:24:45a, Janet Wilder told us...
>
> > Here's my first try at 6 braids. I learned from a video I downloaded
> > that was recommended by someone here on RFC. It was so pretty I had to
> > take its picture and share it.
> >
> > http://i32.tinypic.com/n6erft.jpg
> >
> > (I hope I did that right)
>
> Very nice, Janet, indeed! Now cut a few slices and overnight them to me! :-)
>
> --


Nicely done indeed, Janet I'm with Wayne. Please send me a few
slices too <g>.

Sky, who loves fresh breads (except anything with caraway and/or fennel
seeds!)

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Janet Wilder" > wrote in message
...
> Here's my first try at 6 braids. I learned from a video I downloaded that
> was recommended by someone here on RFC. It was so pretty I had to take its
> picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Beautiful.

Another PROUD moment.

LOL


--
Old Scoundrel

(AKA Dimitri)

Janet Wilder wrote:
> Here's my first try at 6 braids. I learned from a video I downloaded
> that was recommended by someone here on RFC. It was so pretty I had to
> take its picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)

That is just so beautiful!!!!!!!!!!!!!!!!

Well done)

Janet Wilder wrote:
> Here's my first try at 6 braids. I learned from a video I downloaded
> that was recommended by someone here on RFC. It was so pretty I had to
> take its picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)

Sumptuous!!!

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On May 30, 2:24�pm, Janet Wilder > wrote:
> Here's my first try at 6 braids. I learned from a video I downloaded
> that was recommended by someone here on RFC. It was so pretty I had to
> take its picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg

Not bad.

Next time try it a different way... make two braids of three strands
each, one longer and thicker, place the smaller braid on top of the
larger braid and just press the ends in. Then let it rise. Just
prior to baking brush with egg wash and sprinkle with poppy seeds.

Do you notice those tears/stretch marks between your strands... that's
from excessive oven spring, you didn't allow your loaf to rise long
enough before baking. Also next time form your individual strands so
they are substantially thicker in the middle, so they taper towards
the ends, for traditional braided challah you want to form an oblate/
football shaped loaf.

On Fri, 30 May 2008 13:24:45 -0500, Janet Wilder
> wrote:

>Here's my first try at 6 braids. I learned from a video I downloaded
>that was recommended by someone here on RFC. It was so pretty I had to
>take its picture and share it.
>
>http://i32.tinypic.com/n6erft.jpg
>
>(I hope I did that right)

Truly a thing of beauty. Thanks so much for taking a photo and
sharing.

koko
---
http://www.kokoscorner.typepad.com
updated 5/25
"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
Janet Wilder > wrote:

> http://i32.tinypic.com/n6erft.jpg


Looks nice. Congrats!
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

"Janet Wilder" > wrote in message
...
> Here's my first try at 6 braids. I learned from a video I downloaded that
> was recommended by someone here on RFC. It was so pretty I had to take its
> picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Looks good enough to eat!

On May 30, 2:24 pm, Janet Wilder > wrote:
> Here's my first try at 6 braids. I learned from a video I downloaded
> that was recommended by someone here on RFC. It was so pretty I had to
> take its picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Beautiful! One trick I learned for the common shape that's thicker in
the middle, is to roll your strands with thicker middles. Mine looked
like yours until I tried that method. They taste wonderful no matter
how they look.

maxine in ri

Sheldon wrote:
> On May 30, 2:24�pm, Janet Wilder > wrote:
>> Here's my first try at 6 braids. I learned from a video I downloaded
>> that was recommended by someone here on RFC. It was so pretty I had to
>> take its picture and share it.
>>
>> http://i32.tinypic.com/n6erft.jpg
>
> Not bad.
>
> Next time try it a different way... make two braids of three strands
> each, one longer and thicker, place the smaller braid on top of the
> larger braid and just press the ends in. Then let it rise. Just
> prior to baking brush with egg wash and sprinkle with poppy seeds.

I have been making it that way for more years than I care to remember. I
wanted to try something different.

> Do you notice those tears/stretch marks between your strands... that's
> from excessive oven spring, you didn't allow your loaf to rise long
> enough before baking. Also next time form your individual strands so
> they are substantially thicker in the middle, so they taper towards
> the ends, for traditional braided challah you want to form an oblate/
> football shaped loaf.
>

Gee, I thought 2 hours for the second rise was long enough.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

maxine in ri wrote:
> On May 30, 2:24 pm, Janet Wilder > wrote:
>> Here's my first try at 6 braids. I learned from a video I downloaded
>> that was recommended by someone here on RFC. It was so pretty I had to
>> take its picture and share it.
>>
>> http://i32.tinypic.com/n6erft.jpg
>>
>> (I hope I did that right)
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
> Beautiful! One trick I learned for the common shape that's thicker in
> the middle, is to roll your strands with thicker middles. Mine looked
> like yours until I tried that method. They taste wonderful no matter
> how they look.
>
> maxine in ri

Thanks for the tip, Maxine. I'll try that the next time. Half the loaf
is already gone and DH is drooling over the thought of French toast from
the remainder.

We had a lovely dinner with our company.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> Sheldon wrote:
>> On May 30, 2:24?pm, Janet Wilder > wrote:
>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>> that was recommended by someone here on RFC. It was so pretty I had to
>>> take its picture and share it.
>>>
>>> http://i32.tinypic.com/n6erft.jpg
>>
>> Not bad.
>>
>> Next time try it a different way... make two braids of three strands
>> each, one longer and thicker, place the smaller braid on top of the
>> larger braid and just press the ends in. Then let it rise. Just
>> prior to baking brush with egg wash and sprinkle with poppy seeds.
>
> I have been making it that way for more years than I care to remember. I
> wanted to try something different.
>
>> Do you notice those tears/stretch marks between your strands... that's
>> from excessive oven spring, you didn't allow your loaf to rise long
>> enough before baking. Also next time form your individual strands so
>> they are substantially thicker in the middle, so they taper towards
>> the ends, for traditional braided challah you want to form an oblate/
>> football shaped loaf.
>>
>
> Gee, I thought 2 hours for the second rise was long enough.
>

2 hours may have actually been a bit much. You can over-rise bread and get
a cavity that develops under the crust. You did fine. I get those little
stretch marks all the time when I make dinner rolls that I braid. It
doesn't detract at all from the finished product. Though I do like a nice
tall challah and the times I have made it I did abraid on top of a bigger
braid.

But yours looks good enough to eat. Perect color too. Baking is so
rewarding.

Paul

Paul M. Cook wrote:
> "Janet Wilder" > wrote in message
> ...
>> Sheldon wrote:
>>> On May 30, 2:24?pm, Janet Wilder > wrote:
>>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>>> that was recommended by someone here on RFC. It was so pretty I had to
>>>> take its picture and share it.
>>>>
>>>> http://i32.tinypic.com/n6erft.jpg
>>> Not bad.
>>>
>>> Next time try it a different way... make two braids of three strands
>>> each, one longer and thicker, place the smaller braid on top of the
>>> larger braid and just press the ends in. Then let it rise. Just
>>> prior to baking brush with egg wash and sprinkle with poppy seeds.
>> I have been making it that way for more years than I care to remember. I
>> wanted to try something different.
>>
>>> Do you notice those tears/stretch marks between your strands... that's
>>> from excessive oven spring, you didn't allow your loaf to rise long
>>> enough before baking. Also next time form your individual strands so
>>> they are substantially thicker in the middle, so they taper towards
>>> the ends, for traditional braided challah you want to form an oblate/
>>> football shaped loaf.
>>>
>> Gee, I thought 2 hours for the second rise was long enough.
>>
>
> 2 hours may have actually been a bit much. You can over-rise bread and get
> a cavity that develops under the crust. You did fine. I get those little
> stretch marks all the time when I make dinner rolls that I braid. It
> doesn't detract at all from the finished product. Though I do like a nice
> tall challah and the times I have made it I did abraid on top of a bigger
> braid.
>
> But yours looks good enough to eat. Perect color too. Baking is so
> rewarding.
>
Thanks, Paul. Baking is very rewarding. I was so excited about that
loaf that I had to take its picture and share it.

I don't usually let it rise that long, but I had to get off the sprained
ankle/torn ligament left foot for a while and by the time I got back to
the challah it was almost 2 hours. It really wasn't that long as the
house is air conditioned and at a constant 75 degrees F. so it does take
a bit longer for the rises. Not 2 hours, but longer.

I love to bake but we don't eat much baked goods here. DH has Diabetes
so we are very careful about carbohydrates and use tight portion
control. I have a lot of difficulty eating bread since I lost half of my
tongue to cancer.

A challah for just the 2 of us is too much. I usually will bake for
company or to take to the temple. This challah was for company.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> Here's my first try at 6 braids. I learned from a video I downloaded that was
> recommended by someone here on RFC. It was so pretty I had to take its picture and
> share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Good work, it looks simply gorgeous

kimberly

Janet Wilder wrote:
> Here's my first try at 6 braids. I learned from a video I downloaded
> that was recommended by someone here on RFC. It was so pretty I had to
> take its picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)

It looks great! And I gather from a comment in this thread somewhere french
toast was in the offing? Or did I just dream that? Thanks for posting it.

Jill

jmcquown wrote:
> Janet Wilder wrote:
>> Here's my first try at 6 braids. I learned from a video I downloaded
>> that was recommended by someone here on RFC. It was so pretty I had to
>> take its picture and share it.
>>
>> http://i32.tinypic.com/n6erft.jpg
>>
>> (I hope I did that right)
>
> It looks great! And I gather from a comment in this thread somewhere french
> toast was in the offing? Or did I just dream that? Thanks for posting it.
>
> Jill
>
>
French toast tomorrow! DH is filling his insulin pump tonight <vbg>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat 31 May 2008 06:45:22p, Janet Wilder told us...

> jmcquown wrote:
>> Janet Wilder wrote:
>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>> that was recommended by someone here on RFC. It was so pretty I had to
>>> take its picture and share it.
>>>
>>> http://i32.tinypic.com/n6erft.jpg
>>>
>>> (I hope I did that right)
>>
>> It looks great! And I gather from a comment in this thread somewhere
>> french toast was in the offing? Or did I just dream that? Thanks for
>> posting it.
>>
>> Jill
>>
>>
> French toast tomorrow! DH is filling his insulin pump tonight <vbg>
>

I don't think any bread makes better Frencvh toast than challah.

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'm out of bed and dressed. What more
do you want?
-------------------------------------------

Wayne Boatwright wrote:
> On Sat 31 May 2008 06:45:22p, Janet Wilder told us...
>
>> jmcquown wrote:
>>> Janet Wilder wrote:
>>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>>> that was recommended by someone here on RFC. It was so pretty I had to
>>>> take its picture and share it.
>>>>
>>>> http://i32.tinypic.com/n6erft.jpg
>>>>
>>>> (I hope I did that right)
>>> It looks great! And I gather from a comment in this thread somewhere
>>> french toast was in the offing? Or did I just dream that? Thanks for
>>> posting it.
>>>
>>> Jill
>>>
>>>
>> French toast tomorrow! DH is filling his insulin pump tonight <vbg>
>>
>
> I don't think any bread makes better Frencvh toast than challah.
>
Have you tried making it with cinnamon bread (meaning the homemade stuff
or equally good quality bread, not the imposter that graces the bread
aisle in the supermarket)?

--
Jean B.

Jean B. wrote:
> Wayne Boatwright wrote:
>> On Sat 31 May 2008 06:45:22p, Janet Wilder told us...
>>
>>> jmcquown wrote:
>>>> Janet Wilder wrote:
>>>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>>>> that was recommended by someone here on RFC. It was so pretty I had to
>>>>> take its picture and share it.
>>>>>
>>>>> http://i32.tinypic.com/n6erft.jpg
>>>>>
>>>>> (I hope I did that right)
>>>> It looks great! And I gather from a comment in this thread somewhere
>>>> french toast was in the offing? Or did I just dream that? Thanks for
>>>> posting it.
>>>> Jill
>>>>
>>>>
>>> French toast tomorrow! DH is filling his insulin pump tonight <vbg>
>>>
>>
>> I don't think any bread makes better Frencvh toast than challah.
>>
> Have you tried making it with cinnamon bread (meaning the homemade stuff
> or equally good quality bread, not the imposter that graces the bread
> aisle in the supermarket)?
>

I once got some great cinnamon bread from an Amish bakery at a farmers'
market. It did make the most extraordinary French toast.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat 31 May 2008 07:21:29p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sat 31 May 2008 06:45:22p, Janet Wilder told us...
>>
>>> jmcquown wrote:
>>>> Janet Wilder wrote:
>>>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>>>> that was recommended by someone here on RFC. It was so pretty I had
to
>>>>> take its picture and share it.
>>>>>
>>>>> http://i32.tinypic.com/n6erft.jpg
>>>>>
>>>>> (I hope I did that right)
>>>> It looks great! And I gather from a comment in this thread somewhere
>>>> french toast was in the offing? Or did I just dream that? Thanks for
>>>> posting it.
>>>>
>>>> Jill
>>>>
>>>>
>>> French toast tomorrow! DH is filling his insulin pump tonight <vbg>
>>>
>>
>> I don't think any bread makes better Frencvh toast than challah.
>>
> Have you tried making it with cinnamon bread (meaning the homemade stuff
> or equally good quality bread, not the imposter that graces the bread
> aisle in the supermarket)?
>

I have, actually, with a good cinnamon bread from the bakery, but I really
didn't care for it as French toast. I like the egginess of French toast
with only the flavor of butter and maple syrup on it. For me, bringing
cinnamon into it was not an enhancement. :-(

There is only one twist on ordinary French toast that I really like, and
that is making it sandwiched with a mixture of cream cheese and orange
marmalade, then egg dipped and fried.

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Hail Eris! Hail Bob! Hail Stones! All
Hail Discordia.
-------------------------------------------

On Sun, 01 Jun 2008 02:38:55 GMT, Wayne Boatwright
> wrote:


>There is only one twist on ordinary French toast that I really like, and
>that is making it sandwiched with a mixture of cream cheese and orange
>marmalade, then egg dipped and fried.

You can make that for breakfast when you come over while sf and koko
are here. I will furnish the homecured and smoked bacon.

Christine

"Janet Wilder" > wrote in message
...
> Here's my first try at 6 braids. I learned from a video I downloaded that
> was recommended by someone here on RFC. It was so pretty I had to take its
> picture and share it.
>
> http://i32.tinypic.com/n6erft.jpg
>
> (I hope I did that right)
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life


Hey!...That looks nice enough to eat, Janet...I will just 'Twitch' my nose
like Samantha does in 'Bewitched' and have it for lunch...How do you manage
the 'Twists' in the dough?

Bigbazza (Barry) Oz

On Sat 31 May 2008 07:44:33p, Christine Dabney told us...

> On Sun, 01 Jun 2008 02:38:55 GMT, Wayne Boatwright
> > wrote:
>
>
>>There is only one twist on ordinary French toast that I really like, and
>>that is making it sandwiched with a mixture of cream cheese and orange
>>marmalade, then egg dipped and fried.
>
> You can make that for breakfast when you come over while sf and koko
> are here. I will furnish the homecured and smoked bacon.
>
> Christine
>

That would be my great pleasure!

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must sleep on their human's
freshly washed and waxed car.
-------------------------------------------

On Sun, 01 Jun 2008 02:47:44 GMT, Wayne Boatwright
> wrote:

>On Sat 31 May 2008 07:44:33p, Christine Dabney told us...

>> You can make that for breakfast when you come over while sf and koko
>> are here. I will furnish the homecured and smoked bacon.
>>
>> Christine
>>
>
>That would be my great pleasure!

You realize that we are going to hold you to it, doncha? Koko will
even stop in your area and pick you up... We were talking about it in
chat the other night and figured that it would save money to carpool
over this way.

Now, just need to figure out dates...after I get my new job, whenever
that is.

Oh, and I also have some country ham slices... Just don't have any
grits...

Christine

On Sat 31 May 2008 07:51:46p, Christine Dabney told us...

> On Sun, 01 Jun 2008 02:47:44 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 31 May 2008 07:44:33p, Christine Dabney told us...
>
>>> You can make that for breakfast when you come over while sf and koko
>>> are here. I will furnish the homecured and smoked bacon.
>>>
>>> Christine
>>>
>>
>>That would be my great pleasure!
>
> You realize that we are going to hold you to it, doncha? Koko will
> even stop in your area and pick you up... We were talking about it in
> chat the other night and figured that it would save money to carpool
> over this way.
>
> Now, just need to figure out dates...after I get my new job, whenever
> that is.
>
> Oh, and I also have some country ham slices... Just don't have any
> grits...
>
> Christine
>

I've got stone ground grits from TN.

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/31(XXXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'Jesus loves you... everyone else
thinks you're an asshole.'
-------------------------------------------

On Sat, 31 May 2008 20:44:33 -0600, Christine Dabney
> wrote:

>On Sun, 01 Jun 2008 02:38:55 GMT, Wayne Boatwright
> wrote:
>
>
>>There is only one twist on ordinary French toast that I really like, and
>>that is making it sandwiched with a mixture of cream cheese and orange
>>marmalade, then egg dipped and fried.
>
>You can make that for breakfast when you come over while sf and koko
>are here. I will furnish the homecured and smoked bacon.
>

Slobber! I would have been satisfied with just cinnamon french toast.
Whatta hostess!




--
See return address to reply by email
remove the smile first

Christine Dabney > wrote in
:

> Just don't have any
> grits...
>

You are a wise person.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.



---
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Tested on: 6/1/2008 4:55:36 AM
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Janet Wilder wrote:
> I once got some great cinnamon bread from an Amish bakery at a farmers'
> market. It did make the most extraordinary French toast.
>
I discovered this back in the early 70s at a place in Northern New
England. Wait! A name is coming to me (could be all wrong): Sky
Lodge. That spurred me to make cinnamon bread just for the purpose of
making French toast. Now one can buy wonderful cinnamon bread here--not
the usual brands in the supermarket, although I can get one good brand
in some markets here. We also have several bread stores....

--
Jean B.

Wayne Boatwright wrote:
> On Sat 31 May 2008 07:21:29p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Sat 31 May 2008 06:45:22p, Janet Wilder told us...
>>>
>>>> jmcquown wrote:
>>>>> Janet Wilder wrote:
>>>>>> Here's my first try at 6 braids. I learned from a video I downloaded
>>>>>> that was recommended by someone here on RFC. It was so pretty I had
> to
>>>>>> take its picture and share it.
>>>>>>
>>>>>> http://i32.tinypic.com/n6erft.jpg
>>>>>>
>>>>>> (I hope I did that right)
>>>>> It looks great! And I gather from a comment in this thread somewhere
>>>>> french toast was in the offing? Or did I just dream that? Thanks for
>>>>> posting it.
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>> French toast tomorrow! DH is filling his insulin pump tonight <vbg>
>>>>
>>> I don't think any bread makes better Frencvh toast than challah.
>>>
>> Have you tried making it with cinnamon bread (meaning the homemade stuff
>> or equally good quality bread, not the imposter that graces the bread
>> aisle in the supermarket)?
>>
>
> I have, actually, with a good cinnamon bread from the bakery, but I really
> didn't care for it as French toast. I like the egginess of French toast
> with only the flavor of butter and maple syrup on it. For me, bringing
> cinnamon into it was not an enhancement. :-(
>
> There is only one twist on ordinary French toast that I really like, and
> that is making it sandwiched with a mixture of cream cheese and orange
> marmalade, then egg dipped and fried.
>
Ah well, you tried it. I will try the Challah version soon. We always
have challah here, because that is what my daughter eats every weekday
morning. (Ack! How boring! She really loves it though, and she has
been eating this since she was about 3 years old! She is now almost 18....)

--
Jean B.

Bigbazza wrote:
>
> "Janet Wilder" > wrote in message
> ...
>> Here's my first try at 6 braids. I learned from a video I downloaded
>> that was recommended by someone here on RFC. It was so pretty I had to
>> take its picture and share it.
>>
>> http://i32.tinypic.com/n6erft.jpg
>>
>> (I hope I did that right)
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
>
> Hey!...That looks nice enough to eat, Janet...I will just 'Twitch' my
> nose like Samantha does in 'Bewitched' and have it for lunch...How do
> you manage the 'Twists' in the dough?
>
> Bigbazza (Barry) Oz

I followed a video on the braiding that I downloaded. Had to undo it
once, but when I got the rhythm it wasn't so hard.

This morning we had French toast. Soaked the challah slices in eggs,
cream, milk and a little Mexican vanilla. Cooked it slowly in melted
sweet butter on the griddle. DH had his with sugar-free maple flavored
syrup. I had mine with powdered sugar and cinnamon. It was yummy.
Sorry, no pictures.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun 01 Jun 2008 05:56:36a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sat 31 May 2008 07:21:29p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Sat 31 May 2008 06:45:22p, Janet Wilder told us...
>>>>
>>>>> jmcquown wrote:
>>>>>> Janet Wilder wrote:
>>>>>>> Here's my first try at 6 braids. I learned from a video I
>>>>>>> downloaded that was recommended by someone here on RFC. It was so
>>>>>>> pretty I had to take its picture and share it.
>>>>>>>
>>>>>>> http://i32.tinypic.com/n6erft.jpg
>>>>>>>
>>>>>>> (I hope I did that right)
>>>>>> It looks great! And I gather from a comment in this thread
>>>>>> somewhere french toast was in the offing? Or did I just dream
>>>>>> that? Thanks for posting it.
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>
>>>>> French toast tomorrow! DH is filling his insulin pump tonight <vbg>
>>>>>
>>>> I don't think any bread makes better Frencvh toast than challah.
>>>>
>>> Have you tried making it with cinnamon bread (meaning the homemade
>>> stuff or equally good quality bread, not the imposter that graces the
>>> bread aisle in the supermarket)?
>>>
>>
>> I have, actually, with a good cinnamon bread from the bakery, but I
>> really didn't care for it as French toast. I like the egginess of
>> French toast with only the flavor of butter and maple syrup on it. For
>> me, bringing cinnamon into it was not an enhancement. :-(
>>
>> There is only one twist on ordinary French toast that I really like,
>> and that is making it sandwiched with a mixture of cream cheese and
>> orange marmalade, then egg dipped and fried.
>>
> Ah well, you tried it. I will try the Challah version soon. We always
> have challah here, because that is what my daughter eats every weekday
> morning. (Ack! How boring! She really loves it though, and she has
> been eating this since she was about 3 years old! She is now almost
> 18....)
>

Yes, do try the Challah. I think you'll like it. Funny, I'm with rye
bread the way your daughter is with Challah. It's one of only breads that
I constantly use/eat. I detest white bread unless it's homemade, or bakery
French or Italian. I don't much care for whole wheat bread in any case,
but I do like multi-grain breads if they're coarse and chock full of
chopped pieces of grains. Still, rye is my all time standby.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
(C) 1992 Wild Bill's Machine Gun Shop
and House of Wax.
-------------------------------------------

Wayne Boatwright wrote:
> Yes, do try the Challah. I think you'll like it. Funny, I'm with rye
> bread the way your daughter is with Challah. It's one of only breads that
> I constantly use/eat. I detest white bread unless it's homemade, or bakery
> French or Italian. I don't much care for whole wheat bread in any case,
> but I do like multi-grain breads if they're coarse and chock full of
> chopped pieces of grains. Still, rye is my all time standby.
>
Speaking of rye bread, I saw rye Triscuits yesterday. Has anyone tried
them? I was also surprised to see the "original" Triscuits are now
triangular. I wonder how much more THEY are per bite--the rising price
of ingredients and transportation aside?

--
Jean B.

On Jun 1, 6:11�pm, "Jean B." > wrote:
> >
> Speaking of rye bread, I saw rye Triscuits yesterday. �Has anyone tried
> them? �I was also surprised to �see the "original" Triscuits are now
> triangular. �I wonder how much more THEY are per bite--the rising price
> of ingredients and transportation aside?

Everything is expensive nowadays. Rye bread is easy to bake... slice
thin and bake slices in your oven to make rye melba toasts... if
you're not watching calories dot with butter and sprinkle with
seasoned salt... will cost a lot less than Triscuits and will taste
better too.

On Sun 01 Jun 2008 03:11:06p, Jean B. told us...

> Wayne Boatwright wrote:
>> Yes, do try the Challah. I think you'll like it. Funny, I'm with rye
>> bread the way your daughter is with Challah. It's one of only breads
>> that I constantly use/eat. I detest white bread unless it's homemade,
>> or bakery French or Italian. I don't much care for whole wheat bread
>> in any case, but I do like multi-grain breads if they're coarse and
>> chock full of chopped pieces of grains. Still, rye is my all time
>> standby.
>>
> Speaking of rye bread, I saw rye Triscuits yesterday. Has anyone tried
> them? I was also surprised to see the "original" Triscuits are now
> triangular. I wonder how much more THEY are per bite--the rising price
> of ingredients and transportation aside?
>

Yes, I sometimes buy the rye tricuits. They've actually been around for a
while. Very good with a nutty Swiss cheese. The "original" Tricuits are
still available square. The triangular Triscuits are also thinner. There
are an assortment of other flavors, too, but I haven't tried them.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/01(I)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you're 18 and can read this, you
must be Japanese
-------------------------------------------

Sheldon wrote:
> On Jun 1, 6:11�pm, "Jean B." > wrote:
>> Speaking of rye bread, I saw rye Triscuits yesterday. �Has anyone tried
>> them? �I was also surprised to �see the "original" Triscuits are now
>> triangular. �I wonder how much more THEY are per bite--the rising price
>> of ingredients and transportation aside?
>
> Everything is expensive nowadays. Rye bread is easy to bake... slice
> thin and bake slices in your oven to make rye melba toasts... if
> you're not watching calories dot with butter and sprinkle with
> seasoned salt... will cost a lot less than Triscuits and will taste
> better too.

I SHOULD watch calories, but... Yes, this is all true.

--
Jean B.

Wayne Boatwright wrote:
> On Sun 01 Jun 2008 03:11:06p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> Yes, do try the Challah. I think you'll like it. Funny, I'm with rye
>>> bread the way your daughter is with Challah. It's one of only breads
>>> that I constantly use/eat. I detest white bread unless it's homemade,
>>> or bakery French or Italian. I don't much care for whole wheat bread
>>> in any case, but I do like multi-grain breads if they're coarse and
>>> chock full of chopped pieces of grains. Still, rye is my all time
>>> standby.
>>>
>> Speaking of rye bread, I saw rye Triscuits yesterday. Has anyone tried
>> them? I was also surprised to see the "original" Triscuits are now
>> triangular. I wonder how much more THEY are per bite--the rising price
>> of ingredients and transportation aside?
>>
>
> Yes, I sometimes buy the rye tricuits. They've actually been around for a
> while. Very good with a nutty Swiss cheese. The "original" Tricuits are
> still available square. The triangular Triscuits are also thinner. There
> are an assortment of other flavors, too, but I haven't tried them.
>
Maybe my store, which is STILL remodeling, is just not carrying them. I
did look. Boy, the crackers have proliferated while I haven't been
looking. (I just happened to be wandering the aisles, trying to figure
out where things are, so I happened to see them.)

--
Jean B.