It’s snowing, it’s snowing! I love the snow so much -I want to jump and make snow angels in the thick white flakes that are floating lightly down to the ground, bound by gravity. They dance like little ballerinas. It’s so beautiful.
But I digress.
I think one of my favorite things about having a blog is that I can go back and see everything that I wrote about this time last year. Sometimes it’s embarrassing but it’s always funny 😛 My pictures were disgusting, I might need to go back and edit those. But the mood is the same, it’s snowing it’s snowing it’s snowing!!!!!
And I have a chemistry paper due (instead of biology this year).
Oh and we get three days off instead of two.
I am clearly too excited. Is that possible? Maybe it’s all the chocolate I’ve been eating.
Or maybe it’s the omgfinalsarein12schooldayswhattheheck and halfoftheschoolyearisnearlyover symptoms that are arriving. But whatever *casually flicks hair over shoulder*
Anyways, one of the first breads that I’ve ever made (this was a longggg time ago, like 5 years ago long ago…) was challah. I dunno where it came from, only that I loved to braid the strands. My 10 year old self was quite amused by how the adults thought it was “hard” and yeast was “scarryyyy” while I brought out golden loaves. Until I accidentally forgot to set the timer one day but that’s a story for later.
Before the decapitation
Decapitation of brioche a tete
A = author of how to make challah
M = 10 year old me
A Now don’t worry, making bread is easy
M Yes, you bet it’s easy
A Even though yeast are bacteria…
M hmmm bacteria… I wonder what that is and why they think I would care…
A And you have to make sure you don’t kill these bacteria before you bake the bread
M They must be some yummy little creatures I guess…
A and braiding is very difficult
M Shush… get on to it already…
So basically, I was very ignorant of what I was actually doing and ignored all their warnings. Which I guess was a wise decision because I ended up with lots of delicious ‘egg bread’. My friend and I also enjoyed copying the precious recipe on cards for safe keeping. What do you know, I lost it.
Anyhow, my birdbrained 10 year old self could do it so I doubt anyone can’t do it. Unless they go with all the ridiculous warnings telling them oh bread is hard, oh yeast is bacteria, oh oh oh, all will turn out just fine.
Dissolve the yeast in the milk and wait for it to foam a bit (about 5 minutes if your kitchen is warm). If it doesn't, it means your yeast is dead and you should use a different package.
Mix in the rest of the dough ingredients and knead until a thin windowpane forms (see pictures in post), about 15 minutes. The dough should be sticky, but it should also stick together in a cohesive mass.
Let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch it down and divide into 6 pieces. Roll each into a tapered log (as in the middle is thicker than the ends) and braid like the .gif shows.
Let this rise in a warm place for 30-45 minutes, or until doubled. Meanwhile, beat the egg yolk with the milk. Preheat the oven to 425 F.
Brush the egg mixture onto the loaf when it is done rising.
Bake for 10 minutes, lower the heat to 325 F, and bake for another 15 minutes. It should be golden with a slightly crackly crust and a crumb lined with sesame seeds.