Challah

I've always really liked Challah, so I was delighted to find a recipe for it in my trusty "Bread Baker's Apprentice." I was interested in the challenge of shaping this loaf properly and I'll be attempting some more challenging shapings in the future:

This is a richer bread than some I've made - there is a bit more sugar in the dough, and 3 eggs. Here's the dough before any kneading:

And after kneading, ready for the first rise. You can already see a little bit of condensation on the plastic wrap even though I've only left the dough as long as it takes me to grab my camera. The condensation won't gather, really. It is just evidence that the yeast is working:


After rising, the dough split into 6 small balls ready to be shaped and braided:
And the loaves after braiding and a final rise, right before they went into the oven.


This bread is so nice for toasting, sandwiches and alongside soup that I think I'll be making it again soon.