Let's just get one thing out of the way before I continue with this post. I am braid-challenged.(That's braid, not brain... although there are some who might argue that I'm both.) So when I first looked at this week's Bread Baker's Apprentice Challenge recipe, I felt a little nervous. Challah, a Jewish specialty, is traditionally made as a braided loaf, and I was forced to step outside of my comfort zone when it came to the shaping stage of this recipe. Fortunately, I found a resource to ease my troubled mind.
I managed to pull this one off, but I can clearly see that I need more practice with braiding. When I first pulled my loaves out of the oven the first thought that came to my mind was, "Mommy, Mommy, my pigtails are too tight!" I think I must have stretched the dough as I was working it because the braids just looked pulled and strained.
Overall, this was a very easy bread to make. The dough came together beautifully and proofed nicely. I enjoyed the flavor very much, but I must be getting tired of these eggy enriched breads because it just didn't thrill me like I had hoped it would.