Baking bread is one of my favorite things to do. There’s something really satisfying about the processâ€”the kneading, the waiting, the watching, the cozy smell in the house when it finally goes into the oven.
I made this loaf for a New Year’s party this year. It’s a pretty basic egg bread, dressed up for the occasion in fancy, braided form. It turned out much bigger than I intended. (That’s an 18″x26″ baking rack that it’s cooling on.)
When I make bread, unless I’m doing something really specific, I don’t follow a precise recipe. Like a lot of home bakers, I just go by what the dough looks like and how it feels. Too wet? More flour. Too stiff? More liquid and maybe an egg or a little oil, depending on how I’m feeling and where it’ll be served.
Here’s another braided bread. This one is a plain white French-type bread, no eggs.
Not sure why I have baking on the brain in the middle of August, but I find myself really looking forward to the Fall.