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don't forget to let it rise after braiding the snakes before baking. didja make challah french toast yet? mmmmmmm.

Stefania Pomponi Butler/CityMama

Good point. The directions don't specify, but if you let it rise twice, it's much fluffier (less dense). I let it rise, punched it down, then let it rise again before rolling the snakes and braiding. But, I suppose you could also braid, then let rise again. Challah french toast is on deck for tomorrow!

Nohe 5

I made the bread last night with my daughter. It was the first successful loaf of bread I have ever made. Thanks for the recipe. It gave me something to spread my sun dried tomato and olives on.

Stefania Pomponi Butler/CityMama

Hooray, Nohe 5! Glad to hear it.

E's Mommy

I've never made bread before. Do I let it rise for a specific amount of time, or just punch it down when it starts to escape the confines of its bowl?

Stefania Pomponi Butler/CityMama

E's Mommy, yes, put it in a large greased bowl in a warm spot in your kitchen (maybe near stove) and watch it rise! Then punch down and let it rise again. I just eyeball it. It will usu. double to triple in size.


I halved the recipe, then ended up serving one loaf with Thanksgiving Dinner, and using the other loaf as stuffed french toast for Thanksgiving Breakfast!!! I am so proud of myself, I can not even tell you! That was the very first time that I successfully made homemade bread outside of my bread machine.


This bread is PHENOMENAL! I'e made it on multiple occasions (and after much searching each time, have finally bookmarked this page) and it always turns out beautifully. It's now the neighborhood favorite as we hand out all the extra loaves that we can't eat ourselves. Thank you for a great recipe!

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


  • BlogHer '07 I'm
  • Group Recipes