Knead . . . braid . . . bake!

Emily is a bread-lover. If I buy a loaf of french bread at the grocery store, she has half of it eaten before we get home. She has been known to eat bread as a meal. If there is bread on the table -- it doesn't matter what shape or form -- she is eating it!

She actually asked me if she could make a braided loaf of bread for supper tonight. Ummm, of course you can take over one of my kitchen tasks!

So, here she is! Measuring, sifting, mixing, kneading, rolling, and braiding! It was almost all her from start to finish. 

Emily was amazed at how much it rose. Beautiful, aren't they? 

In case you were looking for an easy bread recipe -- easy enough for an 11-year-old -- here you go!

Braided Bread

2- 1/2 cups whole wheat flour 

5-1/2 cups bread flour, divided

2 pkgs quick-rise yeast

2 Tbsp sugar

1 Tbsp salt

2-1/2 cups water

1/4 cup butter, cubed

1/4 cup honey

4 eggs

cornmeal

2 tsp water

In a large bowl, combine whole wheat flour, 2-1/2 cups bread flour, yeast, sugar and salt. Heat water, butter and honey to 120 to 130 degrees. Add to dry ingredients and beat on medium speed. Separate one egg, refrigerating the egg white. Add the yolk and remaining eggs to dough mixture. Beat until smooth. Add enough flour to make a stiff dough.

Turn onto floured surface and knead until smooth and elastic. Place in a greased bowl, turning to coat dough. Cover with plastic wrap and a towel and let rise in a warm place until doubled, about 1 hour.

Sprinkle cornmeal on baking sheet.

Divide dough in half. Divide each half into 3 sections, forming into ropes and braid. Pinch ends together and tuck underneath. Cover and let rise until doubled, about 45 minutes.

Beat cold water and reserved egg white. Brush on the braids. Bake at 375 degrees for 18-20 minutes, until lightly browned.