Challah

today's bread is Challah (from reinhart's BBA), a braided Jewish bread enriched with eggs and a little bit of sugar. it makes terrific french toast! this was rather easy to work with and to braid. the only problem is (and it may not be a problem--i haven't tasted it yet) is that the instructions gave you the option of making one large or two small loaves. i opted for two. when it's time to bake, it says bake 20 minutes, then turn the pan around for even browning and back another 20-45 minutes depending on the size of the loaves. fine, i made two smaller loaves, so i took them out after 19 minutes and checked them. the internal temperature should read at least 190 degrees on an instant-read thermometer inserted into the middle of the bread, but mine registered 205 degrees. hopefully, it's fine. it looks nice, at any rate :)