A Tale of Two Breads

Actually, one bread, done twice. I found a neat recipe in a Cooking For 2 magazine that I borrowed, for a mini challah loaf. The first time I made it I was a little rushed, and so I omitted the first rise time (the recipe called for letting it rise 1 hr, then shaping the bread, and letting it rise 45 min.). I just shaped it immediately and let it rise. It turned out pretty good, but I wanted to see if it would be any better (puffier) if I did it according to the directions, so I made it again, only I doubled the recipe so I could give a loaf to my mother-in-law (The problem with the Cooking for 2 magazine is that they are very serious about all the recipes being small batches. This bread is technically 8 servings, and Brandon and I will eat one in two meals. Most of the main dish recipes are 2 servings with NO LEFTOVERS.). The doubled recipe also turned out well. Maybe a little puffier, it is hard to tell.

I have to confess, my scientific method was a little flawed in this experiment (besides doubling the second batch), because yesterday as I waited for the 2 loaves to rise, I realized I was about to run out of time to get it finished before bible class at 7:30, which was when I was going to give the loaf to Brandon's mom, and I cut the second rise time short by 15 min. So I may have to do it again just to make sure. :) Not that I really need a lot of excuse to make homemade bread.

I could not find the recipe online (at the Cooking for 2 website, this particular recipe is restricted to subscribers only) but here is a similar one. If you halved it, it would make two mini loaves or one regular loaf.