Bread

Braided poppyseed egg loaf was a great success.

I made a dough that was essentially white bread plus eggs, formed it into ropes, braided the ropes and let the whole thing rise in a bread pan, so that the result fits easily into a toaster, but still has the pretty, bubbled top of a braided loaf. I brushed the loaves with more egg, then sprinkled generously with poppyseeds.

The finished product is heavier than regular white bread—but still quite fluffy and light—slightly yellow from the eggs, and tastes like poppyseeds. Good for sandwiches.

Next, an expedition to get rye flour.