Yesterday was The Squid’s birthday. If you’re keeping track you’ll remember we just got through having The Princess’s birthday celebration last week. I’ve had enough birthday cake to last me until the first week of April, at which time we enter another season of birthdays. But for now we are on birthday hiatus.

This week’s menu:

• Monday- Rice and Beans
• Tuesday- Shepherd’s Pie
• Wednesday- Rice and Beans
• Thursday- Spaghetti Mac Bake
• Friday- Tacos
• Saturday- Bread and Soup
• Sunday- Chili

I have been really bad about my baking lately.  This is my week for getting back in the baking groove.  So my old routine was to bake bread on Mondays and Thursdays.  No reason why that won’t work for me now.  

I’ll also add a Saturday bake of some Challah bread for a nice weekend treat.

And now that I’m thinking about it, some cornbread to go with the rice and beans on Mondays and Wednesdays would be welcome as well.

The thing is I am trying hard to not buy pre-packaged foods, even bread.  

I’m already tired just thinking about it, but I just have to get back into the habit.

This Challah bread is the one Donna makes for our Lord’s Supper every week.  Mine never comes out quite as nice as hers but it’s still very lovely.

Challah Bread  (for the bread machine)

• ¾ cup water
• 1 egg
• 4 Tablespoons butter, softened
• 1 ¼ teaspoons salt
• 4 Tablespoons sugar, a little rounded
• 3 cups bread flour
• 1 packet yeast – about 2¼ teaspoons

Place the first five ingredients in the bread machine pan.  Add bread flour next.  Make a little well in the top of the flour and add the yeast.  Set the machine on dough cycle.  

When it’s done dump the dough onto a floured baking sheet and cut it into 3 sections.  Braid the dough and tuck the ends under a little bit.  Cover with a warm damp cloth and allow to rise 20 minutes in a warm place.  

Preheat your oven to 375° and make an egg wash using 1 egg yolk and 1 Tablespoon of water.  Brush loaf with the egg wash and bake for 15 minutes.  Then cover with a foil tent and bake another 15 minutes.  Bread should sound somewhat hollow.

We prefer this bread pulled apart rather than sliced.  

Very delicious!  Thanks Donna!

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3. Bread, only better!
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