I'm new here, and I see a lot of pics of folks' loaves of bread and thought I too would share some pics of some of mine.

I make all sorts of bread, but sourdough is certainly my favorite to work with. I have 4 starters including one wheat starter going all the time.

Here is the first sourdough challah I made. This bread has an awesome flavor.

And here is the second one I made. You can see that I forgot the seeds on this loaf.

Third one. Getting better and better.

Number 3 opened up and ready to eat.

Here is where I get brave. This is a loaf of Neapolitan challah.

Here it is cooling. The strawberry and chocolate didn't spring quite as well as the vanilla. I believe that it was over kneaded. But it was fantastic.

Sliced up and ready to eat. I serve this with honey butter.

Thanks for looking at my bread. I'll post other loaves later.

In past years, I've made sweet saffron buns for Christmas. But after tasting the recently made semi-wild challah, we both agreed that while the saffron adds a lovely colour and flavour, it doesn't add quite enough flavour to merit the expense of using the saffron. We decided to forego the saffron and make plain sweet bread (we used the saffron in our shrimp for New Year's Eve dinner instead).

Saffron-less bread is delicious!! (Saffron shrimp is equally delicious!)

And I must say that I'm awfully pleased with myself for managing to do the six strand braid correctly - after reading, rereading, testing with string, reading, rereading the braiding section in Blessing of Bread by Maggie Glezer.

• recipe for festive bread

I had planned on putting together a little photo essay of the six strand braiding but right now, I think I neeeeeed to head down to begin New Year's Day celebrations. Hmmm, shall we start with Festive bread?

-Elizabeth

If you can't wait, please look here:

• Braiding techniques:
  * expertvillage.com - six strand braiding
  * taunton.com/finecooking - Maggie Glezer braiding challah

I have been baking challah bread for about a year and am planning to make about 30 next weekend.  In order to bake a few a day ahead I have been looking into some natural products that extend the bread's shelf life.  Has anyone used dastatic malt powder in their yeast breads?  Does it really help keep it fresher longer?

I would love some input.

Sharon

www.thebraidedloaf.com