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Creamy Wild Rice Soup


and


Challah Bread or Rapunzel Bread as it's become known as in our house (from my friend Sarah, who got it from her friend)

I've been making almost all of our bread from scratch since I've been home and had the time.  I was a little rough at first, but after a little help (and great recipes) from my friends, I actually find it quite easy and even relaxing.

This Challah is a good start if you are a beginner, and if you have a bread maker, even better.

Place ingredients into machine in this order:

1 egg plus enough water to equal 1 cup plus 1 tbsp.
1 tsp. lemon juice
3 1/4 cups bread flour (I love King Arthur flours-not bleached)
1 1/2 tsp. salt
2 tbsp. sugar (I use honey or agave nectar)
3 tbsp. olive oil
1 1/2 tsp. active dry yeast

Wash for later: 1 beaten egg yolk plus 1 tbsp water

Mix on dough cycle.  Divide into 3 pieces when finished.  Stretch to length of cookie sheet.  Braid.  Let rise for 30 -45 minutes.  Brush wash over loaf.  Bake at 375 degrees for 17-18 minutes, or until golden brown.