How to Make Enough Bread to Keep a Roof Over Your Head

There's nothing like travelling to make you aware of just how far a buck will get you. I stopped into a Technical Writing agency in Sydney to see about the chances of getting some work there. Unfortunately I'd need to be sponsored by a company in order to work in Australia, so the contractor thing is right out.

I was discussing the situation with the Georgelins when I stayed with them in Canberra. (Yes, I stayed with friends again, free-loader that I am.) Because my skills are not exactly in short supply, and because really I think an Australian could do my job, my chances of getting a company to sponsor me are nearly nil. I went on to say that although my work is somewhat mundane, and certainly not as creative as the special effects animation I was doing here before (and let's just throw in the fact that nobody ever reads the manuals I write), it does keep a roof over my head. Without missing a beat, the kids chimed in, "Yeah, someone else's roof!" Good on ya, mates.

To compensate in part for sharing their roofs, I made bread for the Rays and Georgelins. I think the recipe comes from the Silver Palate cookbook, published sometime last century. Here's how to make some bread (challah) to keep the roof over your head:

What you'll need:

2 c. milk

8 T. unsalted butter

1/2 c. sugar

2 pkgs. active dry yeast

4 eggs at room temp.

2 t. salt

6 c. unbleached all purpose flour

1/3 c. cornmeal (palenta will do)

1 T. cold water

poppy seeds

What to do:

1. Bring milk, 6 T. butter, and sugar to a boil. Remove from heat, pour into a large mixing bowl, and let cool till lukewarm (105-115F.)

2. Stir in yeast and let stand 10 min.

3. Beat 3 eggs in a small bowl, then stir them into the milk mixture

4. Stir in 5 c. flour, 1 c. at a time (add salt to flour). Flour a work surface and turn the dough onto it. Wash and dry the bowl

5. Sprinkle additional flour over the dough and begin kneading, adding more flour till dough is smooth and elastic.

6. Smear reserved butter around the inside of the bowl and add ball of dough, turning to coat it with butter. Cover with a towel and set aside to let dough rise until tripled in size (approx. 1 1/2 - 2 hours, though it may take longer in the cooler climes such as Bermagui, NSW)

7. Turn dough onto lightly floured surface and cut into halves. Cut each half into 3 pieces. Roll the pieces out into long snakes about 18" long. Braid 3 snakes and tuck ends under. Repeat for the other 3 snakes

8. Sprinkle a large baking sheet with cornmeal, and transfer the loaves to the sheet. Leave enough room between the loaves for them to rise. Cover with a towel and let rise till nearly double (approx 1 hr.)

9. Preheat oven to 350F.

10. Beat remaining egg and 1 T cold water in a small bowl. Brush evenly over loaves and sprinkle on poppy seeds

11. Set baking sheet in middle rack of oven. Bake for 30-35 min. or until loaves are golden brown and sound hollow when tapped

12. Cool completely on rack

Makes 2 large loafs, but don't expect them to last long!