Rosemary Bread

I hope everyone had a wonderful Thanksgiving! We sure did! There was so much food that I can't even remember everything. I do remember the turkey though because we had 3 of them. Yes, 3! We're a big group. :) One was deep fried, one was baked, and the last one was smoked. How did everyone else cook their turkey this year?

My main job this year was the bread, although I did bring several other things. I ended up making dill bread, honey oat bread, and rosemary bread. I was shocked to see that I hadn't posted my rosemary bread recipe. It's a favorite and is the number one bread requested by my mom when we have a gathering.

Enjoy! And happy holidays everyone!

Several types of bread that I made, including the rosemary of course :)

Rosemary Bread

Serving Size = 1 1/2 lb loaf

Original Recipe

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning (I just pour in some oregano, thyme and basil)
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon dried rosemary (original calls for 1 tablespoon, but I think it's too much)
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

Optional for second method

• 1 egg white
• 1 tablespoon water
• Extra rosemary and sesame seeds for decoration

1. Place everything into your bread machine in the order recommended by the manufacturer. Select white bread/basic cycle, medium crust, 1 1/2 lb loaf and press start.
2. OR, and this is the way I did it (I've done both and they both work, but I prefer this second method) select the dough cycle on the machine and let it do the work. Then remove the loaf from the bread machine and place into a greased 8x4-inch baking pan, turning once to coat the top of the bread. Cover with a towel and leave in a warm place for 30 minutes.
3. Mix together an egg white with 1 tablespoon of oil and brush the top of the bread. Sprinkle with sesame seeds and rosemary for decoration (optional).
4. Preheat oven to 400F. Bake bread for 25 - 30 minutes, or until golden brown and creating a solid sound when tapped.

Linking to: Foodie Friday, Gallery of Favorites, Full Plate Thursday

Honey Oatmeal Bread

I think this might be my favorite bread recipe. It's a close one though. I adore French bread as well. This bread has a slight sweetness to it from the honey and stays soft even after 1 day. Normally bread starts to get tough the next day but this one stays fresh. This is great served with dinner, as a snack, or even as a sandwich. The original recipe uses a bread machine and cooks it in the machine as well. I skipped this because even though I love my bread machine, I tend to have better bread when it's baked in the oven. So I used my bread machine to mix it and then moved it to the oven. Worked beautifully!

And today is October 22nd!! My due date is only a few days away! I'm getting excited to meet baby Emmett and introduce him to his sister. I've been going over all of the pregnancy memories. I was thinking about when my husband and I found out the sex of the baby. I was getting the ultrasound and within seconds I looked over and saw my husband smiling. I assumed he was excited to find out the results but he had actually gotten a glimpse of the gender and knew we were having a boy. He would have been happy with a boy or girl, but deep down he was hoping for a boy so we would have one of each. Of course, I can't read ultrasounds at all and most of the time I have no clue what I'm looking at so the technician had to announce it to me. It was a fun and exciting day. :)

I am going to miss being pregnant though. Everything has been pretty simple from day one so I have few complaints. I will definitely miss the following:

1. Feeling the baby kick
2. Baby hiccups!
3. The long, difficult and even irritating name search but the relief when I finally found one
4. The growing belly
5. The overall excitement

I'll keep everyone posted. Hopefully he'll make his appearance soon!

Place into a pan

Brush with egg white and sprinkle on oats

Remove from oven

Remove from pan immediately and cool on wire rack

Honey Oatmeal Bread
Serving Size = 1 lb loaf
Original Recipe

• 1 cup of water
• 1 tablespoon of vegetable oil (I used EVOO)
• 1/4 cup of honey
• 1 teaspoon of salt
• 1/2 cup rolled oats + extra for sprinkling
• 2 1/3 cups bread flour (plus more if needed)
• 2 teaspoons active dry yeast (original recipe added 1 but based on the reviews I bumped it to 2)

1. Place in bread machine on dough cycle. Once the dough starts mixing, check it to see if you need to add more flour. The dough should be a bit sticky.
2. Once done, place into an 8x4-inch baking dish sprayed with oil. Cover with a towel and let raise for 30 minutes in a warm place (I usually preheat the oven for a minute, shut it off, and then add the bread). Brush with 1 egg white plus 1 tablespoon of water. Sprinkle on some oats. Bake in oven at 350F for 25 - 30 minutes. Remove from pan immediately and let cool on wire rack.
3. Note: If you want, you can cook it in the bread machine (I haven't tried). The original recipe recommends cooking it on the light setting.

Linking to: Gallery of Favorites, Let's Do Brunch, Hearth and Soul

Alfredo, Asparagus and Spinach Pizza

Ooohhh this picture makes me drool. We had this last week and it was so creamy, cheesy and ooey-gooey. I used my baking stone that I received for Christmas. This isn't a must though. A pizza pan or baking sheet will work just as well. 

Arts and Crafts

I do more than cook! I also play with construction paper, glue and crayons. hehehe My toddler and I made paper flowers for the shelf. When I say "we," of course I mean "me." She mostly ate crayons and glue. Yikes! I thought she would be very impressed with my flowers, but she tore them to shreds. :) Also, notice the box between the flowers? My husband bought that for me almost 10 years ago, while we were dating. I love, love, love it. I also decorated the house with more chili peppers.......

Arts and Crafts!

I love chili peppers...
They're hanging on my shelf for now.

Pizza Time!

Cook the sauce until it thickens (as thick as you want),
then add the parsley and Parmesan.

Sprinkle on the toppings.

Remove from the oven and serve!

Alfredo Sauce
Original Recipe: R. Swift, Allrecipes
Serving Size = 4 (or, in my case, one 12 or 14 inch pizza)

• 1/4 cup butter (Next time I make this, I will try less butter to make it healthier. Update: I knocked it down to 3 tablespoons and it worked perfectly. I will try 2 next time.)
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

1. Melt the butter in a medium saucepan over medium low heat. 
2. Add the cream and gently simmer for 5 minutes, then add the garlic and cook until the sauce reaches desired consistency. Remember to whisk often to keep the butter from separating from the cream.
3. Once done, add the cheese and parsley and stir until melted. Remove from heat. Remember the cheese will thicken the sauce more. Also, if you let the sauce cool down a bit (about room temperature) then it will be easier to work with.

Pizza Dough Recipe

Serving Size - I divided the dough in half and had about two 12-inch pizzas

• 3/4 cup of water
• 1 tablespoon of oil (I used Almond Oil but EVOO would work as well)
• 1/2 tablespoon of sugar
• 1/2 teaspoon of salt
• 2 1/4 cups of bread flour
• 3/4 teaspoon of active dry yeast

1. Place the ingredients into the bread machine. When it's done, pat it out (do not push or stretch it, just pat it) onto a greased 18-inch pizza pan (or rectangular baking pan, or the counter top if you are planning to cook on a baking stone). If I pat it out on the counter, I just lightly flour the surface. I divided this dough in two, and made one veggie pizza and the Alfredo pizza. 
2. Let the dough rest for about 15 minutes. If you put it directly into the oven then it shrinks.
3. Pre-heat oven to 400F and preheat the baking stone if using one.
4. Put the crust into the oven until it's no longer doughy, and right before it starts to turn brown. I didn't time it, so I'm guessing 10 minutes or so. Don't over cook it. 

For more detailed pizza information, check out my other post.

Assemble the Pizza

1. Cut the asparagus into bite size pieces and saute in oil until soft. Pile the spinach on top and wilt (when done, drain any liquids).
2. Once the pizza is done, spread on the Alfredo sauce, top with the asparagus and spinach. Finish off the pizza with mozzarella cheese (I used shredded).

If you want one 18-inch Alfredo pizza, then you might need to increase the sauce a bit, possibly double it.

Linking to: Tuesday Night Supper Club, Tasty Tuesday, What's Cooking Wednesday, Hearth and Soul

Hummus and Pita Bread

My husband and I love hummus, so I decided to make it today with pita bread. The hummus is delicious, but you'll notice that it doesn't have tahini paste. I didn't have any and I wasn't about to part with my small amount of sesame seeds to make it from scratch. If I can find sesame seeds in bulk then I will try out a tahini recipe. I didn't have any on hand, but I usually like to add some cilantro to the mix as well (about and 1/8 or 1/4 cup). As for the pita bread, it sounds complicated but it's super easy to make. Just think of it as several 6-inch pizzas --- just as simple.

But first, here's a peek into my kitchen. Check out my glass chili peppers. They hang in my kitchen window. I lovvveeee looking at them. :)

Red, yellow and orange.

And here is the yummy hummus!

Place all of the ingredients into a food processor.

Hummus
Original Recipe: Mark Bittman
Serving Size = 8 or so

• 2 cups drained well-cooked or canned chickpeas (1, 15-oz can), liquid reserved
• 1/4 cup extra virgin olive oil
• 1 garlic clove, peeled
• Salt and Pepper to taste
• 1 1/2 tablespoons cumin
• 1/2 tablespoon sweet paprika
• 1/4 teaspoon red pepper flakes (I added more to taste, probably 1/2 teaspoon)
• 1 lemon, juiced (Very important ingredient, do not skip)
• Red pepper flakes for garnish
• (If you have tahini, add 2 tablespoons)

*Note: This can be made in advance, but I prefer to make it as late as possible. I think it tastes better right after being made. It seems to get stronger the longer it sits in the refrigerator.

1. Put everything in a food processor and process (a blender works as well). Add some of the reserved chickpea liquid until desired consistency is reached (about 1/2 the liquid). If you don't want to use the chickpea liquid, just use water instead. Process until you have a smooth puree.
2. Taste and adjust the seasoning. 
3. Pour into a bowl and sprinkle with red pepper flake garnish.

Divide the dough into 8 pieces.

Roll out into 6 or 7-inch circles.

Remove from oven and cover with a damp towel until soft.

Easy Pita Bread

Original Recipe: Sandy at Allrecipes.com

Serving Size = 8 pitas

• 1 1/8 cups warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

1. Place all of the ingredients into your bread machine, in the recommended order for the machine.
2. When done, turn dough onto a lightly floured surface. Gently roll dough to form a 12-inch rope. Cut the rope into 8 pieces. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6 or 7-inch circle. Set aside on a lightly floured countertop. Cover with a towel and let rise for 30 minutes.
3. Preheat oven to 500F. Place 2 or 3 pitas on a wire cake rack (cooling rack) and place the rack directly into the oven. Bake for 4 or 5 minutes until puffed up and beginning to brown. Remove immediately and place into a brown bag and seal, or place onto a baking sheet and cover with a damp towel (what I did) until soft (about 2 minutes).
4. They can be stored in the refrigerator for several days, or in the freezer for 1 - 2 months.

Linking to: Foodie Friday, Potluck Friday, Vegetarian Foodie Friday, 12 Days of Bloggie-mas

Jalapeno Chicken Pot Pie and Dill/Ricotta Bread

We had roasted chicken last night served with dill/ricotta bread. Most dill bread recipes call for cottage cheese, but we never have any in our house. So, after discussing the different options with one of my very knowledgeable friends, I settled on sour cream ---- and then I found out I didn't have any sour cream left. So, I went with plan B; ricotta. Since we had leftover chicken, I made chicken pot pie for lunch the next day. It was phenomenal, amazing, unbelievable, yummy, heavenly, almost effortless.... ok ok that's enough, I know. :)

Dill and Ricotta Bread Recipe:

Serving Size = 1/5 lb loaf

Original Recipe: S. Beavin, Allrecipes

• 2/3 cup warm water
• 2/3 cup ricotta
• 2 tablespoons unsalted butter, softened
• 3 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon onion powder
• 1 tablespoon dill seed (I use 1/2 tablespoon dill weed, 1/2 tablespoon dill seed but you could just use all dill seed or all dill weed)
• 1 teaspoon salt
• 1 1/2 teaspoon active dry yeast (I used bread machine yeast)

1. Add the ingredients in the order recommended for your bread machine. Select basic bread cycle, 1.5 lb loaf, and I went with a medium crust color.

The Cookbook - The Whole Foods Market Cookbook

You know it. I've mentioned it many times already. It rocks. Brenda recommended it on her blog and I immediately bought it, because I'm obsessed with cookbooks. Anyway, I just needed a pie crust recipe so I went with this one because it called for some wheat flour. I bought wheat a long time ago and rarely use it, so this seemed like a good match. I cut everything down a third since I'm not feeding an army. It was the perfect amount for 2 adults and one petit bebe of cuteness.

The Cookbook.

The crust.

Jalapeno, garlic, leek and carrots.

Starting liquid --- let thicken.

Once the sauce thickens, remove from heat and add the peas.

Pour into a baking dish or ramekin.

Why did I make random cuts as if I were about to bake a potato?
Je ne sais pas. It's a mystery to me.

Jalapeno Chicken Pot Pie Recipe:

Serving Size = 2 - 3

The Crust (only on top, no crust on the bottom)

Original Recipe by: Petusevsky, The Whole Foods Market Cookbook, p. 390

• 1 cup unbleached all-purpose flour (I used 1/3 cup)
• 1 1/2 cups whole wheat flour (1/2 cup)
• 1 teaspoon salt (a pinch)
• 1/2 lb or 2 sticks unsalted butter, cold (2/3 of a stick or 6 tablespoons)
• 1/2 cup ice water (1/5 cup, or 3 - 4 tablespoons. Add 3 and if it doesn't come together in a ball, add 1 more)
• (Original recipe calls for 1 tablespoon of sugar, but I skipped it since this is savory)

The Filling:

• 1 leek, chopped small
• 1 jalapeno, minced
• 1/2 cup or so of carrots, cut into small pieces (about equal portions carrots and leeks)
• 1/2 cup or so of canned or frozen peas
• 1 1/2 chicken breasts and 1 wing, skin and bones removed (2 breasts would be fine, even 1, whatever you have left)
• 1/2 - 1 teaspoon dried thyme
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon coriander
• 2 - 3 cloves of garlic, finely chopped
• 1/2 cup of heavy cream
• 2 tablespoons all-purpose flour
• 1/4 - 1/2 stick of butter and some oil
• 1 1/4 cup chicken stock
• Salt/Pepper to taste

The Crust

1. Start with the crust since it has to chill in the refrigerator.  In a food processor, blend the flours and salt. Chop the butter into small pieces, and add to the flour. Pulse until a fine meal is achieved. Slowly add the water, 1 tablespoon at a time, pulsing after each addition, until the mixture pulls together to form a ball. 
2. Remove from processor, and place on plastic wrap, flattening it out (quickly) to form a small circle so it's easier to roll out later. Wrap up and place in the refrigerator for 30 minutes to 1 hour (1 hour for me).

The Filling

1. Add some oil to a medium/large stockpot over medium heat. Add the garlic, jalapeno, leek and carrots. Cook for about 5 minutes. 
2. Push the veggies to one side of the pot and add the butter to the empty side. Let it melt and then add the flour, stirring. It should not lump up, but if it does feel free to add a touch of oil. Stir to cook the flour a bit and then mix with the veggies. 
3. Add the chicken stock, heavy cream, chunks of chicken, thyme, salt/pepper, nutmeg and coriander. Mix well. Let the sauce thicken to desired consistency. When done, remove from heat, add the peas and gently stir.
4. Pour into a glass baking dish, or individual ramekins. My glass baking dish was about 9x9 inches, but 8x8 inches would work as well, and probably better.

Finish

1. Preheat oven to 400F.
2. After the filling is done and poured into the baking dish, roll out the dough (quickly) so that it's 1 1/2 inches or so larger around the edges of the dish. I don't trim the crust. I like the extra because it crisps up a bit more while cooking.
3. Cut a few slits into the crust. Cut up 1 tablespoon of butter and dab across the top. Again, working quickly. Place the baking dish on a baking sheet to catch spills and bake for 45 minutes, until the crust is golden brown.

Linking to: Cookbook Sunday, Homemaker Monday

Rye Bread and Kielbasa with Cabbage

We went grocery shopping yesterday and I went crazy buying flour. I was excited to buy rye flour (yes, excited, I know it's sad) because I found a recipe on allrecipes.com that I wanted to try. It turned out perfectly. The color was beautiful, it tasted great (not too strong), and it was a bit dense but still soft. Dinner matched the bread --- kielbasa and cabbage. I was hesitant to try the recipe because I thought it would lack flavor, but it was actually very flavorful. 

Rye Bread Recipe

Original Recipe: Knowell, Allrecipes

Serving Size = 1 - 1 1/2 lb loaf

• 1 1/8 cups water
• 2 tablespoons molasses
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 2 cups all purpose flour
• 1 1/2 cups rye flour
• 3 tablespoons packed brown sugar
• 1 tablespoon unsweetened cocoa powder
• 3/4 teaspoon caraway seed
• 2 teaspoons bread machine yeast

1. Place the ingredients into the bread machine, in the order recommended by the manufacturer.
2. Select Basic cycle and press start.

Chop up the veggies while the meat is browning.

 Kielbasa and Cabbage Recipe
Original Recipe By: Kitkaty, Allrecipes
Serving Size = 3 - 4

• 1/4 cup water (I added 1/4 more)
• 1/2 tablespoon white sugar
• 1 onion, chopped
• 2 teaspoons garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 teaspoon caraway seeds
• 1/2 head or so of cabbage, cut into small pieces
• 14oz Polish kielbasa (I used Turkey kielbasa)
• 2 -3 small potatoes, peeled and cut into small slices

1. In a large skillet, add some oil and saute the kielbasa over medium heat until lightly browned. Remove and set aside.
2. Add the onion and potatoes to the skillet and cook for about 3 minutes, add the garlic and cook until just fragrant. Add the water sugar, red pepper flakes, salt and caraway seeds. Stir to break apart any flavor left on the bottom of the pan, add the cabbage and gently stir. Cover and cook for 10-15 minutes (I had to add an additional 1/4 cup of water).
3. When done, add the kielbasa to the pan, cover and cook for an additional 10-15 minutes.
4. Serve hot.

*Note: I forgot the potatoes so I cooked them in a separate pan and added them in the last 15 minutes of cooking. Oops. :)

Linking to: Foodie Friday, Food on Fridays, Friday Potluck

Pot Roast and Rolls

I always look forward to making meals with lots of veggies. Yes, they are tasty and healthy and all that. But the real reason I love veggies is because I get to chop them up on my butcher block. Is that immature?? It's so relaxing. I could stand in my kitchen all day cutting up veggies. Meat is a different story though. I love to eat meat, but working with it is probably my least favorite thing about cooking. I am a bit of a germ freak. Meat never touches my butcher block. I always use a plastic board, which is far, far away from my wooden board and then I disinfect everything when I'm done. It's so stressful that I reserve veggies to chop, just to calm down. :) No, I'm kidding!! Or am I? hehe

Chop the veggies on your gorgeous butcher block. 

Brown the meat, be patient and you will be rewarded. :)

Add the veggies, herbs and cover.

My favorite thing about this meal is the way it makes the house smell while it's cooking. Wow, my husband and I actually stood in front of the stove staring at it, hoping it would finish faster.

Tyler Florence Pot Roast

Original Recipe: Tyler Florence, Tyler's Ultimate

Serving Size = 8 (My Serving Size = 3)

• 1 (3-4 lb) piece of beef chuck roast, trimmed of excess fat (I used 2 lbs)
• Salt and Pepper
• 3 tablespoons olive oil (Too much in my opinion, I just coated the bottom of the pan)
• 1 can crushed tomatoes (I used whole)
• 1 cup water
• 2 yellow onions, halved (1 onion, cut into big chunks)
• 2 cloves garlic, chopped
• 1 bunch baby carrots (a big handful)
• 2 celery stalks, sliced
• 1 cup button mushrooms, sliced in half (I used stems and all)
• 2 sprigs fresh rosemary (1/2 teaspoon, dried)
• 4 sprigs fresh thyme (1 teaspoon, dried)
• 2 bay leaves

*Note: You might want to increase the rosemary and thyme by 1/2 teaspoon.

1. Season the meat with salt and pepper. In a large Dutch oven (or any heavy pot with a tight fitting lid) heat 2 tablespoons of oil over moderately high heat. Brown both sides of the meat, take your time and make sure a nice crust forms. 
2. Pour in the tomatoes and water. Scatter the vegetables and herbs on top and around the pot roast. Add salt and pepper. Drizzle with the remaining oil (I didn't).
3. Cover pot, reduce heat to low (between low and medium-low). Braise for about 3 hours, basting every 30 minutes with the pan juices. Since I had less meat, mine took about 2 1/2 and I did not need to baste the meat, it was covered in liquid. The beef should be fork tender.
4. When done, serve on a platter with veggies and juices.

Place the rolls on a baking sheet, point side down.

After rising for 1 hour, bake in the oven until golden.

Serve!

These rolls are very light and soft. If you add the full-amount of sugar, it will create a sweet roll. It shouldn't be too sweet though. I cut the amount in half, and the sugar wasn't noticeable at all, which is what I was looking for, so it worked out.

Dinner Rolls (originally sweet, but I cut back the sugar)

Original Recipe: D. West, Allrecipes

Serving Size = 16 rolls

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg, lightly beaten
• 1/3 cup of sugar (I cut in half)
• 1/3 cup butter, softened
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour (I used bread flour)
• 1 package active dry yeast (2 1/4 teaspoons bread machine yeast, or active dry)
• 1/4 cup butter, softened

1. Place the water, milk, 1/3 cup butter, sugar, salt, flour and yeast into a bread machine (in the order recommended for your machine) and select the dough cycle.
2. When the machine finishes, remove the dough and cut in half. Roll out of piece into two 12-inch circles. Spread the 1/4 cup or softened butter over both circles. Cut each circle into 8 wedges each (it will look like pizza, I even used a pizza cutter). Starting at the wide end, gently but tightly roll each wedge and place on an ungreased baking sheet, point side down. 
3. When done, cover with a kitchen towel and place in a warm spot to rise for 1 hour. I usually turn the oven on for 1 minute or less, then turn it off and place the bread inside to rise.
4. Preheat the oven to 375F and bake for 10-12 minutes, until golden. (Original recipe suggests 400F, but I think that's too high for rolls).
5. Remove and serve.

Linking to: Hearth and Soul, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Dr. Laura's Tasty Tuesday.

Braided Cardamom Bread

Finally, it happened! I went grocery shopping and found cardamom on sale! To celebrate, the first thing I made was braided cardamom bread. It's a sweet bread, but it isn't overly sweet and cannot be compared to a cake. The amount of sugar is fairly low. I think it tastes best served warm, with butter, because almost anything else masks the flavor of the cardamom. The only problem I had with the recipe is that it didn't have enough milk and the dough was a bit dry. Even though I added more milk, I didn't add enough because I was nervous about ruining it. Next time, I will add more milk and it will be perfect. Even though the dough was dry, it still turned out very moist. I will be making this again.

Dough cycle finished. If you look closely you can see specks of cardamom.

Break the dough into 3 balls and let rest for 10 minutes.

Braid the bread and cover until doubled in size.

Doubled in size....

Brush the bread with milk and sprinkle on sugar.

Let cool.

Artistic close-up! :)

Braided Cardamom Bread Recipe
Original Recipe
Serving Size = One 14-inch braided loaf

• 3/4 cup of warm milk + extra for brushing the bread
• 1/4 cup of sugar + extra for topping the bread
• 1/4 cup of butter
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom
• 1 egg, beaten
• 3 cups all purpose flour
• 2 1/4 teaspoons bread machine yeast

1. Place 3/4 cup of milk, 1/4 cup of sugar, butter, salt, cardamom, 1 beaten egg, flour and yeast into the bread machine. Select dough cycle. My dough was a little dry, so I added a bit more milk while it was mixing.
2. When the cycle is complete, remove the dough to a lightly oiled surface and break into 3 balls. Let rest for 10 minutes.
3. Roll each ball into a 14-inch rope. Lay the ends on top of each other and press them together, then start braiding the bread. Do not over think it. In fact, try to think of something else or you will forget how to braid. :) Press the other end together so that both ends are solid and the center is braided.
4. Cover and let rest until doubled in size (30-40 minutes). 
5. When doubled, brush the bread with milk and sprinkle on a light coating of the sugar.
6. Bake at 375F for 20-25 minutes. If necessary, cover with foil in the last 10 minutes to keep from over browning (I didn't need to though).

Linking to: Food on Fridays, Friday Potluck, Vegetarian Foodie Fridays, Foodie Friday, Gallery of Favorites