Tried my hand at yeasted sweet bread from the King Arthur Baking School cookbook -- one plain, the other is lemon poppyseed.
They came out okay, but I think I screwed myself over by using flour that was too cold because I pulled it straight from the freezer instead of taking it out the night before. The dough got a rise, but not big enough for my liking. Not sure if I also maybe kneaded it too much, as it was really hard to get the long strips for the braids to stay long, they just kept springing back into shorter strips.
Probably won't make this again, but I think the bread will make for some really good French toast.
