Following up on my previous bread making efforts, I came across a recent phenomenon as seen on Slashfood called "no-kneed" bread. Essentially, you throw the ingredients into a bowl, stir it up then let it sit overnight. The next day you bake it in a preheated, covered pot (I used a Corelle casserole). Sounds simple, right?
Never satisfied with just any old bread, and never satisfied with just one type of fancy, ethnic breaded bread I figured,"hey - how about challah?" Now in case you have never heard of this incredibly delicious egg bread, just head over to that last link at Wikipedia and read away....Don't worry, I'll wait for you.
After trying numerous variations on a theme, I narrowed it down to one recipe that, after extensive tweaking testing will produce a (in my opinion) perfect loaf, either completely in a bread machine (a handy shape for french toast), or if the time permits, can be braided by hand and baked in the oven for a more traditional loaf.