Musings on bread texture and longevity..

Since making the challah bread, I've discovered that it just lasts a lot longer on the shelf than the other breads. Minimal research indicates that the egg yolk may be given the most credit for this, but I'll have to do more research. Awhile ago I found this page which gives a list of additives for bread recipes and what they do, and now is my chance to experiment. I'll put the link with the list on the blog, and start playing with additives.

My ultimate goal is to make a whole grain (or mostly whole grain) bread that is light, moist and tastes good.