Review of last recipe (photo above) - My sauce verte was lumpy, and not emulsified enough, but was SO GOOD anyway!  This would be great with the addition of other seafood and/or salmon.  My re-engineering of the recipe was a success!

TODAY'S RECIPE - LITTLE BRAIDED HERB BREADS
I'm not much of a bread baker, but here goes!

Makes 6 loaves, each 4 servings

1/2 cup sugar
2 tsp salt
3 pkg active dry yeast
about 6 1/2 cups all-purpose flour
1 cup milk
1/2 cup water
6 tbsp butter
3 eggs
1/4 cup grated parmesan cheese
1 1/2 tsp thyme leaves

About 4 1/2 hours before serving or 1 day ahead:

In a large bowl, combine sugar, salt, yeast, and 2 cups flour.  In a saucepan over low heat, combine milk, water, and butter until very warm (120-130 degrees).

With mixer at low speed, gradually beat liquid into dry ingredients until just blended.  Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.  Beat in eggs, parmesan cheese, thyme and 1 cup flour to make a thick batter, and continue beating 2 minutes, scraping bowl often.  With wooden spoon, stir in 3 cups flour to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic; about 10 minutes, working in more flour while kneading (about 1/2 cup).  Shape dough into a ball and place in greased large bowl, turning dough over so that the top is greased.  Cover with towel and let rise in a warm place (80-85 degrees), away from draft, until doubled; about 1 hour (dough is doubled when two fingers pressed lightly into dough leaves a dent).

Grease six 5 1/4" x 3 1/4" loaf pans.  When dough is ready, punch down and turn onto lightly floured surface; cover with bowl and let rest for 15 minutes for easier shaping.

Cut dough into 9 equal pieces.  With floured hands, roll one dough piece into an 18" rope.  Repeat with 2 more dough pieces.   Place 3 ropes side by side and loosely braid, beginning in the middle and working toward each end.  The braid should be about 12" long.  Cut braid crosswise in half.  Pinch cut end and tuck ends under to seal to make two small braided loaves.  Place each loaf, seam-side down, in a prepared pan.  Repeat with remaining dough.  Cover with towel and let rise in warm place until doubled; about 30 minutes. 

Preheat oven to 400 degrees and bake for 15 minutes or until golden and loaves sound hollow when lightly tapped with fingers.  Remove from pans immediately, and cool on wire racks.