Seriously, this is the easiest yeast bread I have ever made. I started with a simple pair of round loaves (why does it always have to be 2 loaves in every recipe?) just following the base recipe. What I turned out was a pair of beautiful round loaves with a medium hard crust, a light white texture and a slightly un-sweet taste. They were beautiful with just a bit of butter, though my husband thought they were too bland on their own.
In response to the bland critique, I tweaked the base by adding some traditional Thanksgiving spices (sage, rosemary, thyme, and poultry seasoning) and created one large braided loaf (divided into 3 equal portions, rolled about 2 feet long and braided just like a hair braid). It was a big hit at the Thanksgiving table when the traditional croissants were forgotten. The loaf lasted through the turkey leftovers and was a great firmness for sandwiches, once I figured out how to slice a consistent size.