I like baking in the month of May. My kitchen stays cool most of the day, the weather is so pleasant the boys fly through their schoolwork to get outside, and there is no holiday pressure.
There’s not a lot of bread in my diet, partly because I’m “reducing” and partly because I refuse to waste my calories on store bread. I guess that makes me a bit of a bread snob.
This challah (guttural ch, c’mon, you can do it) is from a recipe in a very well-respected bread book and it just was not up to my usual standards. I don’t have the inclination to go fiddling through my archives, but somewhere in there is a better looking challah. I’d recommend sticking with Smitten Kitchen’s recipe.
Anyway, it made excellent french toast.