Vacation 2013
As I write this post, I am relaxing on an island in the Caribbean, 1,500 miles from the bakery—a good reason not to think about feeding starters or molding sticky balls of dough. Not that I would trade my new life as a bread baker for the life of a sun worshipper. From the reclined position of my chaise longue, I can watch the bronzed bodies on the beach walk by, myriad graphic images—some quite imaginative, others quite hideous—tattooed on their bodies. On our flight down to


Lisa’s Favorite French Toast
Serves 5 to 6 Ingredients: 1 BLB Challah loaf or braid, one day-old
8 large eggs
¾ cup 2% or whole milk
½ tsp. salt
2 – 3 Tbsp. butter Preheat oven to 250°. Preheat griddle, if using, to “French Toast” setting, or place 1 tablespoon of the butter in a 12” non-stick skillet. Cut challah lengthwise, then crosswise, into ½ or ¾ inch slices. In a large shallow pan, beat eggs with fork, then add milk and salt, and beat until well mixed. Place 6 or 8 challah slices in the egg m

