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

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