Challah Bread + 6 Tips

Challah Bread + 6 Tips

I'm calling this just 'Challah Bread' but in reality, it's a bread of many names.

To name a few...

  • The Comeback Challah
  • The Trying to Use Up Eggs Challah
  •  The Challah Where I Forgot How to Braid
  •  The Challah that Grew
  • The Photography Struggle Challah

I expected to be a little rusty making my first bread in almost 6 months (because it's too dang hot to make bread in the summer). There's a lot of tactile stuff that goes on when making bread. Unlike regular baking, bread making is a lot more intuitive. You gotta feel when the bread has just enough flour, when it has kneaded enough and when it has risen enough. And all of these things vary on the weather. Bread is alive because of the yeast and it can be quite temperamental sometimes. 

We all have the days when things turn out just the way you expected or even better. 

Read More

French Toast Sticks

French Toast Sticks

In elementary school, breakfast and I always went head to head.

I didn't like eggs because of the yolk, or oatmeal because of the texture. Sugary cereal was never allowed in my household. Cinnamon Toast Crunch, Frosted Flakes, Fruity Pebbles, Cocoa Puffs and so on never lived on our shelves.  We only had unexciting options like Honey Bunches of Oats with Almonds, Cheerios, Mini Wheats, or Kashi. And every child's nightmare...the dreaded Raisin Bran. 

I don't have very many memories of breakfast before school but I have faint glimpses of gulping down plain key lime yogurt (sans granola) and suffering through cooked egg whites and hoisin sauce in the dark hours of the morning. But, more often than not, I remember eating leftovers for breakfast. These were often Chinese leftovers. Rice and ___insert Chinese dish here___. 

Read More