Challah! (pronounced “ha-la”) Get it? Challah to the Best… yeah ok, still lame, but the bread is good!
This braided butter and egg bread makes the best French toast.
I like to make my challah a few days prior to the day I plan to serve French toast. I love bread fresh from the oven, this one is no exception unless it’s for French toast. All toast really, I like those breads a day or two old.
Traditionally this bread is braided and left as a free-form loaf, meaning it’s not baked in a bread pan but rather just on a baking stone or sheet pan. The last time I made this I braided it as usual but then I put the braid in bread pans. The result was a lovely high rising braided loaf that made some pretty impressive French toast.
The challah recipe is below. Here’s what I do for French toast:
It’s that time of year where our meals start looking boringly familiar; meat, and cellar vegetables, you know potatoes, carrots, squash, cabbage and some rice…or tacos. This is usually when I try to mix things up a bit and start slathering the vegetables in bacon fat and olive oil and roasting them. It’s a nice change. Who doesn’t love anything cooked in bacon fat?!
“Dad! Come up here! There’s a monster outside!” –Little boy
“What? Come down here.” -Mike
(little feet stomping down the stairs)
“Come ‘ere. Look! There’s a cow out there!”-Little boy
“Anna! Anna!” I was vacuuming in the laundry room. It took a while for Mike to get my attention.
“Come see this.”-Mike
The fire is lit in the old stove slowly warming the oven for the day. I’ve got a day of bread baking planned. My coffee is hot and the flour mill is grinding away. Morning is my favorite time of day. Once I’ve got enough flour ground for the first batch I can get started. For now I’ll steal away a few quiet moments and tell you why I love to use my home-grown, home-ground, whole wheat flour.
It’s been three years since the little miss came into the world with the all the fury of the February storm we had that night. She is still a force to be reckoned with! Joyful, but hang on to your boots! In her honor she gets waffles with whipped cream, berries and of course rainbow sprinkles.
As the unspoken tradition goes, the rainbow sprinkles will cover the kitchen counters and floor. I will be finding sprinkles for weeks to come. It’s worse than glitter as far as I’m concerned. But they bring a big smile to everyone so I’ll just go with it.
The waffles follow suit with the rest of the baking on the farm and are made with our farm fresh flour and topped with fresh whipped cream and berries or for those of us who like things a little simpler (ahem, me) some of dad’s homegrown/homemade maple syrup.
Here’s the recipe I like to use.