The Bread Project - Challah French Toast

The Bread Project was back in full force last week with an old standby - challah, the bread that launched my desire to learn how bake leavened goodness in the first place.

I tried a new recipe this time as I was doing the baking at 10,000 feet in Keystone, CO and needed to make adjustments for the altitude. But even with a recipe tested in mile high Denver, the two loaves still cooked a full twenty minutes faster than the 45 minutes the Denver recipe called for. Luckily, the nose knows when something in the oven is in danger of burning. In the end, the loaves stuck a bit to the pans, and I lost some of the bottoms, making them pretty fragile. But they served their purpose for Friday night dinner, and even did double duty in Steve Berson's famous challah French toast for Father's Day brunch on Sunday...


Mmmm. It was delicious. The brunch also featured...

Turkey sausage (casing free) and...


A lovely fruit salad (notice that the bananas are on the side, respecting my extreme banana fear.)

The three handsome Berson men celebrating Father's Day in the fine Colorado sun. Good company. Good eats. No complaints. (notice Daniel's Madras shorts!)