Jewish Challah Bread
When I grow up I want to be a baker. I want to live in a bakery on the shores of Italy where the sun beams in from the open, rustic kitchen. I want to knead and roll until my hands go tingly. I want my hair to smell of fresh bread and vanilla when the cool breeze catches it. I want to be dusted with flour and dotted with chocolate every day. I want to have scars from pulling hot sugar and reaching into brick ovens.
Until then, I will practice. I’ll make Rosemary & Olive Focaccia to give to my neighbors and friends. I’ll bake Irish Soda Bread for St. Patrick’s Day just so I have something to nibble on with my Guinness. I’ll make Eclairs, Paris Brest and Creme Puffs just because they’re beautiful. In this case, I’ll make Jewish Challah bread during Passover week because-to be honest- I am not Jewish and forget that leavened bread is a no-no for some during this time. But this I will keep for myself- it would be just evil to tempt those refraining from bread for the holiday. And I’ll share all the dreaming I whip up. I hope yall enjoy this soft and buttery bread as much as I do. Or enjoy it AS I do swathed with sticky, sweet honey, a hot cup of chamomile tea and an array of colorful, juicy fruit. Nothing could be more refreshing on these Spring days.