Challah

It's farm share season again, and in addition to the fresh produce in my kitchen, this means I have a lot of farm fresh eggs:

Clearly, I turn some of them into dough for Challah:

Once the dough is well kneaded, I set it to rise:

A few hours later:

I split the dough into six parts:

And braided it:

Yum.

Bread I Like: Art and Soul

It may not look like much:
But this is a delicious pull apart bread brought to you before your entree at Art and Soul, a hotel restaurant in Washington, D.C. run by Oprah's former chef.

I have to also suggest that you try their bloody mary. It comes with candied bacon.

Buttermilk Banana Bread

I am forever cursed with bananas too brown for me to enjoy. Not that I mind.

This time I added pecans and used some buttermilk:

Next time, a little more green on the ends - or baked. I don't mind: