A few of you asked about the challah in the last post. This bread is my favorite because it's rich with eggs, honey, and butter. Plus, the recipe is simple to make at home. You just fling all the ingredients together in a bowl, let the dough rise, and then put it in the fridge to bake at your convenience.
When I make a batch of this dough, I usually bake two larger loaves throughout the week and then use the final third of the dough to make cinnamon rolls (I use the filling and icing from this recipe). Yeah, challah-baking weeks are pretty happy weeks around here. It's just the thing to keep us warm and fed on gray November days.
* * *Also in our kitchen:
We've been loving these pumpkin doughnut muffins (thanks to Liesl!).
I could eat vegetable enchiladas every day.
Homemade pizza has been in heavy rotation. We like Mark Bittman's crust and this tomato sauce.
* * *
What's going on in your kitchen these days?