Today’s feature, in which one loaf of bread proves worthy to the crumbs, was a favorite of many readers. From November 2008, the original post can be found here.

—————-

This is the challah.

This is the soup
that soaked up the crusts
that were cut from the challah that we built.

This is French toast
that used up some slices
before crusts filled the soup
that came from the challah that we built.

This is the sandwich, all stacked up and new
that made a fine lunch
before the French toast
and the crusts in the soup
that came from the challah that we built.

This is the butter
on bread from the oven
that made a fine lunch
and lovely French toast
and crusts in the soup
that came from the challah that we built.

This is the dough
all egg-washed for shine
that went in the oven
got slathered with butter
and made a fine lunch
and lovely French toast
and crusts in the soup
and it all came from one challah

that we built.

* please note that the extra dough in the “egg wash shine” photo is a small roll that Josie braided, baked and consumed immediately, thus making it ineligible for the “all-from-one-challah” game. Just so you know.

Build your own challah and watch it disappear! With all the traditional challah recipes in the world, I hold this one – from King Arthur Flour – reliably above all others. Try the four-strand braiding technique or simply stick with the easy three-strand and break out the butter. When you’re down to the last crumbs, you’ll know it’s time to make more.