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Nibbles: Egg Bread at BJ’s

I went through a long period of time when I made bread constantly. Then my husband learned how to make baguettes from Chester’s Charlie van Over, who wrote a book called The Best Bread Ever. My memory still makes me sad that my husband is gone, so I have never made baguettes and I continued to make bread, but only a couple times a month. Still, I can find it therapeutic to make bread. As a matter of fact, I couldn’t tell you how much a loaf of bread costs at a supermarket. I haven’t bought sliced bread in decades. Bagels and rye bread, yes, when I can find Pittsfield Rye in the supermarket. But I do buy the double loaves of challah at BJs. It is incredible for making French toast, bread pudding, or just for a sandwich, especially during tomato season, with a jot of salt and mayonnaise. I think it is made in Monsey, New York. It keeps for at least a week in the bread box and it is as good as any challah I have ever made. Freezes well, too.

Challah from BJ’s