Corned beef sandwiches.

What are a few of my favorite things to cook? Challah and Corned Beef! I thought it would be fun to pair the two together for a delicious dinner.

I cooked the corned beef according to the package directions. Each sandwich had two slices. The meat is so good that I didn't add any sauces to my sandwich, there was enough delicious moisture!

I have made this challah dough dozens of times. Normally I split the dough in two to make two loafs, or make one big loaf. This time I pulled out little pieces of the dough to make knots. I let these knots rise a bit before putting them in the oven. I made 6 knots this time, but there was enough dough to make 10-12 rolls.

I cooked these for 20 min at 350 degrees. I skipped the egg wash because I didn't want to waste the excess egg. A lot of the definition was lost when the rolls cooked up, but they had a shape that was perfect for mini corned beef sliders. Yum!

French French Toast

"Accounts differ as to the origins of the Luftwaffle. It is agreed that it began as a fulling and nutritious breakfast served by the brothers of Zeta Psi at MIT. The staple of the Luftwaffle is a Belgium waffle with a German flag stuck in its center. It has also been known to include French toast, German sausage, and an English muffin." -Keith

For Keith's birthday he requested his favorite breakfast (French toast) but with a special request. He wanted me to place a french flag ON the toast. I was more than happy to deliver! I suppose that this is a variation of a Luftwaffle, but I'm instead calling it French French toast.

For the French toast, I made a loaf of homemade challah. I skipped the braiding and egg wash since I would be soaking them in eggs the next morning! The egg mixture for this breakfast had 4 eggs, some milk, vanilla, cinnamon, a dash of allspice, a tiny amount of nutmeg and some brown sugar.

The only critique I got from Keith is that next time I should slice the bread thinner.