I’m always working on my brownie-game. Whether I am actually making brownies at home, or eating them outside my kitchen (preferably here, where, I would posit, NYC’s best brownie is currently being made), I’ve constantly got brownies on the mind.
Peeps, these are thumbprints for those of you that like chewy, salty peanut butter cookies, PB&J sandwiches, and eating sweets without a speck of pesky old gluten. Now personally, well, I’m awfully fond of gluten (a controversial stance, I know), but loads of people aren’t, and I’m trying to be more accommodating/gluten-free friendly.
So this is a recipe for a super easy, super delicious quick bread from my friend Jess Reed’s new book, The Baker’s Appendix. Now, it’s true that I’m going out on a bit of a limb here, as up until now I’ve only posted “original” recipes on this here blog. But you know, change is good, and this loaf cake is even better.
If it comes as a bit of a surprise that I am sharing a recipe for challah bread here, I get it. I haven’t really developed any yeasted bread recipes for this site prior to this, save for my recipe for buttermilks parker house rolls. But here’s the thing, after reading Molly Yeh’s challah recipe in Molly on the Range, and realizing that it is practically identical to my grandmother’s (see picture of said grandmother’s recipe below), I felt compelled to take a stab at my own version.