Major perk to working at Fifteen: we get Kenny's freshly baked bread every morning in the office. I was trying to cut out simple carbs, but I seriously cannot hold back from these beautiful golden specimens of his oven.
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Today we had challah, a bread that I grew up making and eating, often on Fridays for the Jewish sabbath. Kenny's version (which I just ate with some sweet butter, honey, and a pinch of Maldon salt) is spot-on, with a pillow-soft texture and rich eggy flavor. I might try to snag a couple slices on the way out for tomorrow morning; it makes ethereal French Toast. Bravo Kenny!
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