Instructions: In a large mixing bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it ...

If you like crustier bread, I recommend using the egg wash. Without it, you'll get a softer baguette. Cover the dough with plastic wrap and let it rest again for 20 minutes.

Challah slices, dipped into an egg custard, are fried in a skillet to make French toast in New York. Credit: AP/Cheyenne Cohen — Your bread slices should be around ¾-inch thick, and no more ...

Use bread that is a bit on the dry side, meaning it needs to be a few days old. When I have a fresh challah, I simply slice it 3/4-inch thick and leave the slices on the counter for about 24 hours ...