Originally Posted by Embracing Grace

Oh goodness, I think I've tried nearly everything in the book..... I use whatever unbleached white I find at the grocery store, and some brand of whole wheat I can't remember the name of (not much of an answer is that, huh?) With all the flour and dough stored in my fridge, I've considered getting a second one....

My friend really loves the pizza, and I absolutely love the challah. For sandwich bread I like the half and half version of whole wheat and white, but I do love the nutty and slightly bitter flavor of the 100%whole wheat. There are a few I haven't tried, like the American White (which I should get to). I get lazy sometimes. I just want to say that the carmel rolls made from the challah dough are absolutely to die for (and I won't even mention the brioche). I can't make them anymore, unless they are for other people! Actually, nowdays I just make the bread to give away because it's so fun... the neighbors love it. I can't justify making such quantities for our three person family...

Also, I don't use a pizza peel (I found a flat cookie sheet at Target that works just as well), but the stone is pretty essential. The stones are inexpensive though. Right now the cookie sheet is MIA, so I've been using a cutting board.