B: Ah, ha! What a lovely loaf a bread that is. All golden brown, and crusty on top. In a rather nice braid too. Why, I don’t think I’ve seen such a lovely loaf as this. I’ll bet that baking-queen sister of mine made it. Hey, sis! Is that a normal loaf of bread over there? And did you make it?
S: Yep, I made it!
B: Well, ye know.
S: In what sense? What kind of bread isn’t normal?
B: Sourdough, French baguettes, that kind.
S: Well, this one isn’t either of those, so I guess it’s normal.
B: It doesn’t look normal though. Is it the kind Mum always makes?
S: She makes different types… Well. One basis with a bunch of variations.
B: And is this starting from this basis? Does it have all that leftover stuff in it, like, oatmeal, rye flour, corn flower, rice, stuff that makes it not normal?
S: Yeah, it’s basic. Flour and water. (nods) No, none of those things.
B: Bah, no. That’s too normal. You’re saying this is only flour and water?
S: No. That’s the foundation for all breads. Both normal and abnormal.
B: Okay, let’s put it this way. What type of bread would you name that mound of delicious looking substance over there? (points)
S: Challah.
B: Hala? Whatsat?
S: A Jewish type of bread.
B: Jewish, eh? Why’d you make Jewish bread?
S: ‘cus it sounded good.
B: I wonder if that would be considered normal…
S: Huh? What? You’re not getting racist towards Jewish, are you? It’s only a loaf of bread after all.
B: No way, I’m just trying to figure out why it looks so tasty.
S: Looks? Don’t be deceived by looks.
B: Fine! Can I eat it?
S: S’long as you don’t care if it’s normal or not. Go ahead!