Here they are (well, some of them at least)! The bags worked out so well and each is tied with a Tiffany-blue ribbon. The biggest challenge in baking challah is really knowing the dough - understanding when it has been kneaded enough and understanding when it is done baking. It is really fussy and can be overworked rather easily and when it is too tough, the resulting loaf is almost like a soft pretzel rather than a fluffy airy dough. The best thing to do after baking is to tap on the challah... read more
