Over the last two years I have been making and perfecting a six stranded Challah recipe on my family of which they have been the happiest of guinea pigs. I would now love to share this with you all.
They can be ordered in batches of four at a time; enough for one month. The fresh challot freeze very well and can be ready for Shabbat by defrosting in the morning and warming up in the oven for two to three minutes before serving. Easy as!
If this is something you would be interested in, I would love to hear from you.