Fluffy honeyed challah
Sweet sauces
It has taken me years to get to a near-perfect challah recipe (no recipe is ever really perfect, but this is as close as I've gotten). I've played around with the number of eggs, amount of oil, length of rise, and anything else I could think of trying, with inspiration from the recipe over at Smitten Kitchen (http://smittenkitchen.com/blog/2008/09/best-challah-egg-bread/). Below you'll find the ingredient list and process that created my best challah to date - fluffy, eggy, and slightly sweet. The process requires that the loaves freeze overnight and thaw for around 8 hours (4-5 in the fridge and 2-3 on the counter), so keep that in mind before you start.
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