Over the last two years I have been making and perfecting a 6 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 2-3 minutes before serving. Easy as!
If this is something you would be interested in, I would love to hear from you.