We ended up being invited out for both main meals on Shabbat, so I brought challot with me and requested that everyone eat from them. (And there are still some in the freezer.)
Years ago, when I first attempted challah baking and until just a couple of years ago, I considered it a very stressful act. My first time baking challah was the very first time I had ever seen yeast dough, so I really didn't know what I was doing. It made me feel very insecure. There were times I baked challah very frequently, but that feeling of "I really don't know what I'm doing" dominated the experience.
I also discovered an "allergy" to fresh yeast, which used to be the only type in Israel. My fingernails would get infected, so I kneaded the dough wearing cotton gloves. Oh, yes, I always have made my challah by hand, sans machinery. Discovering dehydrated yeast made the kneading much safer and healthier.
Then a few years ago, after my neighbor totally renovated her kitchen she had a special challah-baking ceremony as a chanukat habayit, celebration. A different neighbor came in and showed us how to make challah with a special ingredient, prayers. Ever since then, my challah baking has become a special spiritual experience.
PS you can find my challah recipe here.
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