"It doesn't taste like your old ones."I had my husband help with the kneading; that's always the hardest part for me. I used Demerara sugar, rather than the dark brown I used to bake with.
"It's not like we remember."
This challah is very easy to "shape," since all it did was roll lots of balls and place them, with room to expand/rise in the baking dish. A friend reminded me that I had once lent her a heart-shaped baking pan in which she baked one of those "ball challot" for a special occassion. This "shaped" challah isn't to be sliced/served with a knife. Everyone is supposed to just grab a ball, making it lots of fun for kids and those young at heart.
Years ago, probably during my Stern (SCW) days I remember hearing at the Shabbat table that challah tastes better when ripped. My husband never went for that idea, so years ago, when he wasn't home for a Shabbat and I was alone with the kids, we'd enjoy tearing pieces off the challah for ourselves, rather than being served knife-cut slices.