My new Electrolux oven is large enough for me to get all the challot in at once, spread over two trays. I used the lower heat plus fan and just kept the upper tray in a bit longer. I experimented a bit with the recipe. This time I didn't add eggs to the batter. We'll see if the challah is less crumbly.
You must understand that my husband and I don't eat a lot of challah or bread. One smallish roll suffices unless we have guests. So, most of what I bake as challot are round rolls. Yesterday between the challot and rolls, there were about sixteen 16 pieces. That should hold us for awhile. I would have baked a bigger batch, but I don't have freezer space. We only have the refrigerator freezer. That's also why I didn't make cakes, too, when I was baking. Since I have plenty of the two types of 1, 2, 3 cookies I had made when the family came, I don't need cake to serve on Shabbat.
All we need now are guests.
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