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I'll add my two cents to the ongoing challah discussion. I've been making the following challah for at least eight years and we are always thrilled with it. For some reason, this challah doesn't crumble and it looks pretty close to a traditional round challah. The challah keeps well overnight on a plate covered with plastic wrap, stored at room temperature, and does not need reheating the second day. I have no relation to the Gluten-Free Pantry except as a longstanding satisfied customer.

Delicious Challah

Use one package of Gluten-Free Pantry Favorite Sandwich Bread mix. Follow the directions for the traditional oven method, using vegetable oil and water for the liquids.  (If you don't need it to be parve and you're not lactose-intolerant, use part milk and part water.) Instead of the two eggs called for on the package, use two eggs plus one egg yolk, reserving the leftover egg white. Instead of a loaf pan, I use a 9-inch round cake pan, lightly greased. After transferring the batter to the pan, swirl the surface of it with a spatula in a clockwise upward spiral motion, leaving the center higher than the edges. Cover the dough with plastic wrap and let rise in a slightly warm oven, 30-40 minutes. While you preheat the oven, brush the surface of the bread with the leftover egg white, lightly beaten, then bake. After 20 minutes I cover the challah with aluminum foil, shiny side down, and continue baking until done.

This makes a magnificent bread. The slicing qualities, texture, and moistness are so good that I often use this variation for my daughter's year-round sandwich bread, baked in a loaf pan. 

Happy baking!

Amy in Columbus, OH

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