Has anyone ever made challah dough in advance and baked it fresh on yom tov? Any suggestions for the best way to do this? I am specifically trying to figure out how I would keep it in the fridge (i.e. what type of container), and then how long it would need to be out to rise before baking. If I wanted to do it for lunch, would leaving it out from before shul be OK or too long (I leave for shul approx. 9:00AM, return home approx. noon). And for dinner, I couldn't take it out until after the new day starts
. . . would that be enough time for the dough to rise if we want to eat reasonably soon after hubby returns from ma'ariv, which probably won't be too long after the start of the second day of yom tov.
I'm trying to think this through in my head, but thought if anyone had experience with this, it could help immensely.