Should be "Challah Interrupted?"--but I can't figure out how to edit the title...
I'm planning to make challah for Rosh Hashanah, and would like it to be as fresh as possible. So, would like to bake it on the afternoon of the first night--but would rather do all the mixing/kneading the day before? Possible? Suggestions on okay stopping points? How much extra time added after (I assume) it's refrigerated overnight?
Would love to hear from anyone who has done this successfully!
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