A loaf does not have to become a race against the clock. Once it is completely cool, slice and freeze the portion you will not eat soon. Wrap it well, then take out what you need. It is a simple way to have homemade toast waiting on a busy morning. Do you freeze whole loaves or individual slices?

I planned to take part in the Apple Honey Challah bake-along today. And then life happened with a mid-week ER visit and surgery for my hubby. When he returns home, he’ll be more interested in sandwich bread than anything fancy. These loaves were baked with Henry’s hybrid recipe - sourdough starter for flavor and yeast to do the hard work. This has been my go-to recipe since the first time I used it several years ago.

Good morning. We're baking today. Round challah with honey in the dough and apple folded through it. If you've never made one, this is a good day to start. If you've made a hundred, stick around anyway, because the round shaping catches people who braid in their sleep. First, if you're new here from Baking Great Bread at Home, read this part. A working thread is not a live video. You don't have to be anywhere at any particular time, and you're not behind. It's one post that stays open all day. You bake at your own pace and drop a comment in here as you go. Mixed your dough, comment. Dough's doing something weird, comment with a photo. Pulled it out of the oven, comment. Everybody's progress lives in this one thread instead of scattered across forty separate posts, which means you can scroll down and see somebody two hours ahead of you hitting the exact problem you're about to hit. I'm in the comments all day. Ask me anything, and ask it here rather than in a new post, because then the answer helps the next twelve people who were wondering the same thing. Come in late. Come in tomorrow. The thread doesn't close. Photos in the comments are the whole point. Ugly ones especially. Nobody learned anything from a picture of a perfect loaf. Why round, and why apple and honey Challah is braided the rest of the year. For Rosh Hashanah it's coiled into a round, and the usual explanation is that the circle is the year itself with no beginning and no end, or a crown. Apples dipped in honey are the table tradition for a sweet year, so putting both into the bread is just taking the wish and baking it right into the loaf. You don't have to be Jewish to bake this, and you don't have to be Jewish to mean it. A lot of what I know about enriched dough I learned from a Jewish German baker when I was twenty-two, and I've never stopped being grateful for it. There's a lesson about him in the Classroom if you want the story. One note. Today is both Shabbat and Rosh Hashanah, so our observant members won't be baking or online today. That's expected. The thread stays open, and I'll be here when you get back.

I’ve gathered our fall and holiday selections into The Holiday Bake, a standalone guide highlighting recipes already inside Recipe Pantry. You’ll find breads for your Thanksgiving table, holiday gifts, and some fun Kids Can Bake projects too. It also includes our Saturday Bake-Along calendar through the rest of the year. A few selections may change, but this is the lineup we’re planning to bake together. Have a look around and find something you’re looking forward to putting in the oven. https://royal-sleet-ksh4.here.now/ Henry⭐🔥

I was just talking to Candi and she asked me to update the family. They took her back to the OR to clean and wash out the surgical site, and to insert drains. They also put some slow dissolving antibiotic beads in. She is receiving IV antibiotics too, for a few days.