I recently made a loaf of Challah for my family. It was my first Challah and it came out with great flavor. It was a six-braided loaf which I did not let proof long enough, which lead to a bit more oven spring than you'd want from a Challah. The texture was light and fluffy, with a bit of creaminess to it. However, at the end of most bites there would be a gritty crunch to the bread. Any ideas?
I have two thoughts:
1. I used honey, which had crsyallized. I did however, warm the honey back up to a liquid state before adding to the dough.