So I made my first egg challah. I picked Joan Nathan's recipe after looking at all the recipes.
The house smelled like Jewish heaven. It looks great and tastes great.
I know the store bought challahs have that special ingredient baked in it to preserve itfor freshness, etc.
Today is the 2nd day and already I feel the loaf starting to get hard.
Is there an ingredient I can use to preserve its freshness?
Any help is greatly appreciated.