A Challah for slicing and freezing
Today my wife asked me to make a Challah for slices that she will use from the freezer.
I usually bake braided or snail shapes, but for a sandwhich or a snack, a loaf made in my adjustable non-stick pan is ideal.
It took me about 6 years to develop my recipe.
It is very soft, fluffy, slightly sweet, with an unusual flavor note that is hard to guess.
People invite us to dinner beacuse I bring some fresh bread, not just because of my charming personality. lol
Side note* I am VERY particular about bread knives.
I have been sharpening knives for many years, but only recently did I learn how to sharpen a serrated edge.