I made a round challah for Roshashana last night. It came out all doughy in the middle because I didn’t let the yeast activate long enough. I modified the recipe I usually use for challah by adding honey and then rolling raisins into the braids before weaving them together. I threw a ton of rainsins on the top, but that seems to have been a mistake because they swelled and burnt. The outside of the bread was quite tastey eventhough the middle wasn’t edible! It was my first time making Roshashana dinner, and I don’t think I did a bad job- just a little different.
