Challah is one of my favorite breads. I remember my grandma buying it in the morning and giving it to us for breakfast (we were around 8) and having it with only butter. Because it was still hot, butter would start to melt a bit... Mmmmmmm I can still taste it.

I've never needed so much sugar in challah - mine is usually egg rich instead.

I use basically this recipe:

https://smittenkitchen.com/2008/09/best-challah-egg-bread/

Ya I don't see the need for sugar there. I looked through my babas recipes and even her raisin challah didnt have sugar.

I bet it's tasty but not interesting to me.

No recipes have been passed down in my family but a single recipe for a weird mac-n-cheese. Share your babas recipe! :-)

4-1/4 cups flour

1-1/3 cups water

1 tablespoon instant yeast

1 tablespoon honey (optional)

1/4 cup vegetable oil

4 egg yolks (extra large eggs)

1 tablespoon salt

I verify the yeast with warm water + honey, then I throw the whole mess into the bread machine and let it mix/wait/punch down/rise etc. Then I take it out of the machine, form the challah, let it rise again on a sheetpan, egg wash, and bake it in the oven.

You can add more yeast for faster rising but since I use a bread machine I don't bother.

You can throw raisins in without affecting the rest of the recipe. Traditionally challah with raisins was for rosh hashana, and was in a circular shape rather than braided, like polish paska.

There are obviously a ton of different challah sandwiches.