This is not my first go around with making challah. I’ve been making it for about 20 years and never once had a problem. Now, that doesn’t mean they always turned out moist- but they did turn out.

The other day I was making my mother’s recipe- one I’d made many times in the past. The only difference in my baking was that I used yeast bought in bulk- meaning: there was no expiration date. I had known it was older but not that old- so I used it.

Bubbles brew and I continued with the flour and raisins and 7 eggs. I say that because when you picture it in the trash- I’d like you to see somewhat of a price tag.

In short, each loaf weighed about 4 lbs and when cooked, 5! Instead of making challah, I made fluffy matzah (aka: bricks).

Me: The challah didn’t turn out so good.

Mother: Did you let it rise long enough?