Here's the recipe I use for Yom Tov Challah. Credit here goes to Bernard Clayton a grand Midwestern baker with a great soul. For Rosh Hashannah substitute honey for sugar and instead of braiding the loaf, shape the dough into a lop-sided sausage and roll it up into a coil. You can also add a cup of raisins for extra sweetness and/or nuts. The saffron makes this dough ethereal and if you can use a dairy Challah substitute butter for the oil:
Happy New Year to ALL!!! (and volvoguy, I L O V E heavy food!)Speaking of which, Gyrafoam makes the very BEST CHALLAH bread that I've ever put in my mouth. It absolutely melts on your tongue....and don't EVEN let me get started on his chopped liver! Mark Lightedcontrols