Should be "Challah Interrupted?"--but I can't figure out how to edit the title...
I'm planning to make challah for Rosh Hashanah, and would like it to be as fresh as possible. So, would like to bake it on the afternoon of the first night--but would rather do all the mixing/kneading the day before? Possible? Suggestions on okay stopping points? How much extra time added after (I assume) it's refrigerated overnight?
Would love to hear from anyone who has done this successfully!
Yes, just keep it refrigerated until about an hour or so before you want to shape it, depends on how large of a loaf you're making. You want it to come to room temperature. Since you're leaving it overnight, you could cut the yeast some but it would be fine, maybe taller, if you don't.
I have great results with freezing my Challah and reheating it in the oven on 200. No one in my house can tell the difference.