Challah

The recipe I used is found here. I halved it and kneaded in some fresh rosemary and thyme at the end. The finished product definitely needs more salt. Upon re-reading the recipe, I have no memory of adding the salt, so I may have accidentally skipped that step. Previous loaves of challah I've made have been a bit dense, but I had time to let this one fully rise three times and the texture turned out very nicely. My oven runs a bit hot, and this loaf was done after about 15 minutes at 350, rather than 35 minutes. I forgot to grease the baking sheet (on top of forgetting the salt), so it stuck. Cooking on low blood sugar never works.