Challah wasn’t always made with fresh or dry yeast. It started with a sourdough starter, like all great breads. This is pure manna, just as you expect challah to be. Add some honey and raisins and keep it in mind for your New Year’s Challah. This bread uses both a starter and yeast for its amazing, feathery texture. You can reduce the yeast, as you get more confident in its rise. But you do not want too long a rise, as this bread also contains fresh eggs. You can also do this bread on Thursday, refrigerate it and let it rise from noon until 3 pm and then bake it for Friday. Whenever you make it, this is just superlative challah.