Does anyone recall how spectacular fresh yeast is? Especially in a challah?
Fresh yeast is available from local bakers or by Fleishmanns (look in the dairy case). Whatever you do find some because fresh yeast makes the best challah possible; the scent of fresh yeast challah replicates a real bakery in your kitchen (even as it rises, never mind as it bakes!) You can also let this rise about 20% and then freeze the dough/loaf. Let it rise in the fridge the night before baking and give it 1-2 hours on the counter before actually baking it.