I want to be better about making challah every Friday for Shabbat, but I don’t get off work until 5:30, which obviously doesn’t leave me with enough time to make the dough, let it rise, braid it, and bake it before Shabbat starts. I’m wondering if making the dough either the night before or during my lunch hour then refrigerating it would work or if it would ruin the rising process. I’m still new to baking. Have any of y’all tried this and succeeded?
submitted by /u/Ok_Vermicelli1415