By Reyna Simnegar. Persian Food from the Non-Persian Bride
I like using dry active yeast because it is very easy to find and store. I keep it in the freezer to make it last longer. Also, there is one gadget that I could not do without when making challah: my beloved Bosch mixer. It can handle huge amounts of dough and, while I agree that making challah by hand can be therapeutic, I find that keeping my sanity can be therapeutic too.
3 Tablespoons active dry yeast
For the dough