Resisted the urge to add flour - dough was tacky but judicious use of a dough scraper + patience = no sticking to the counter. Dough had plenty of spring but the baked loaf did not have the structure of my honey challah recipe. There was a backbite of overyeasty-winey flavor. Husband suggested that this particular recipe would make great French toast. I think that this dough would make a fine coffee cakeas noted above. Better yet, I'd try forming the dough into a filled pecan ring ala those white-boxes-with-the-blue-printing on them we find in the supermarket. That is what I'm going to do with the remaining challah dough in my fridge - either that, or do a fold in with a sheet of butter and make some Danish pastry.

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