Probably about 6 inches square, I think.

Thanks, Lana!

Thank you as always, Jeannie!

Thank you so much, Bonita!

Hi Tina! I’m so glad you all liked them! My apologies for this very tardy reply – I took a bit of a blog break. I haven’t tried them with freshly milled einkorn yet (though I plan to!), but I think they’d turn out just fine! I’d keep the amount of flour the same but maybe let the batter rest for a few minutes to work on absorbing the liquid. 🙂

Aw I’m so glad, Myra! This made my day – thank you. 🙂

Hi there! Victoria Ware ironstone is a reproduction and its value just really depends on how much any particular person will pay for it. It’s hard to determine a price because so much Victoria Ware out there is being sold as antique. My suggestion would be to search sites like Etsy for similar pieces to get a feel for it.

I am so sorry for my incredibly late reply, Stephanie! I took a bit of a break from the blog for awhile. I’m also sorry it didnt’ turn out better for you. I always used Jovial brand einkorn and am not familiar with Young Living. A few thoughts on what could have caused it – too much flour added during handling can cause dry and cracking dough (it’s going to be a pretty sticky dough. If so much flour is added that it’s no longer sticky then it will probably be quite dry). Did you cover the bread while rising to help prevent drying? Also, how did you determine doneness when baking? Internal temperature is probably the most surefire way. Did you brush with the egg wash before baking (for a more golden hue)? Was your oven rack set in the middle of the oven or farther down (which would also affect golden-ness)? Einkorn challah will definitely be a little more brittle than challah made with modern flour just because of the low levels of gluten, but it shouldn’t be overly crumbly. I hope this is somewhat helpful! I plan to review this recipe soon with frequently asked questions I’ve received and give it an update when I can.

Thank you so much! I hope you enjoyed making one! 🙂

Thank you!