Most Fridays we try to have Shabbat dinner with the family. While I will occasionally serve alternative breads (such as garlic bread when we have pasta Shabbats or soda bread on the Shabbat before St. Patrick's Day), most weeks we have challah with our Shabbat dinner.
I'm not much of a cook, so I use the Kineret frozen challah. I take it out to rise about six hours before I cook it, coat it with an egg (or a little Egg Beaters when I have that around), and bake it in the oven. It's warm and it's fresh, even if it's not completely homemade.
