Today is a swelteringly hot summer day here in the Midwest, so I modified Pizza Challah just a bit for humidity. Here's a modification. Modifications in amount or ingredient are indicated with a star*.
3/4 c water
2* tsp active dry yeast
1 tbsp honey
1 egg + 1 egg for wash
1/4 c OLIVE OIL*
3 1/2* c flour (I use 1/3 bread flour)
1 1/4 tsp salt
1 1/2 tbsp plus 1 tbsp* parmesan cheese
1/4 tsp garlic powder plus 1/4* tsp garlic powder
generous sprinkle of oregano
2 1/2* tbsp tomato paste
1 "handful" shredded mozarella cheese
heaping* 1/4 c chopped fresh basil (I can't wait to try this with basil from our own garden which you can read about on my personal blog)
Follow the method on the original Pizza Challah. Sprinkle the whole shebang with 1 tbsp parmesan and 1/4 tsp garlic powder (mixed). Bake at 350 for 30 minutes turning halfway through.
insulated cookie sheet for my challot. Love it.)