I have the two of them rising right now.
The dough was very oily and wet, but not difficult to handle. The biggest
problem I had was in braiding the loaves -- whenever one of the strands
came in contact with one of the others, it stuck fast.
Judging from my past work with challah, tsoureki and christopsomo, this
dough probably needed some more flour.
I'll have some pictures of the finished loaves when they cool enough to
cut. The inside has a surprise.
Barry
