I've never had real Challah before so I can't say whether this recipe makes "good Challah", but after my sister complained she wanted me to make a fine-textured bread, I decided to try this recipe - and while it might not be the best Challah in the world, it is an AWESOME bread machine bread. After the first rise, the dough was a little too sticky, so I added about 1/4 cup of flour. Other than that, I followed all the directions precisely. The dough rose so well that it puffed up out of the pan and was nearly touching the roof of my bread machine! Once done, the crust looked a bit burnt, but sliced easily. The top crust is wonderfully flaky, and the bread itself is soft and airy as a cloud! It's best served still warm, in a big, thick slice topped with sweet-cream butter - but, once it's a few days old, it also makes brilliant french toast or bread pudding! I plan to bake this bread many times in the future (My sister liked it so much that she wants to have it always in the house!)

Reviewed On: Mar. 5, 2009

Very good - except in the spring and summer months, it's far better with blanched dandelion greens instead of the spinach. Served with a side of fried dandelion blossoms and dandelion blossom syrup...yummy! Maybe I should submit a new recipe called "Dandelion Souffle" - but it's really just a variation of this wonderful base recipe.

Reviewed On: Dec. 18, 2008

I LOVE, LOVE, LOVE these cookies! They're buttery and crispy and they're covered in almonds - how could you go wrong?

Reviewed On: Dec. 18, 2008