Reviewed: May 20, 2006

Absolutely fabulous! This was the first time I have ever tried making bread. I read about "proofing" on this site so I did that and I did use my stand mixer with the dough hook. I turned the oven on the lowest temp. then turned it off and let the dough rise in there with the oven door open.I couldn't believe how much the dough had risen the first time. A wonderful aroma will fill your kitchen when baking this bread. When it comes out of the oven all a lovely dark golden brown colour you will be amazed. "A work of art"

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 4, 2006

The texture is ok. But it's WAY too eggy for me. It was cooked in 20 min. I tripled the sugar and still it was just slightly sweet. I don't think anything could overpower all those egg yolks. Bummer.

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tinyscrafts

Cooking Level: Expert

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Reviewed: Jan. 2, 2006

I was looking for a recipe to use up some eggs, and came across this one. This bread came out wonderful and looks and tastes amazing! If you are looking for a more dense challah or egg bread, don't try this recipe. This recipe makes a very light and fluffy loaf. And for those of you who don't like to eat challah plain, try it with whipped cream cheese, it is sooooo good! Thanks for the recipe, it was a good way to use up extra eggs!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Dec. 26, 2005

Wow Kevin! Loved this version of Challah very much. Only change I made was subbing honey for the sugar. I made two loaves out of the dough; one of which I gave as part of a Christmas gift. So pretty and glossy! Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 23, 2005

I make thanksgiving dinner rolls out of this recipe and everyone loved them i have been asked to make these again for christmas thanks for sharing

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THESTRAUGHANS

Cooking Level: Expert

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Reviewed: Dec. 19, 2005

Imade this recipe for one loaf again this week I added 2 TBS extra sugar with slight improvement in taste. Used 2 1/2 cups flour instead of 2 1/4 as recommended. Found consistency of bread much better. This time bread rose to nearly 4". If you cook for 40 minuetes as directed you will probably end up with charcoal at 375 degrees. Found 25 -26 minutes adequate for one loaf.Note: there are inconsistencies in recommended amounts of eggs and flour in recipe. This should be corrected. Bread very good.

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cookman

Cooking Level: Intermediate

Home Town: Hixson, Tennessee, USA

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Reviewed: Dec. 3, 2005

This bread is beautiful to look at and tastes good, especially when I used it in the Baked French Toast recipe on this site. CAVEATS: I did double the sugar. I bake in a 24-inch oven (smaller than traditional) and at 22 minutes in was running to the oven to discover a very dark loaf that was already smelling done. I covered it to stop more browning and let it finish it's time. I'm a lazy baker and a dough this sticky was very hard on my mixer, so next time, I may try kneading by hand. But it is super-light and makes a great braid, and my kids loved it as regular toast.

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SARGON

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Reviewed: Nov. 23, 2005

This bread is phenomenal, and the aroma while it's rising and baking was more wonderful than you could imagine. And yes, it does bake up to be one enormous loaf, but for Thanksgiving, I'm going to make it into individual rolls. I have the feeling they're going to be the hit of the gathering. Try this recipe...you won't go wrong! :)

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TINAKNEPPERSMITH

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Reviewed: Oct. 22, 2005

This was easy and delicious! The bread was great on its own, and even better as French toast the next morning. I doubled the sugar because I like my egg bread sweet, and it was just right. I halved the recipe and made one loaf. A word of caution when making one loaf, I only cooked it for 30 minutes and I think it would have been better after 20-25 minutes.

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KevinB

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Reviewed: Oct. 13, 2005

This bread is delicious, bar none. It made two HUGE 9x5s

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HELLODJ

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 13, 2005

I made this for a scrapbooking party and just made 2 round loaves. After they were finished baking & cooled, I sliced 1/4 of the tops off and hollowed them out. Then I cut the insides into chuncks, filled the "bowl" with spinach dip, arranged bread chunks around the bowl and, "Viola!" It was a fantastic treat! I also used this recipe to make "soup bowls" with cream of broccoli & cheese soup and everyone's plate was empty and I swear licked clean! (children too)

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Jul. 31, 2005

This was a great egg bread dough. I wrapped it around some smoked sausages (like pigs in a blanket) we've eaten them for breakfast, lunch, and dinner.

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OAKRIDGEDUDE

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Reviewed: Jun. 29, 2005

Oh my gosh! When I opened the oven it was a Lucy moment! This bread rises so high. It is wonderful, light, I was afraid it would fill the entire oven. Wouldn't change a thing!

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LynCocks

Cooking Level: Expert

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Reviewed: May 5, 2005

This has become a family favorite. I make the dough in my bread machine under the dough cycle and the bread is always excellent.

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JENSTAR

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Reviewed: Mar. 24, 2005

This bread takes a while to make but it is SOOOOO worth the effort. It's relatively easy and very impressive looking. Fantastic with fondue...

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CRIS0407

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Reviewed: Mar. 7, 2005

This recipe is outstanding. The loaf came out very, very light (very close to king's Hawiian bread) and huge. If you are experimenting with this recipe, I suggest you half it. My loaf, using the complete recipe, came out to be 5" high, 7" wide and the length of the cookie sheet. Mind you, it is so light I didn't mind at all. I did double the sugar to 1/2 cup. I think I could have used even more. I've searched and tried many challah recipes. This is by far the best. Definitely a keeper.

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SUSANNA31

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Reviewed: Dec. 14, 2004

This bread is totally unediable on it's own, I was so disappointed when I tried it fresh out of the oven that I did not even serve it. Since I hated to see so many ingredients go to waste I decided to make bread pudding and it was delicious, so I'd recommend you use it to bake with but not to eat plain.

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MELLYGIRL23

Home Town: Sultan, Washington, USA

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Reviewed: Aug. 1, 2004

This was my first attempt at making bread, so it's possible this was my fault. However, it seemed to come out okay, but I didn't like the flavor and it was annoying using so many eggs for one recipie.

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THEDUCKIEST

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: May 13, 2004

I have to say this is the BIGGEST loaf I've ever baked. I also would make it into 2 smaller loaves next time, unless you're doing it for a party... it certainly looks IMPRESSIVE as one giant loaf. And with the egg wash- it's just so pretty. Be careful with the time in the oven. Mine only took about 30 minutes. Check it with a thermometer. A loaf like this should read between 200-210 degrees when it's done. Don't overcook it. It is very light. The only change I would make to the recipe is adding just a tad more salt and maybe 1/3 cup sugar instead of a 1/4 cup (but I DO like my bread a little sweeter). It is the lightest textured loaf ever, just melts on your tongue. Would definitely make it again. But if you're looking for the rich tasting challah bread that you used to get in the bakery, this isn't it. It is in a class by itself, but not a substitute for traditional challah. Excellent for french toast.

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