I absolutely love this recipe. I've made it many times in my bread machine and it is always wonderful. My family loves this bread, and it makes THE BEST french toast - that is, if there's any left the next day.

This had a really good flavor. I mixed it in the bread machine, and baked it in the oven, I liked how it rose so much when it baked, I was afraid that I had done something wrong, like not adding enough yeast, but it rose perfectly in the oven. I did find that the crust got hard fairly quickly, but other than that, it was good!

My family loves this bread. It consistently turns out well. Every time I make it every one says "This is the best bread you ever made".

Just a delicious bread recipe - super texture. I used the ingredients as directed, although took the advice of reviewers and put the machine on the dough setting, and after taking the dough out formed it, let it rise an hour and baked it at 375 degrees for 25 minutes (I found any more browned it too much, and it was done enough). Thanks for the recipe Suzy - a definite make again!

this is an excellent recipe.

The first time I made this it was so moist I kept having to throw in more and more flour. Then I realized much later on that I forgot the sugar! No need to worry it still turned out amazing and still had a certain sweetness. I'm making it again today only breaking down the dough in half to make two smaller loaves. What wonderful gifts these will make. Thanks a ton.

Perfect! I made 8 smaller challahs instead of one big, so my kids could just grab one any time they wanted.

Very easy to make and quite delicious! :)

YUM!

This was very good, I tasted it while it was hot with just some butter on it. Will make again.

made this yesterday for Easter, came out great!! I did put this into the bread machine but only hit the dough cycle. When done my daughter divided the dough into 3 parts made 3 long snakes out of them and braided the dough together tucking the ends under onto a greased cookie sheet. I then placed in dough into the oven (not turned on) covered the bread with a clean kitchen towel and rested the dough for about 25 minutes. When done resting, take dough out of the oven. At this point pre-heat oven to 350 degrees. Now make an egg wash: take one egg white with 1 tablespoon of water whisk with a fork and brush on top of bread I also sprinkled seasame seeds on top too. return bread/dough to oven for aprox 25 to 30 minutes til golden brown. The next time I make this bread my husband suggested to me to meke this bread with raisins in it, that sounds yummy too!!

This came out really great and was very tasty. :)

Gorgeous crust and a great taste. Sadly, mine didn't rise at all. I know my yeast is fresh and I even put it on an extended cycle in the machine :( Next time, I would be careful not to let the salt and yeast come into contact. Ah, well! Live and learn :) Chopped up into cubes, it made some pretty nice garlic croutons.

This is one of the better recipes I have done in my bread machine. The texture is great, especially the crust. I made french toast this morning with the left overs and even though I burned it a little (my mother-in-las called and wouldn't stop talking), it was really great. Thanks for the great recipe!

This is the best recipe I've ever made in my bread machine! I use soy or rice milk instead of dairy milk, and it turns out wonderful. I saw several people found the dough too dry after a couple minutes, but I always find it's too wet and I have to add more flour, between 1/2 to 2 cups more. I also adjusted the recipe to use three eggs, instead of two, after trying it a couple times. I use the sweet, light, large setting on my machine. Thank you so much for this wonderful recipe!

Loved this bread - recipe is definitely a "keeper"

This is a fantastic, easy recipe. I was heating up the milk with the butter but found that heating up the butter, then adding the milk keeps the liquid mixture at the right temp so as to not kill the yeast. I also made this by just using the dough cycle. I then took it out, punched it down and kneaded a bit, braided it and let it rise for about an hour. I then brushed with milk and sprinkled sugar on it (can you say sweet tooth?) and baked in a 350 oven for about 20 minutes. While it didn't exactly double in size as I would have thought during the resting, it rose beautifully once in the oven. A big, beautiful stringy loaf of Challah! Make sure to take the temp of the heated milk butter mixture; I believe anything over 120 kills yeast as does salt, so make sure to put the salt in with the liquid. Also, sometimes I add in some honey and when I do that, I count it towards the liquid measurement otherwise you end up having to add a ton of flour which will make it too heavy.