Reviewed: Nov. 11, 2009

I have used this recipe many times...trying others than returning. It has become a staple in our home and has become the most requested from hostesses when asking what to bring to any dinner Shabbat or otherwise. I even started experimenting by replacing a cup of whole wheat for the flour total. Kudos to Suzy.

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GG

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Reviewed: Nov. 10, 2009

VERY GOOD! EASY! so easy......I have my second loaf in my bread machine for the day for my mom's wedding this weekend. I didn't plan on Challah but changed my mind after making this...I would alter nothing in this recipe....perfect as is.

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Oct. 21, 2009

Very tasty! I made the dough in the bread machine. When the cycle was finished the dough was very sticky so I added flour and worked it in until the consistency felt right. I braided the bread, gave it an egg wash and baked it at 350 for 30 minutes. It was an amazing loaf of bread. Thank you Suzy for sharing.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Oct. 13, 2009

This was awesome! I set it to the dough setting and then braided it, brushed it with an egg wash and baked it at 375 for 18 minutes.

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tizcon6

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Reviewed: Sep. 26, 2009

Excellent recipe. I used bread machine thru dough setting, let it rise just over an hour, shaped it into a braid, brushed on egg yolk and it baked in less than 35 minutes. Didnt last long enough for my challah french toast so need to make another batch!

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SABATRO

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Reviewed: Aug. 30, 2009

Oh...my...gosh. This...was...AMAZING!!!! I cannot believe that your recipe and my bread machine could be such a match made in heaven. Let rise and punch down twice??? Never again. This was the PERFECT recipe for the bread machine. Thank you so very much for posting!

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zoesmama

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Reviewed: Aug. 21, 2009

So I made a few substitutions, but it turned out great! I used 1/2 white whole wheat flour (my new favorite flour!). I also used honey instead of sugar. Turned out perfect in my bread machine. Yay!

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Amybean

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Reviewed: Aug. 15, 2009

I like to experiment with different Challah bread recipes and this one remains our family's favorite. Sometimes I set it for the dough cycle, remove it, and let it rise on a floured board, punch it down then braid it and let it rise again. Then I brush on an egg wash and sprinkle with sesame or poppy seeds and bake in oven on a lightly greased cookie sheet for about 30 minutes or until lightly browned. It looks so pretty braided and tastes terrific when spread with butter. When I invite dinner guests, they always ask if I am having that "fantastic braided bread" again! This bread is a classic keeper for sure!

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coffeecup22

Cooking Level: Expert

Living In: Matthews, North Carolina, USA

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Reviewed: Jul. 30, 2009

The tastiest bread I've ever had! I love it! I used butter instead of margarine because that's all I had and it came out fine :).

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B.B.

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Reviewed: Jul. 16, 2009

Thank you!!

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chrismother

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Reviewed: Jun. 29, 2009

very easy and yummy! So glad I don't have to buy store challah anymore.... I followed the recipe as instructed and did not need to make any adjustments.

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jwolfova

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Reviewed: May 26, 2009

Followed recipe exactly, produced a sweet white bread that was really pleasing.

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amylisai

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Reviewed: May 23, 2009

I have made this twice now and both times it was excellent! I made it in my bread machine for dough and then shaped it & baked it in the oven. Once as a loaf and once as rolls. It has been a hit for my family too - the rolls were great in their lunchboxes :)

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mrsljnr

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Reviewed: Apr. 19, 2009

I made this today and changed nothing (i usually fiddle with things, didn't this time lol). My family and i loved it! Great recipe! Thank you.

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icebear7

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

I love this bread! It is fast and easy and taste wonderful.

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AshleeEM18

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Reviewed: Apr. 15, 2009

This is a good challah recipe after all, except the dough was so sticky after the dough cycle finished. I had to return the dough back to the bread machine with 1 1/2 cup of flour (whole wheat flour used here) for a 2nd mix. The dough then was split into 2 parts. Rolled out andBraided

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JZY4310

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Reviewed: Apr. 13, 2009

Used breadmaker to make this dough, let dough rest five minutes, formed three ropes (about 12 inches) and braided on greased cookie sheet. Brushed with egg wash, covered with plastic wrap, and refrigerated overnight. Allowed to come to room temperature, brushed again with egg wash, and baked at 350 till beautiful. Delicious, attractive, and easy. Best when eaten the day it's baked.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Mar. 31, 2009

Excellent challah! I followed the recipe exactly, except that I substituted soy milk for regular milk, because we're lactose intolerant. It came out perfectly in the bread machine, on the light setting. I will be making this again and again to use for sandwiches during the week.

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JAMES528

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

Very moist hubby loved it, I did use 1/2 of the sugar called for. :)

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ar4stall

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Reviewed: Mar. 12, 2009

I made one change, I subbed the sugar for honey. It turned out beautiful. It is nice and moist, not too sweet, I look forward to making sandwiches for lunch with it.

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