Reviewed: Jul. 12, 2008

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!

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~S~

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 24, 2008

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".

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bananaann

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Reviewed: Jun. 23, 2008

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, braided 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! And a P.S. - I used this bread to make Fluffy French Toast (from this site), and it was very tasty.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jun. 21, 2008

this is an excellent recipe.

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Marti Stephens

Cooking Level: Expert

Home Town: Ethridge, Tennessee, USA

Living In: Corinth, Mississippi, USA

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Reviewed: Jun. 20, 2008

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.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jun. 20, 2008

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

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Zuzana

Cooking Level: Beginning

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Reviewed: May 5, 2008

YUM!

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Apr. 7, 2008

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

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 24, 2008

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!!

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DIS2CRUISE

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Reviewed: Feb. 25, 2008

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

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shadowcreeperz

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

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.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 20, 2008

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!

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Heather de Vega

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

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Reviewed: Feb. 17, 2008

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!

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mandem

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Reviewed: Feb. 10, 2008

Loved this bread - recipe is definitely a "keeper"

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DAKOTAMUM

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Reviewed: Jan. 26, 2008

Wowzers! This is the best. Cooked up beautifully, easy to cut into perfect slices. I have a problem with some bread machine breads being hard to cut. Light, fluffy & delish. I put the milk, eggs, butter, sugar & salt in a bowl, nuke it (on the beverage cycle) until the butter melts, put this in the bread machine canister & add bread flour. I did use 2 t of yeast. Will be making this bread often! Thanks.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

Excellent Challah. I normally take my dough out of the machine after the first rise, but I was sick and feeling lazy today, so I just let the machine do it all. It came out wonderful. The only thing I did different was that I heated the milk prior to putting it in the machine so the yeast would activate.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Dec. 17, 2007

Pretty good bread. The kids and I liked it but my husband didn't like it though. He said it was too sweet. I will more and likely make again.

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chorn74

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 8, 2007

Like many other reviews, I chose to use the Dough cycle, braid the bread, rise for 1 hour, use egg wash and bake at 350 for 30 minutes. I also added an extra 1/4 cup of milk as some others recommended more milk and used 2 cups bread flour and 1 cup wheat. It rose nicely and baked wonderfully. The flavor was not as sweet as I'm used to with other Challah (so next time I will bump up the sugar a bit) but texture was fairly dense as expected with this type of bread. Definitely recommend!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 1, 2007

Good recipe. I braid my challah, but I've received a lot of compliments using this recipe. In fact, I was designated THE challah baker for all future events after my first attempt with this recipe! I follow as instructed, but only put the bread machine on the dough setting. I take out the dough, braid, brush with an egg wash and bake at 350 for about 30 minutes (or until perfectly brown and pretty).

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PTcook

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Reviewed: Dec. 1, 2007

The family thought the bread was good, but not great, and gave it 3 and 4 stars. We all agreed that there are other breads that we like much better. I used the bread machine to make the dough. I then braided the bread, let it rise for about an hour and baked at 350 for about 30 minutes. It looked really pretty. I don't think I will be doing this one again, but it was fun to make and a decent bread. Thank you for sharing the recipe, Suzy.

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