Reviewed: Dec. 30, 2006

I got a breadmachine for christmas, this was the first recipe I tried. I followed the directions exactly and it came out perfect! Was very soft and still tasted good the next day, will definately make this again.

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ellabell

Cooking Level: Expert

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Reviewed: Dec. 24, 2006

This is a great recipe - I make it almost every week. To make it a little healthier, I use canola oil in place of the margarine and whole wheat flour for 2 of the 3 cups of flour called for. (Because of the whole wheat flour, I also add 2 tsp of wheat gluten to help with the rising.) I make just the dough in the bread machine and then braid and bake in the oven afterwards at 350 for around 40 minutes. I have some in the oven right now and the house smells delicious!

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lisa h

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Reviewed: Dec. 5, 2006

Delicious challah! I let the bread machine do the mixing and kneading, then shaped the loaf into a braid by hand, brushed with an egg wash and sprinkled it with some coarse sea salt. It looked like the Platonic ideal of challah when it came out of the oven, and tasted pretty darn good, too. Thanks for a super recipe! This is a keeper.

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VikingKvinna

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Reviewed: Nov. 20, 2006

Awesome!! I made in entirely in the machine - got requests to make it again. Used a few tablespoons wheat bread flour since I did not have quite three cups of white flour.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 13, 2006

Excellent recipe. Taste and texture are very good. I might use a little less yeast than recipe called for because when the bread started baking, it rose even higher & touched the lid of the bread machine. It made terrific French Toast this morning!

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Manzanita

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 14, 2006

This deserves 10 stars atleast!! Easily the best loaf of bread on this site. Rose nicely, has great texture & flavor. I scalded the milk, cooled it to 100 degrees & proofed the yeast in it with a pinch of sugar. I then added the 2 eggs & 3 T oil(instead of margarine). I poured that into the machine; combined all dry ingredients & poured that on top of the wet ingrediemts. Set on medium & voila! a beautiful loaf of bread!!

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Aug. 4, 2006

Simply perfect!No adjustments needed!

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Vesi

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2006

This has the exact texture of the challah that I buy at my local bakery. But, this way, I can make it myself at home! Thanks so much for this recipe.

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DAVISAM1

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 6, 2006

Great challah- I add 1-2 extra Tbsp. sugar to it. I make it on the dough setting in my bread machine then let my kids braid it. Then I let in rise in a warm oven for an hour. Then glaze it with a mixture of one egg and 1 Tbsp water. I bake it for about 20-30 min. at 350. My family LOVES it!! Looks like I bought it from a bakery!!

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TammyW

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: May 6, 2006

This bread is wonderful! I used the bread machine to make the dough and then, like others suggested, braided it, allowed it to raise and baked it. It was beautiful! I am amazed that I did it myself!! Thank you for sharing this recipe!!!!

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Apr. 30, 2006

Good bread - not the best I have had, but it had a nice flavor and dense texture. I would make again.

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Apr. 17, 2006

This bread was quite good and definitely very easy. I think it could use 1/4 teaspoon more salt, though.

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alissaz

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Reviewed: Mar. 12, 2006

This bread is *tasty* and really easy to make. I used 3 eggs and real butter instead of margerine. The only downside is that the bread was too big for my machine. I will make the dough again and bake it in the oven.

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Nadine S

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

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Reviewed: Mar. 9, 2006

followed it exactly and it was amazing right out of the bread machine. my husband thought it was bread on steriods! so soft and flavorful. this is coming from a bread snob.

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SONGHELEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 25, 2006

oh so good! my neighbors across the street (we're 11,13,14) love baking stuff and this was definately good! do a honey glaze/sauce about 2 tbsp honey and 1/4 c. water and boil and spread just a tad onto the bread!

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breadmaking_girl

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 18, 2006

Came out looking perfect! I was a bit worried about my yeast since it didn't seem to rise at first, but once it started baking it sprang to life. I set it on the sweet bread setting which has a shorter baking cycle. It was a beautiful light yellow and very tender. I threw in a handful of rasins and made yummy french toast this morning!

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Alex H

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 3, 2006

Great recipe! I have a 2# Oster machine and I left all ingredients the same except I used a full pkg of yeast (2 tsps) instead of 1 1/2 tsps - result was a very fluffy, sweet egg bread. Thanks - just what I was looking for!

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*~* Erin *~*

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Newark, Delaware, USA

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Reviewed: Feb. 3, 2006

the taste was pretty nice, but once this bread is cut and hits air, it dries up in minutes, I bake bread often, and that hardly ever happens to me... won't make again. sorry

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