Reviewed: May 5, 2012

I have made this recipe many times over the last 10+ years - it is absolutely fabulous!

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SienaSK

Reviewed: Apr. 29, 2012

Just made this for the first time. I've tried several bread machine challah recipes and this is the very best.

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Bubbles39

Reviewed: Apr. 9, 2012

This recipe was actually perfect in the flour/water ratio. The dough should be slightly sticky/moist. And I got the right texture. Remember it makes a huge, and I mean HUGE difference in different climates/humidity etc. I would err with the least and then check the dough mid cycle to see if you need more flour or water. Meanwhile, I did two braids from this recipe, and baked up great. Thanks,

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omgheather

Reviewed: Mar. 26, 2012

Followed this recipe exactly except I added sesame seeds on top before baking and it turned out amazing! This was my first time making Challah, and only my second time eating it. My husband and I finish off the entire loaf because it was so good! I ended up braiding both halves and freezing one in a greased freezer bag. I can't wait to bake it up in a few weeks!

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dnhopkins

Reviewed: Mar. 23, 2012

Too gooey. Did not work at all. Did it twice. Same result twice.

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99luftballoons

Reviewed: Mar. 9, 2012

I spent today making this recipe and Bread Machine Challah I. I have to say I like Bread Machine Challah I much more. For this recipe, I did what other people suggested and used 4 1/2 cups of flower instead of 4, but the dough still came out too sticky. When I braided the dough at let it rise again, it sort of ran together and lost it's shape. When I baked it, the loaves came out a little flat. They taste good, and are moist. I think that perhaps the wetting and covering braids with plastic wrap contributed to the over-softness of the dough. Instead I would suggest rolling out the braid strands with flour to help them keep separated.

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berkeleyjess

Reviewed: Feb. 18, 2012

Fabulous recipe. Have made it numerous times and it has never failed me. However, I've used regular flour instead of bread flour. It's never been sticky like the other complaints.

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Peaches

Reviewed: Feb. 12, 2012

Perfect. Dense and fluffy at the same time. The challah of my youth with the time saving step of starting it in the Zojirushi.

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Bebe

Reviewed: Jan. 27, 2012

Delightful! I love the touch of honey. I have made quite a few different challah recipes over the years for our Friday night meal, and this one is scrumptious, and so easy to make!

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Reviewer:

Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

Reviewed: Jan. 15, 2012

I made this for Christmas dinner to honor my Jewish friends. It came out perfect in every way. I followed the recipe as written. I did get a bit adventurous with my braiding which made it all the more beautiful. The flavor was amazing!

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