yummmmy!!!!! i divided the dough into two loaves and it turn out great! this is the first time i tried making challah and it was a success! though i did made some adjustments to the recipe like other reviewers like adding more egg yolks and honey... i also baked it at 350 because it was browning too fast at 375... i also baked it for 40-45 minutes.

This bread smelled delicious, looked delicious, and tasted delicious! I used 4 cups of whole wheat flour, as well as 4 cups of cake flour, as a variation. It turned out beautifully and just the right consistency for sandwiches and as a "dipping" bread with spaghetti. Hint: add more honey or sugar if you're looking for a sweeter bread.

This bread turned out absolutely divine, however, it's because I followed Feeding Frenzy's review (search by most helpful). I used 1/4 c. honey and 1/4 c. corn syrup b/c I ran out of honey. I added flour until it was the "right" consistency.. about 5.5 cups. Also, I baked mine at 350 (my oven's a little hot) for 40-45 min. The extra egg yolks really made the difference.. dense and slightly sweet. I will definitely make this again and again. Thanks!

This is one of my favorite recipes, I have made it multiple times, however, I add cinnamon and raisins, the smell is amazing when it comes out of the oven! This does take time and a little concentration (for the kneading). Not toddler friendly however, unless grandma is nearby.

GREAT recipe. Followed it to the letter the first time - except followed the advice about 25 minutes rather than 40. It was done in 25. In the future, I probably wouldn't let it rise so long - I like dense challah. I would probably also add more honey. We dipped it in honey this time to fix that problem. Great bread!

It is a very good recipe. I only add a bit sugar in. I like it when the challa is a bit sweet.

Really good taste and texture. It didn't look very braided after it rose, though. Next time I'm going to roll the dough into shorter, thicker "snakes" to braid. EDIT: A good way to get beautiful, tall loaves is to do a 6-strand braid. There are some great videos on youtube to show you how.

I think I need to keep making. I made 2 loaves on sunday and they came out hard as rocks. Last night I made them again, looked better yet still a little hard. What can I be doing wrong?

Great recipe. It did take longer to rise for me. However, whenever I make bread, I find it usually takes much longer for my dough to rise than the instructions state. Although the braided loaf came out beautiful, I will make it in a regular loaf pan next time. I found that it didn't cook evenly within some of the braids. The texture was heavy in spots. Near the ends where it seemed to come together in one piece, the bread was evenly cooked. The taste of this bread is excellent. Loved it!!!

I have never made bread before, but this was a hit at Easter dinner--my sister-in-law even wanted the recipe! It did take longer to rise each time (about 20-30 minutes extra) but our house is rather cool. I am planning to make it again!

This was my first attempt with this complicated bread and it came out great! Everyone loved it and it has the right hint of honey and it's not dry at all. I even did the 6 strand braid- if you've never done it, go to YouTube and find a video of how it's done. BEAUTIFUL!

My second attempt (first successful attempt) at ever making bread- this recipe was so easy, calls for easily accessible ingredients, and tastes delicious. I turned down the heat halfway through baking, transfered to a lower shelf in the oven, and put foil over the top to keep it from browning too much. Besides that, I can't wait to try this again with cinnamon, raisins or poppyseed! One note: the dough rises a LOT, i got two HUGE loaves out of this recipe. I'd suggest making three loaves with the dough, or two loaves and some smaller rolls. Delicious.

Ive never made bred without my Grandma before, however decided to make this recipe one day. It turned out fantastic! I used molasses instead of honey because i ran out, but it worked out just fine.

WOW! So easy! So delicious! Only adjustment was the baking time (30 minutes, not 40). Consider baking on paper - easier to transport off pan. Good crust, soft center. PERFECT!

Great recipe- I make bread often and this one will be a favorite for sure.

this is so, so delicious! that said, i did (groan) modify it a bit. ;-) to begin, i halved the recipe (not to worry, a half-recipe loaf could feed an army), and then, having re-calculated the proportions, switched out just over half the amount of water for 2% milk, used 1.5x the amount of honey called for, and used one full egg and two egg yolks. i also used white bread flour instead of all-purpose, and for me, it's perfect! actually, for any torontonians out there, it reminds me of yitz's (which is the highest compliment possible in the world of challah!). to really, really get that perfect sweet, richness, the dough could stand to have one or two egg yolks more still, and a bit more honey, but as it is now, it's pretty darn good. i will definitely make this again!

The bread tasted wonderful. It was easy to make. I forgot the oil, and it did'nt matter. It still was good; especially on a winter sunday afternoon.

This was my first attempt at making bread and it turned out fabulous. Super easy and it makes for great sliced bread as well as shabbos style.