Reviewed: Nov. 5, 2009

This is the best I have tried so far. It is very delicious. I followed the directions exactly and it turned out great! Make sure you watch the baking time and check it 5 minutes before to make sure it doesn't brown too much.

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grl123

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Reviewed: Oct. 20, 2009

I followed this recipe with no additions or deletions and it was really good. I wasn't so sure it would turn out that way, though. Eight cups of flour was not enough for me - I must've added two additional cups to the dough to get it to the right consistency. It also took a long time to rise - 2 1/2 hours instead of 1 1/2.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 10, 2009

I've now made this twice, and both times it was delicious! Instead of oil I use applesauce, add two extra eggs to the mix and throw in 3/4ths of a cup of golden raisins. It's a good way for me to get extra protein in a delicious snack!

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Kat-chan

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Reviewed: Oct. 9, 2009

This turned out tasty , smells wonderful and looks great. I used half whole wheat flour, added 1/2 a cup of brown sugar, and two extra egg yolks. Then I used an egg wash and baked for 20 minutes uncovered then another 10 minutes loosely covered in foil. It's a little dry, next time I am going to add a bit more salt and oil, 1 cup of honey (no brown sugar), and bake it for 25 minutes uncovered to tweak it, but it's really good now anyway:)

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MidnightCookies

Cooking Level: Intermediate

Home Town: Haverford, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 6, 2009

My 13 year old daughter and I made this for the first time ever making a bread. We both had a blast and we thought it came out great! We gave our neighbor the other loaf. All of us agreed, it's a definite keeper! I thought it was too dense but was told we over-kneeded ithe dough. We'll cut back next time and add golden raisins.

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capon

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Reviewed: Sep. 18, 2009

I used 1 egg plus 2 egg yolks in the dough, and I also took the advice of adding some honey in with the egg wash. Delicious!! I let it rise for a bit too long and they were probably twice the size they should've been, but the baking instructions were perfect. Very tasty! :)

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April_Loves_Animals

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Reviewed: Sep. 18, 2009

I added one more egg, and upped the yeast to 1 1/2 tbs and added a 1/4 cup granulated sugar. Excellent, will definately us this as my go-to recipe for challa.

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Lisa S.

Cooking Level: Intermediate

Home Town: Stony Plain, Alberta, Canada

Living In: Auburn, Alabama, USA

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Reviewed: Sep. 18, 2009

I made this recipe yesterday and it turned out great. Light and fluffy. Way too much for our family of four. I made three round rolls with this recipe. Need to figure out how to half it.

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Lana

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Reviewed: Sep. 18, 2009

Wow! I just made this recipe, the bread is still warm. We loved it. I only made one loaf so I halved the ingredients and it's delicious. The only thing I think I will change next time is adding more honey, we like it sweeter. Thank you so much!

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HanaIchi

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Reviewed: Sep. 16, 2009

This was the first loaf of bread I ever made, and I'm going to have to make more because it's so delicious! I only made one loaf. It came out with a beautiful golden brown crust, the slightest hint of sweetness from the honey, and a nice soft interior. I think I added about an extra 1 1/2 cups of flour but it was fun to knead it and braid the dough. Thank you for a great recipe!

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jessi

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Reviewed: Aug. 26, 2009

This bread came out wonderfully! I mixed mine in my mixer with the dough hook on speed 2 and had to add 2 more cups of flour, but it came out perfectly! It's a lot of bread, so maybe next time I will half it

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Jennifer Marie

Cooking Level: Intermediate

Home Town: Lake Forest, Illinois, USA

Living In: Lake Bluff, Illinois, USA

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Reviewed: Aug. 22, 2009

this was awesome. the bread came out picture perfect. ill make this again for sure!!! i did a 6 strand braid for a thicker bread for sandwiches.

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~KC~formally YoungCook

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

This was good. Not our favorite (I always make challah with 1/3 white, 1/3 wheat and 1/3 barley flours, which I did here, but otherwise followed recipe.) We really enjoyed it, just not a fav. (We have 2 other recipes that are debating their superiority over each other...)

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Aug. 7, 2009

I halved the recipe to make one gaint loaf, I brushed it with egg and a pinch of cinnamon. t was awesome but the next time I think I`ll double the honey .

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 31, 2009

Whenever I make this, it doesn't last long. I tend to make a twist instead of a braid and increase the honey a bit.

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CourtneyLee

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

I have made challah before and I had success with the previous recipe and goodness I wish I had stuck with that one! This makes for a delicious bread but it calls for the preparer to let it rise AFTER you braid it. When I did that (I admit I was perplexed at the instruction) the challah rose and no longer looked like it was braided. I am disappointed that this had to happen. Next time I know to stick to my other cookbook.

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RoxyPoxy

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Reviewed: May 17, 2009

really simple to make and delicious. i added an extra 2 eggs to the full recipe and i think it came out even better but i've done the original and its good.

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equuswiz

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Reviewed: May 12, 2009

I decided to make challah bread after my husband and I picked up a loaf of it at the bakery. It was the best bread we have ever tasted! I chose this recipe after reading the reviews and went with it. I added an extra egg to the mix and used a 1/2 cup honey, which resulted in needing to add about 10 cups of flour instead of 8. I mixed everything by hand because I was worried about overworking the dough. I watched a video on youtube on how to braid the loaves after the dough had risen. I used one egg white mixed with a tablespoon of honey as an egg wash. I baked one loaf on a cookie sheet lined with parchment and the other on a baking stone. The loaf on the baking stone got dark right away so I had to put foil on top of it to keep it from burning. The baking stone loaf only took 25 minutes while the cookie sheet loaf needed 30. The bread itself is fantastic, a little bit dense but soft and lightly sweet. It is so delicious. The recipe is easy even with a few slight modifications. My husband and guests raved about how tasty it was. I can't wait to make this again!

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Bake4Fun

Cooking Level: Intermediate

Home Town: Export, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: May 4, 2009

Great recipe indeed! However, for today's hurried lifestyle that we're leading we can't always prepare everything at home. I live in Atlanta and have found a little artisan bakery that supplies the freshest commercially available challot in the city! I go at least twice a month...Check them out http://gochallah.com

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Naskovitz

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Reviewed: Apr. 12, 2009

Great recipe! After I had already mixed my dough, I read many reviews that suggested increasing the amount of honey; next time, I may opt to do that, but it really is great as is. The loaves are absolutely HUGE! I was too intimidated to try the 6 braid method, and instead chose to braid with 3 and it looked wonderful. So glad I only baked for 30 minutes as 40 would have been too long. I tented the bread with foil after 20 minutes so as not to have a really dark crust. Thank you for posting this recipe!

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