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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jnstoops08

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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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Apr. 8, 2009

It's been about 25 years since I last baked homemade bread. I chose this recipe because I wanted an eggy bread similar to an egg bagel. I got 2 HUGE loaves of bread out of this recipe. I did read the review of FeedingFrenzy below, and followed her tips except I did not half the recipe and I did not add extra honey. Next time, however, I will half this recipe and follow her tips because I would have liked this a tad sweeter. Even as is, this bread is delicious! I would definitely make this bread again. I did not have a bread machine or the mixmaster with the hook, I did it all by hand, and still it came out so good I could not ask for a better loaf of bread for my holiday table! I would recommend strongly the use of parchment paper to line your baking sheet rather than greasing one up. It will eliminate the bottom of the bread burning. I gave it five stars because it yielded such generous loaves and it tasted really good. I am storing it in the freezer wrapped in foil for the upcoming holiday. It freezes well. 5 Stars. Well done!

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Nena902

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

This was so fabulous! I made 2 loaves. It came out fluffy and so sweet. I forgot to add the eggs until I had already formed the dough so I added anyway and it still came out great! I took the advice of other reviewers and added 2 extra egg yolks and also mixed honey into the egg to brush on top of the loaves. It was so good it reminded me of my favorite Jewish bakery where there is a ridiculous line on Fridays to get challah. Anywho I was so excited to get this out the oven and try it that I burned my arm:( Yes I should add that I am extremely impatient! Thanks for the recipe!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 7, 2009

I've made this twice now, the first time it came out crumbly and not light and fluffy like I prefer, though the taste was pretty good. This time around I added 1 whole tablespoon of dry yeast (I halved the recipe so as to only have one loaf) and used half a cup of honey. I added the honey to the warm water to let the yeast go nuts on it, and once I got a nice thick foam then I added the rest of the ingredients. This time I was also much more careful about my mixer overworking the dough, and my oven runs hot so I baked the loaf at 325 for maybe 25 minutes, then checked it, and had to put it back in for another ten. It turned out just as beautiful and fluffy as I like it to be, and I'll definitely be making this very often from now on.

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Chajara

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 1, 2009

Wonderful recipe and wonderful Bread! I have only failed at all the bread/dough recipes I've had prior to this one! This dough was silky and smooth, rose well and was easy to prepare and knead. I used my kitchenaid to mix the dough then turned it out and kneaded by hand. I let it rise in the over with a pan of just boiled water on the bottom rack, easily doubled in size. The baking time was exactly right and the loaves were golden brown and lovely! The only change I made to to recipe was to use half honey and half brown sugar (but only because I ran out of honey). I will definitely be making this again!

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Kristen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 26, 2009

This recipe makes a wonderful challah but I do adapt it a little. 1. I use maple syrup instead of honey. 2. Maybe it's because the maple syrup is so runny but I always need an extra 300g of flour. 3. I make one loaf with poppy seeds and the other I cover with cinnamon sugar (This one is also incredible for French toast). 4. I bake both loaves together for 30 minutes exactly. This recipe along with my own adaptations always creates the best bread I've ever made and is quite simple.

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Mandy

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

This is the first time I have ever made anything like this. I took the advice of others and changed the recipe a bit. It was wonderful, there was nothing left for the next day. I made a loaf to take to my son in Dallas, my granddaughter loved it.

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beckieg

Cooking Level: Expert

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Reviewed: Mar. 20, 2009

I have made this recipe several times and it's always delicious. I always sprinkle a little cornmeal on the pan before baking. Don't skip the egg wash before baking, it makes the loaves look and taste better. Take note, this makes a lot of dough, enough for two large loaves. Depending on how fast your family gobbles it up, you can always bake one loaf and freeze the other.If freezing the dough, let it rise one time, punch it down, knead it, and shape your loaf before freezing. I've tried it both ways. I have to admit I liked it better when the dough hadn't been frozen. You can always share the extra loaf with a friend, or it makes great french toast a day or two after baking. If you want to make a beautiful braided challah there are a lot of "how to" videos online you can refer to. Takes a bit of practice but the results are impressive. I'll make it again and again - it's a family favorite. This was the first "from scratch" bread I ever made; mixed up the dough in my kitchenaid, and it wasn't hard at all - don't be afraid, try it!

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