Reviewed: Jan. 30, 2009

My sister and I both love this recipe. Up the honey if you want a sweeter bread. I like to make 6 strand braids for my loaves which we sometimes take to our home fellowship as part of the communion. My sister also made a braided wreath for Rosh Hashana. Simple and beautiful. Makes everyone think that you're an expert baker!

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bookwormans

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

Excellent recipe. I've been making bread for a few months now and just decided to try my hand at Challah. This recipe was easy to follow and made for amazing, tasty loaves.

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RAINCLOUD

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Reviewed: Jan. 13, 2009

I can't even tell you how much I loved this bread--not only eating it, but baking it, as well. I think that next time I'll add a little extra honey, though, because I like my challah sweet.

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Jessi

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2009

This doesn't taste anything like challah... it tastes like italian bread.

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ccoletti

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Reviewed: Jan. 3, 2009

My very first try at making challah and it turned out great! I added two extra yolks and about 1/4 a cup more honey as one commenter suggested and it tasted delicious, just like the store bought loaves! My only complaint is that it did not rise very much and was a bit denser than I expected, but no one seemed to mind since I made it yesterday and they are already eaten up!

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Melissa

Home Town: Lynbrook, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Dec. 29, 2008

FANTASTIC!!!! Sooo good! I doubled the recipe - and use a 6 lb bag of high glutten flour. I also sometimes use 1/1/2 cups of honey and sometimes use 1 1/2 cups of sugar instead of the honey...depending on what I have available. We like our challah sweet. I make the double batch the night before I want to bake the challah, I spray a garbage bag with PAM and put the dough in the bag. I pour about 2 tbsp. of oil into the bag and then place the bag into the fridge to rise overnight. In the morning - I don't have to wait for the dough to rise! It rises and is ready to be breaded and is a wonderful consistency to work with!!! I love this recipe and make it all the time! I braid the challah and let it rise for about 20 minutes, and bake it in a 350 degree oven for about 30-40 minutes, depending ton the size of the challah. i have also used some of this dough to make "Cinnamon Rolls I" from this website! Amazing recipe as well!!!!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 24, 2008

I have made this recipe four times now, and everytime it turns out great. I always put 3/4 cup of honey instead of 1/2, and I add raisins. After the bread is done, and baste it in butter and then sprinkle cinnamon sugar on the top. I like to either do a 5 or 6 strand braid, and then swirl the loaf into a circle. I have been using all purpose flour, but today I'm trying bread flour. We'll see how it turns out. Thanks for the recipe!

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<3 DogLover <3

Cooking Level: Expert

Living In: Saint Augustine, Florida, USA

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Reviewed: Dec. 19, 2008

The best challah I've ever made. 5 stars!

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nigelamelia

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Reviewed: Dec. 18, 2008

I used a KitchenAid 6qt mixer and used 10+ cups of flour to get the proper consistency. During my initial try, I set the convection oven to 370 degrees and baked for 35 minutes. As you can see I should have removed the Challah sooner.

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The Nielsens

Cooking Level: Expert

Home Town: Yokosuka, Kanagawa, Japan

Living In: Gilbert, Arizona, USA

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Reviewed: Dec. 16, 2008

Excellent recipe. My bread was done in 25 minutes instead of the 40 that it said it would take. but the whole family loved it. I will definetly make this recipe again and again!!

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mom the baker

Cooking Level: Intermediate

Living In: Bowmanville, Ontario, Canada

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Reviewed: Dec. 12, 2008

the texture of this bread is awesome. So silky when you are kneading it. I didn't find it really eggy although I added an extra egg to the recipe. But, it really didn't matter because it tastes great! Won't last long!!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Nov. 29, 2008

After reading some of the other reviews and practicing a couple of times I made this recipe just the way I like it. I really like a sweet and fluffy challah, so I also halved the recipe and used a whole packet of rapid rise yeast. Instead of 4 cups of all-purpose flour I use 3 and 1 cup of self-rising flour. I also use 1/2 cup of honey. I allow the dough to rise 1.5 hrs the first rise and 1 hours the second, but I find that it doesnt actually look a whole lot bigger, so dont be scared if this happens. Make sure to cover the challah half way through baking as the top tends to burn.

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dina

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Reviewed: Nov. 27, 2008

This bread is fantastic!! I used an extra 1/4 cup honey, an extra 3/4 cup flour, an extra egg yolk, and only 1 teaspoon salt in the dough. I only kneaded the dough for a minute after it rose. I let the braided loaves rise before I baked them and I brushed them with 2 egg yolks beaten with 1 tbls. milk. I baked both braided loaves on silicone mats at the same time for 35 minutes. The bread tastes kind of like a dense, really, really good sweet Hawaiian bread. Beautiful and delicious!!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Nov. 19, 2008

My family loves this bread and it was fairly easy to make. I just followed the recipe. However, I have no prior experience with Challah bread so I don't know how it's "supposed to taste".... But we enjoyed this.

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jennazenna

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

Yum. I used 2 eggs in the dough for one loaf. My husband and son devoured the bread. Wish I had added some raisins. My loaf baked for about 25 mins.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 15, 2008

Fabulous recipe as is! We have made several times and get 2 loaves that we braid into 6 strand Challahs. Gorgeous presentation! Large loaves too. If do as 3 strand braid can get 4 loaves.

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carollou3

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Reviewed: Nov. 12, 2008

As a homeschooling family, we made this recipe when we were studying the Jewish holidays. Everyone loved it. Smelled so good. Makes 2 huge loaves. The kids keep asking for it. I will make it again.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Nov. 12, 2008

This Challah isn't very Challah-like. It is nice braided white bread. Pretty, but not at all eggy and not sweet enough. Will try again with recommendations from other reviewers, but I don't hold out much hope.

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DRIZZLY

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Reviewed: Nov. 10, 2008

This was the first loaf of bread i made in my new kitchenaid mixer.I did exactly what the recipe said.Had to add over a cup of extra flour because still too sticky.Could have added more but i stopped.Still turned out a beautifull,huge braided delicious loave for this italian.

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The Nibbler

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

This bread requires more baking time than other breads, which I foolishly did not pay attention to the instructions. The challah was underdone in the middle (it was basically dough). Because it is braided the middle does require more baking time and might not be done int he center. Follow the instructions completely. The challah that was salvageable was yummy, though I do agree with other reviewers and think that next time I'll maybe add two more eggs or egg yolks to the dough to make it eggier. Still, it was tasty. Will try it again but with the corrections.

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