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: Intermediate

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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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panajane

Cooking Level: Beginning

Living In: Panama City, Panama Province, Panama

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Reviewed: Oct. 25, 2008

This recipe was easy and made two beautiful loaves (and when I say beautiful, I mean it!) of light, moist, and slightly sweet white bread. Yes, white bread. Although it was delicious, it tasted nothing like challah, and the inside wasn't yellow - at all. Next time I'll follow some reviews and add extra egg yolks to make it yellowish, and perhaps a bit of sugar to make it more like the bakery challah I usually get. Thanks anyway for a great recipe, I'll try it again and experiment for sure! OH yes and people, definitely put sesame seeds on top, it adds a great tastes and definitely looks heavenly!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 8, 2008

I altered this recipe slightly, and it is absolutely perfect! I used an entire pkg of yeast, doubled the honey, and used 1 egg plus 3 yolks--all at the suggestion of another review. This bread is soft, slightly sweet, perfectly tender and chewy, just wonderful! I can't say enough good things!

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Dana H.

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Reviewed: Oct. 6, 2008

It was a little heavier than I wanted, I was hoping for something lighter and eggy-er.

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fannypak

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

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Reviewed: Oct. 5, 2008

Great recipe. I doubled the honey for Rosh Hashanah. My husband usually hates Challah and he ate almost a whole loaf of this one his own.

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 2, 2008

I halved this recipe, so I used only one egg, one egg yolk and used the remaining white for the eggwash. I also used sesame seeds instead of poppy. I didn't let it rise as much as called for, because I was in a hurry, but it still turned out great. Lightly sweet and perfect texture! Easy enough for this little goyeh!

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Oct. 1, 2008

Very good, for my first time making challah on my own I was surprised, will use the advise of friend and use oil and cornmeal on the pan. Loved the flavor though, eggy and sweet!

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third_generation_baker

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

Just made this today and LOVE IT. I only made a few small changes. I halved the recipe since its just my husband and me. I used one whole package of yeast. In the bread I used 1 whole egg and 1 egg yolk. I used the remaining egg white for the egg wash. I added a little extra honey in the bread and in the egg wash. Other than that I followed the recipe and it came out super great. My husband and I have already eaten about half the loaf and I can't wait to eat the rest. Thanks for the recipe.

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Andrea

Cooking Level: Intermediate

Home Town: Willingboro, New Jersey, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Sep. 23, 2008

I followed this recipe exactly, but when I rolled out the three braids for one loaf, I rolled them in cinnamon and sugar. It came out great! I usually kill bread, but this recipe was so easy and good even I managed to make 2 delicious loaves.

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Holly

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Reston, Virginia, USA

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Reviewed: Sep. 14, 2008

This came out beautifully! I admit I modified it for my bread machine....Thank you for the recipe.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 7, 2008

Definitly a keeper! After reading 7 pages of reviews, I used milk instead of water, 1 pack active dry yeast, 1 egg and 3 yolks, ( saved the egg whites for the wash), cut salt to 3/4 teaspoon, added 1 cup plumped raisins, and added 6 drops of yellow food coloring. I realize I made a few changes, but it was awesome! Made into 2 loaves. Thanks Joan!

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Darrol J. Unruh

Cooking Level: Expert

Home Town: Buhler, Kansas, USA

Living In: Fredericktown, Missouri, USA

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Reviewed: Aug. 3, 2008

This Challah tasted great. I used poppy and sesame seeds though and it turned out perfectly. However, after twenty minutes of being in the oven it was finished so watch your Challah carefully!

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QueenBea

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Reviewed: May 6, 2008

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.

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icysnowbubble

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Apr. 29, 2008

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.

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