Reviewed: Nov. 9, 2007

I knocked off one star, only because I do think it will need some of the adjustments that others suggested...such as more honey and egg and only 30 minutes of cook time, instead of 40. Still, for my first from scratch bread making experience, it was WONDERFUL! Will use this recipe, altered, from now on! Thanks for the recipe!!!

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Debbie

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 28, 2007

I've never made a loaf of bread before in my life, and when I served this with dinner, I looked like some sort of ridiculous expert breadmaker! I didn't have any honey on hand, so I used 1/2 cup of sugar with a little extra water so as to not throw off the consistency of the mixture.

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Caroline Victoria

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Paris, Ontario, Canada

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Reviewed: Oct. 21, 2007

My wife is Jewish and I made this as a surprise for her one year for Hannukah. She said it was the best she's ever had so it must be good!

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MORRIS_KW

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Reviewed: Oct. 19, 2007

this was my first time making this bread and it was the best bread I've ever made. my 2 boys and husband loved it. I got 3 breads out of this recipe. I highly recommend this.

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h.c

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Reviewed: Oct. 18, 2007

Best recipe for bread EVER!! I didn't have to make any adjustments--perfect as written.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 29, 2007

This is a beautiful bread. It has a great taste, texture and crust. It takes a long time from start to finish, but the actual time working with it is not that long. I never made a braided bread before and was pleased that it's not that hard to do. I halved the recipe but still got an enormous loaf. This is a winner.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 14, 2007

After only having made bread once in my life, I decided to give this recipe a go. As other posters suggested, I used an extra egg in the batter, and used 3/4 cup honey instead of 1/2 cup. The loaf on the top rack was done in 25 minutes; the loaf on the lower rack took a couple more minutes. The final product tastes a bit like King's Hawaiian Bread, which is a good thing. It's great just pulled from the loaf, or toasted & topped with margarine. I'm going to try using it to make French Toast over the weekend. I wound up using almost 10 cups of flour in order to make the dough "not sticky." I'm not sure if that was just because of the extra egg + extra honey or not. I'd say just make sure you have a little more than 8 cups of flour on hand before you start, just in case.

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NightShayde

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Reviewed: Sep. 12, 2007

This was really easy. I halved the recipe, used one egg for the batter and one egg for the wash, and it turned out great. One of my friends who is Jewish said that it was very authentic! I think it's a great tasting bread, and I'll definitely be making it again.

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252BECKY

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

Perfect bread! Came out excellent, will be making this again soon. I braided and used the egg wash, the oven time was a little shorter then 40 mins--more like 30 for me.

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Rosemarie

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2007

It was amazing; I used 4 eggs instead of 3 and 1 cup of honey instead of 1/2. I also substituted 2 1/2 water with 1 milk+1 1/2 water.

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Anoosheh

Cooking Level: Expert

Living In: Lansing, Michigan, USA

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Reviewed: Jul. 26, 2007

Tried this last week using my bread machine on dough setting. Best bread I have ever made in my bread machine. Brushed tops of loaves with butter before baking. Delicious, Made this last week. Best bread I have ever made in my bread machine. Husband has already requested that I make again. Delicious"".

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Retired Cook

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

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Reviewed: Jul. 23, 2007

This was my first time making a yeast bread and this turned out beautifully-I accidentally put in 3 eggs instead of 2 and it still turned out--my family loved it.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jul. 18, 2007

I wasn't sure what to expect from this recipe because I have never tried Challah bread before. It was easy to make. The braids made a beautiful presentation. The taste was bland at the very first bite but then as I chewed it the flavor developed and I before I knew it I had eaten half a braid. It made excellent french toast the next morning. Good recipe, but not the grand slam I was looking for.

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Melissa

Cooking Level: Expert

Home Town: Glennville, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Apr. 21, 2007

This was my first attempt at challah, and it got great reviews from the whole family. Maybe my oven is unique, but it only took about 15 minutes to bake. At 25 minutes my first loaf burnt, so be careful with your bake times.

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SusanQ

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Reviewed: Mar. 22, 2007

This was excellent! I halved the recipe to make one loaf, it was huge! I used 1 packet of instant yeast. I will definitely make this again, but add another egg and some more honey.

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icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 17, 2007

I used Seasame seeds instead and it was great.

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NCarson

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Reviewed: Jan. 22, 2007

This bread is yummy. I made the whole recipe, and it is a lot of dough, and makes 2 huge loaves!! The dough is a little hard to handle when you first start kneading it- very sticky and it's a huge ball of dough. But then it comes together. I used half King Arthur White Whole Wheat Flour. it turned out very well- still light and it rose very well- a little too well, but that was my fault because I put it on top of a hot oven. It got really fat and puffy, lol. I've never made of eaten Challah before. It's so good with butter and honey or cinnamon/sugar. I enjoyed this recipe.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

Recommendations- For those who commented it wasn't quite sweet enough, I agree. Added an additional 1/4 C honey, baked it for 32-35 minutes. Noticed the first bread I baked was a bit overdone at 40 minutes. The second time baking it for less time and with a splash more of honey was what took the cake!!!

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Peggy

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Jan. 21, 2007

My roommate was terrified that I was going to try baking the challah for our Shabbat dinner considering that I had only tried to bake Challah once before and we hadn't purchased a back-up. But, it turned out great! I did add a little more honey and egg after reading the other reviews, but I'm not sure if it was necessary or not. Either way, she's passing on the recipe to her mother and now that we have this recipe, we've sworn off purchasing challah!

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slpdocstu

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Reviewed: Jan. 7, 2007

This was fun to make & even though I'm still a novice at bread-making, the dough was great to work with; it seemed almost ... silky. I got to use my new mixer to mix/knead the dough and it was a snap! I did replace 4T of flour with 4T of vital wheat gluten which always seems to help my bread doughs rise in my coolish climate. In fact, I sort of got overly-involved in catching up with Grey's Anatomy on the 2nd rising and let it rise too long; so the size of the loaf is gargantuan! :-) I cut this recipe in half for one loaf since there are only 3 of us home right now. Had some for toast this morning, but my main plan is to use it with the "Oprah's Favorite Sandwich in America" (FABulous curried chicken sammies!) for dinner tonight. While I am, by no means, a challah expert, I was expecting this to taste a little more eggy, but it is still a very nice bread. Thank you so much, Joan!

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