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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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 21, 2006

This challah is very good. Much better than another egg bread recipe I tried from this site. I am trying all challah recipes to recreate one that a coworker used to make that was eggier and sweeter. But this will be a great substituion till I get my hands on her recipe.

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Rothchild

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Reviewed: Dec. 20, 2006

This is very good. Having never made nor eaten Challah, I can't give it a 'best' rating. But it was easy to make in the stand mixer and looks really nice. It's sweeter than I'm used to, but I'm sure it will make good toast. I wouldn't want it for a savoury sandwich at all.

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Mama_B

Cooking Level: Expert

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Reviewed: Nov. 7, 2006

I wasn't sure what to expect as this was my first time making bread from scratch. I will be making this for a dinner party in a few weeks and I am glad that I gave it a test run first, as there are a few changes I would make when baking this again. First, as other reviewers have said, it could stand to be egg-ier. Also, I like my challah a bit sweeter than this was so I would increase the honey by about 1/2 a cup. The bread turned out great as written, but I think it could be fantastic with these amendments.

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catiebrooke

Cooking Level: Expert

Living In: Edina, Minnesota, USA

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Reviewed: Sep. 30, 2006

Very good, my family loved it and it went fast! I added some raisins, as requested by the family, and they made it all the more delicious

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Rebecca

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Reviewed: Sep. 24, 2006

this is such a perfect challah, i have now been dubbed "offical challah baker" of my family. i made 2 round braids for rosh hashuna, and they were beautiful and delicious. thanks!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 16, 2006

this bread recipe is excellent:pretty easy to follow instructions and results that are exactly what you expect them to be -- a tender and flavorful bread, great with a good cup of tea or made into french toast. I made this bread with raisins and it was wonderful! -- my in-laws could hardly believe i made it myself. :-) I did follow the advice of one member to up the amount of yolks and honey in the dough. Yummmm! definetly a keeper.

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topmom

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Reviewed: Aug. 10, 2006

This bread looked very pretty when it was done. i followed the recipie except i halved it and used 1 cup milk instead of water. I didn't add much additional flour over the amount called for and the dough was very easy to work with. I must say, it doesn't taste as good as it looks. This is only my second time making bread, but my expectations for this was high. My parents loved it because they like the not sweet, not salty types of bread. But i thought it could use more honey and egg flavor...it was just lacking something since it tasted like ordinary white bread to me. Another change, i baked it in a loaf pan so it did take 40 minutes. I covered it after 20 minutes to prevent burning. Also, this bread tasted a lot more moist and much yummier the second day. Overall, it's a great basic recipie.

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ILLUMINATIAN

Cooking Level: Beginning

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Reviewed: Jul. 26, 2006

Fantastic. Also works well with 1/2 whole wheat flour.

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Parco Moon

Cooking Level: Expert

Home Town: Athens, Georgia, USA

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Reviewed: Jul. 20, 2006

This bread came out great! I wish I had had more honey to put in it though...I only had half a cup. Do cover it with foil or else the top will burn. Overall a great bread.

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Meg

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Reviewed: Jul. 9, 2006

Have made this several times and it always gets FANTASTIC reviews. It's best eaten the same day, but it's just fine as a sandwich bread the second day.

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J. Scott

Cooking Level: Intermediate

Home Town: Orient, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 9, 2006

yum yum

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MICHELE_LUTZ

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Reviewed: Jun. 15, 2006

Excellent recipe! Did follow the advice of others and added 1/2 cup more honey and 2 extra egg yolks. Cooking time was only 30 min. and I had to cover with foil to prevent to dark a crust. We used the second loaf as french toast the next morning and it was DIVINE! Thanks!

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CREAMERJA

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Reviewed: Apr. 17, 2006

Great challah bread recipe. I made dinner rolls out of the dough by making small "snakes" and tying them in knots. I placed them on a greased cookie sheet, brushed with beaten egg, and sprinkled with poppy seeds. They came out really pretty, and were more gourmet than regular dinner rolls.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Apr. 17, 2006

I love this bread - it is so good. I kept all the portions the same as the recipe indicated except I added some extra honey. I only had about 8 and a half cups of flour in my kitchen - so I could only add 8 because I needed the rest to keep from sticking - and I believe that's where my problem was. Don't get me wrong, the bread was great but not as light and fluffy as real challah. It still tasted great - and I will make it again but with more flour. I covered after 20 minutes so that it wouldn't get too brown.

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JanerM

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Zumikon, Zurich, Switzerland

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Reviewed: Mar. 20, 2006

This is a wonderful bread- tastes just like the challah my father used to make. Thanks for the great recipe!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 6, 2006

This bread was fairly hassle-free to make, and it tasted delicious. I followed other reviewers' suggestions and added a couple of extra egg yolks and an extra 1/4 cup honey. My only complaints would be that the colour was not that of challah - still very white even though there were the extra egg yolks, and it wasn't as fluffy as I would have liked. Next time, I'll add more yeast. I'll definitely be trying this recipe again, though!

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RACHELBECK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 20, 2006

This is a wonderful recipe! Amazingly light and fluffy bread with a mild honey taste! I've forwarded it to at least two friends who had never had success with Challah and this truly restored their confidence! Possible additions: 2 extra egg yolks and maybe 1/2 cup more honey if you like a yellower, sweeter bread -- but this one is fantastic as is! (I grew up Jewish and have had authentic Challah!)

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Josh

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Reviewed: Dec. 30, 2005

Two changes would make this a four or five: needs substantially more flour to prevent sticking than is stated and should be cooked for ten fewer minutes. Otherwise, it's a good, albeit basic, recipe for challah. As a disclaimer, I have never had "authentic" challah.

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Nathan Bialke

Cooking Level: Beginning

Living In: Moscow, Idaho, USA

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