Reviewed: Nov. 24, 2005

My official bread recipe now! I'm like others - a complete disaster any time I try making bread. But no longer! This one turned out nice and fluffy, and a great flavor. Better than the bakery bread! I was absolutely amazed with myself. You have restored my hope in making home made bread. Thank you so much!

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BEARNESTA

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Rome, New York, USA

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Reviewed: Oct. 10, 2005

Delicious, I might add a bit more honey next time.

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bombur

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Reviewed: Oct. 7, 2005

This Challah was exactly what i had hoped for! It really tasted like the challah i was used to, and the way i braided it was beautiful! Everyone loved it, and it made excellent french toast and good bread pudding. Thank you soooo much!!! One more note: i can't eat store bought challah now without saying, "the one i made was SOOOO much better." =D

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 11, 2005

Relatively easy but even with the extra egg this challah wasn't eggy enough for me.

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Mandy

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 6, 2005

This challah did not taste like a lot of the challah I've had before, but it is still one of the best breads I've ever had. It made two enormous loaves and everyone I gave it to loved it.

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HELLODJ

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 28, 2005

First of all WOW did this thing rise!!! I made 1/2 the recipe(one braid) and the way this thing rose, I could have made 2 braids! But I had tried one Challah bread recipie before this, Bread machine Challah Bread, which was much better than this. So if you can figure out how to convert a bread machine recipie to doing it by hand, I'd recommend that recipie over this one. All in all, this is quite good and makes excellent French toast.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: May 26, 2005

I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/2 tsp [this means you have to reduce proof time by about a half], (2) I used 1/2 cup of honey instead of 1/4 cup [Mmm!], (3) I used one whole egg plus three yokes [this gives it a much more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah!

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Feeding Frenzy

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Reviewed: Mar. 31, 2005

I too, found it needed less time to bake. But this is such good bread. Wow. It makes really good French Toast, and toddlers absolutely love it. I've not made bread very often before, but this is incredibly satisfying to make!

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AILSAK

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Reviewed: Mar. 30, 2005

I will make this again, and again. It is a new family favorite!

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JACQUE2002

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Reviewed: Mar. 29, 2005

Really good bread and beautiful to look at as well. Makes BIG loaves.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Mar. 21, 2005

Very good! I omitted the poppy seeds and added plumped yellow raisins (see below). I also brushed the bread with an egg wash (see below) prior to baking. How to plump raisins: Place raisins in a small saucepan, cover with water and bring to a boil. Remove the saucepan from the heat. Cover & let the raisins stand for about 5 minutes. Drain & use the raisins as directed in the recipe. Egg Wash: Stir egg yolk with 1 tsp. sugar and 1 tbsp. water. Brush over loaf PRIOR to baking. These little tricks will make the bread as beautiful as it is delicious.

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RMKJJEN

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Reviewed: Mar. 16, 2005

Oh wow! This was the very first time of making bread outside the bread maker, and it was awesome! I thought it would be a lot of work, but it really wasn't. It made fantastic French toast too!

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HOOPSIELV

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Feb. 22, 2005

WOW!! This challah is the best I've ever had and I didn't even have to go out to get it. It is a LOT of dough to work with so be ready to knead but you will not regret the results. I've made rounds for the high holidays and braids for the Sabbath and sometimes just because it's soooo good.

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KREITY

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Reviewed: Jan. 19, 2005

I've made this recipe twice, once with an extra egg, once without, and i have to say that i prefer it without. Also, it doesn't take nearly 40 min to bake. I'd say 25-30. I love love love this challah though, either way. I dont think I'm going to be eating store bought for a long time.

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hungrygirl

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 2, 2005

This was very delicious. We took the advice of adding an extra egg and it turned out wonderful. Our neighbors and co-workers enjoyed it too.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Dec. 9, 2004

I have been using recipes from this site for a long time and this is the first time I have felt compelled to write a review. My mom-in-law said this bread was exactly like the ones she used to buy at Jewish bakeries in Miami Beach. A few modifications though: add an extra egg. It will give it the taste and color of authentic challah. Also, I cooked at 350 degrees so it wouldn't brown so fast on the bottom and for under 30 minutes only. Finally, for the eggwash, I used just a yolk mixed with a little water. This bread is amazing!

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MSDEF

Cooking Level: Expert

Home Town: São Paulo, São Paulo, Brazil

Living In: Miami, Florida, USA

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Reviewed: Oct. 25, 2004

pretty good, but i made some alterations so that it was really good. i half the recipe, because it makes A LOT of challah if made as written. also, i use a lot more eggs (4 i htink) and i only use yolks. and i use melted butter or margarine instead of the oil, for the fat. i think it adds more flavor, and it raises the temperature to help activate the yeast.

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GSAGER

Cooking Level: Intermediate

Home Town: Colonia, New Jersey, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Oct. 24, 2004

Very good, and easy to make, EXCEPT there is something seriously wrong with the amount of flour in the recipe. I had to add so much more to make the dough into solid. And I also only baked it for 30 min, which was just right.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Oct. 11, 2004

This was my first attempt at making Challah bread and with the addition of one more egg, it was awesome! For those fellow Ellen D. fans out there, you'll know what I mean when I give my personal "shout out" to Joan. So Joan, I give you a "HOLLA" for your wonderful Challah!!!! Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 16, 2004

I've always thought that Challah was really complicated to make. Another recipe even suggests leaving the bread to rise overnight... But I made it for the first time following this recipe and it was wonderful. Definitely a recipe I'll be using again. thank you

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IZUGEFN

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