Reviewed: Aug. 1, 2012

I thought this challah would be a little sweeter because of the 2/3 cup of honey, but it still had a nice, subtle sweetness. It made a good size loaf that had great texture. The dough does need the two teaspoons of salt for optimum flavor. I didn’t bother to use an egg wash because I had made this bread to use for French toast.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 17, 2011

This is an excellent recipe. I always get compliments on it. Thanks for posting.

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Reviewer:

carolann1640

Reviewed: Sep. 28, 2011

Followed the recipe exactly as is for my first time - the taste is perfect - not too sweet, but sweet & delicious enough to eat it plain without any spreads/toppings. The various reviews on cooking times depend on the thickness of your loaf. Mine was a little thick and although I cooked it until it was brown and lightly crusted on top (just like Rivka's photo), it was a little doughy in the middle. For my second try, I rolled the braids a little thinner to make a thinner loaf, and it was perfect! Thanks for the recipe!

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Reviewer:

keena_mom

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Rome, New York, USA

Reviewed: Sep. 27, 2011

This was the first bread I've ever made and it was easy to follow and everyone loved it! (I added sesame seeds) Perfect for french toast the next day since it's already sweet.

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Reviewer:

Ellimea

Reviewed: Jan. 16, 2011

Excellent! One note--As other commenters have said, the baking time may vary--the bottom of my loaf got pretty dark before it had baked even the minimum 30 minutes, so be sure to keep an eye on it.

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Reviewer:

Kate S

Reviewed: Oct. 27, 2010

A++++++ I love love love this recipe, ever since i found this recipe i make it every week. Thank you for sharing.

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Reviewer:

Shoshana

Reviewed: Sep. 16, 2010

I just love it and so does my whol;e family! Thanks

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Reviewer:

magician176

Cooking Level: Beginning

Home Town: Pretoria, Gauteng, South Africa

Living In: Nelson, Nelson-Marlborough, New Zealand

Reviewed: Sep. 4, 2010

thia recipe is very good, what i did change though was the baking times due to the fact that i use my pampered chef stone to bake on. to start baking i baked it for 40 minutes @ 270degrees, then i reduced it down to 350degrees for 20minutes, and that seemed to cook the inside perfect and still gave it the golden brown on the outside that we all love! Shabbat Shalom everyone!

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Reviewer:

domi

Cooking Level: Professional

Home Town: San Bernardino, California, USA

Living In: Merced, California, USA

Reviewed: Jun. 5, 2010

absolutely loved this bread! my mother used to make something similar in my youth, and this for sure takes me back. As others stated, you do sometimes have to wait a VERY long time for the dough to rise each time. Mine took 3hrs the first time, by then it was so late, i just braided it and put it in the fridge with the wet towel on top overnite, by morning it had risen and i then finished the recipe. Very good flavor and excellent consistency. The honey added a very nice touch, i will definitely make this again!

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