Reviewed: Sep. 19, 2009

So as always I changed around this recipe and made it match the ingredients I had in the house. I used a quick rise yeast for the first time making Challah and a mixture of fine ground whole wheat (5cups) and spelt (2cups) flour. I never have white flour in the house. I also used honey instead of sugar it being Rosh HaShannah and had the intention of putting raisons and cinnamon init but forgt so put raisons on top of a egg/honey glaze. It wasn't as sweet as most rosh HaShonah loaves (thank goodness) and turned out fluffy and yummy and very very challahly. Yay!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

menara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

If you're really in a hurry...and live in Atlanta (Buckhead) check out this quaint challah shop: http://gochallah.com I believe they ship as well!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Naskovitz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

I've tried this recipe twice, it didn't rise either time (after following the recipe exactly). The taste was ok, but it was more like a bagel, then challah.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chibirae

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

Does not taste like Challah. I do not recommend.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Schuyler Schwimer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

This challah tasted of flour and nothing else. I made it according to directions and it was heavy and dull. Next Shabbos I will be organized and make it properly!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rivka

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2005

This was awesome! Sorry to say, but if it doesn't turn out, you need to look at what you did. One person wrote that it was better than traditional Challah, but since I have never had Challah, this was excellent!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SUSANHARRISON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2005

I have used this recipe for two years as my Easter bread and my family loves it! Also, it's perfect to do with my three year old and rises fast and easy. Everyone always wants to take some home after our Easter feast - this is a terrific bread.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SWEETGIRL9697

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2003

I put this together in the morning and by noon it had almost tripled in size. The loaves lacked some flavor, but my family was still happy. Very easy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Klg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2001

This bread took much longer than 2 hours to rise and 20-30 minutes to cook. I let it rise for almost 4 hours before it doubled & baked for 30-35 minutes for complete doneness

Was this review helpful? [ YES ]
15 users found this review helpful