Reviewed: Mar. 31, 2013

Loved this recipe. Made it for the first time and followed the original recipe exactly and will definitely make it again. Used it for French toast this morning and it was delicious!!

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Reviewed: Mar. 20, 2013

Great recipe! I used whole wheat flour which I find added an extra heartiness that worked very well with french toast.

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Jaccar

Reviewed: Mar. 14, 2013

I made one loaf as is and one with soaked raisins and cinnamon that I added in layers as I was kneading. My husband who is in recovery from cancer treatment and surgery was so impressed with how beautiful the braided loaves looked that he took a photo with his phone. He ate more bread tonight than he has eaten of anything in a long time. This is us-> :) (: I'm going to try one olive/rosemary and one almond/cranberry next time. Outstanding bread recipe- very simple to follow right down to the fancy braidwork which you made easy. Highly recommend to one and all. Thank you so much for posting.

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G.B.

Reviewed: Jan. 14, 2013

This was my first time making Challah bread, and it was so easy! We live in the Texas panhandle where the climate is very dry and cold (18 was the high the day I made the bread), so my bread wasn't as round and puffy as the original photo. However, the dough rose enough to make two beautiful large braids. My family loved it as well as our friends with whom we celebrated Shabbat. And I followed the recipe exactly as it was given; I also used unbleached bread flour. It was sweet, soft and delicious...will be making every Friday.

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bnb

Reviewed: Jan. 10, 2013

This recipe turned out amazing! The instructions were easy to follow, and my family loved it. We don't have a bakery in our town where we can buy Challah. It's nice to know I can make it myself. And the glaze gave it such a sweet taste. I would definitely recommend this!

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Auraflame

Reviewed: Dec. 27, 2012

This is a nice bread that made two nice sized loaves. I love a sweet, light challah, and I found the olive oil made the bread taste a little heavier than I would have preferred.

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Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 24, 2012

This was my first time making Challah bread - it was store quality - very good texture and the glaze was added a nice sweetness though i didn't need as much as it called for.

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westsidegirl

Reviewed: Dec. 9, 2012

Fabulous recipe! My husband ate one loaf the day I made it- so good! Takes a bit longer to make than stated but still good.

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celticsoceress

Reviewed: Jul. 22, 2012

I halved the recipe to make a single Challah. We like our Challah sweet so I substituted some of the olive oil for more honey, maintaining the overall olive oil+honey quantity. So if the recipe calls for 1/3 cup olive oil I used about 1/4 cup olive oil and the remainder honey (in addition to the honey already included in the recipe). The Challah turned out sweet and delicious!

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