"I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do." — greeny4444
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warm water (110 degrees F/45 degrees C)
white sugar, divided
2 (.25 ounce) packages
active dry yeast
milk, or as needed
butter or margarine, melted
1 1/2 teaspoons
3 1/2 cups
Fabulous, reliable, can be made with oil instead of butter for those keeping kosher. I have a sea-level recipe that is not nearly as good...planning to try to adapt this one to sea level this week!
I live at 7500 feet, this bread turns out beautifully.
Great recipe. It only took 20 minutes to bake. I am sure this is because of my low altitude. Looks and tastes great.
I am glad I found it.
Delicious! I live at 9500ft, this recipe turned out great! I can't stop eating it. Fast and easy too.
Works great although I'm not sure it needs that much yeast. I used a mixture of WW flour, AP flour and bread flour. Also, there is enough to make 2 smaller loaves with this too. As this is my first challah, I'm not sure what is good and what isn't. This is overall a good bread for sure.
Love this bread, family loves it! Made 4 loaves this weekend, kept one at home, and took 3 to a church potluck. There's not even one slice left. Just a note... I use the leftover egg whites from the separated eggs to brush on the loaf before baking, works great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 49
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