Reviewed: Jan. 17, 2011

Very nice bread. It is light but still eggy, so works well as sandwiches. Also very easy to braid as well. I made two braided loaves a while ago and then popped them in the freezer. I pulled one out tonight for dinner. This is good plain, with butter, and for chicken sandwiches. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 14, 2011

Excellent flavor. Had to add a little bit more water, but fantastic. The picky boyfriend loved it

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3 users found this review helpful

Reviewer:

Erica

Cooking Level: Expert

Reviewed: Dec. 29, 2010

This recipe makes a large and pretty loaf of bread. The flavor was good, but I would have liked it to have more honey flavor.

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4 users found this review helpful

Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 2, 2010

I use 2 cups of milk and heat it for one minute. It is a SUPER moist challah that gets requested constantly!

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3 users found this review helpful

Reviewer:

esther7mommy

Cooking Level: Intermediate

Reviewed: Aug. 10, 2010

Absolutely delicious, I added dried cranberries for a tangy twist. WARNING: it rose so high in my bread machine, it over-flowed. I DO NOT recommend this recipe for a bread machine!

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3 users found this review helpful

Reviewer:

JAP91709

Reviewed: Apr. 28, 2010

I followed the recipe as is and it is really good! I will be making it often.

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2 users found this review helpful

Reviewer:

lorna164

Cooking Level: Expert

Home Town: Pleasant Ridge, Michigan, USA

Living In: Rochester Hills, Michigan, USA

Reviewed: Apr. 18, 2010

I was delicious! Mouthwatering, flaky, angel soft and simply tasty! I made the dough in a bread machine and then baked it in the oven. I also sprinkled some sesame seeds on top.

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Reviewer:

Julia

Reviewed: Mar. 30, 2010

The next day, if any is left, this makes great french toast! I usually cut at least an inch thick slice, dip in an egg batter and fry it up. If I have fresh fruit, I will top it with that. Yummy!!!

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Reviewer:

Lurline

Reviewed: Mar. 25, 2010

I love this bread. I have made it at least a half dozen times exactly as written with incredible results. I thought it would make an excellent savory bread so I kneaded in a 1/3 cup of diced pickled jalapeno and about 1/2 cup of shredded cheddar cheese. I also substituted white sugar for the honey. The result was a light yet rich loaf with the heat of jalapenos and the tang of cheddar cheese. Definitely a keeper

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Reviewer:

Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 15, 2010

I had Challah bread before, and this did not compare. This bread was very dense, and the crust was too hard. The flavor was bland and should have been sweeter. The Challah I had before was sweet, light and fluffy. I won't make this recipe again.

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3 users found this review helpful