Reviewed: Oct. 23, 2009

I've tried multiple different challah recipes...this is by far the best. I also substituted honey for the brown sugar, and it worked exceptionally well.

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william.wertheim@gmail.com

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Reviewed: Oct. 5, 2009

An outstanding recipe by itself. After experimenting, I tweaked it a bit for a presentation-quality crown challah with the following: 1. As others, used half milk and half water 2. Increased both sugars to 1/3 cups 3. Increased salt to 1.5 TBS 4. Added 4 yolks to the 4 whole eggs (color and taste) 5. Added 1/4 Cup honey 6. Added 1 cup golden raisins (soak and drain if dry) 7. Lastly, to ensure height for the crown, last rise and baking was in a 12" round flat bottom pan with a 1" or higher side. Also found that by stretching the braids to long ropes gave an excellent stringy texture when pulled apart for eating

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spence3787

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Troy, Michigan, USA

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Reviewed: Sep. 29, 2009

This was the easiest bread recipe I've made and it came out great, thanks!

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Nicole K

Living In: Cleveland, Ohio, USA

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Reviewed: May 16, 2009

SO good! thanks for a great recipe!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 11, 2009

I just finished making this Challah (my very first one) about an hour ago. It's beautiful & fluffy, although not as sweet as I thought it would be with the 1/2 cup of sugar. I thought I screwed up because it was still sticky when I let it rise. I was so paranoid about adding too much flour making it stiff and kneading it too much which would make dense. I was able to make 3 loafs out of this batch. I think my converted jewish brother-in-law would be proud of me. Next time I won't be too afraid to add a little more flour or to knead it a little more.

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Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Mar. 15, 2009

everyone at the gathering loved this bread. Great texture and favor

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Mar. 8, 2009

I liked it but I just cant seem to get the braid to look braided! It keeps coming out looking like a loaf than a Challah, what is the secret?

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Becky

Cooking Level: Beginning

Living In: Loxahatchee, Florida, USA

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Reviewed: Feb. 14, 2009

This is an amazing bread; it is so moist and fluffy! My dough was really sticky, so I ended up adding about 1/2 cup of extra flour, and my braid spread out a little because the dough was soft! The end result wasn't beautiful, but the taste definitely made up for it! Thanks for the yummy recipe; I will be making it again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 23, 2009

The first time I ever made Challah on my own and it turned out great. My family loved it!

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debbieostheimer

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Reviewed: Jan. 21, 2009

Our family bakes bread twice weekly, and I'm fairly versed in both egg and yeast-only breads. This bread is as light as cotton candy, and yet tastes rich on your tongue. It makes great french toast once it has gone stale. Just perfect. The only downfall is that it takes 3 packets of yeast. However, yeast comes in a 3 pack, and yeast is cheap, so I guess that's not a big deal either.

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abbycadabby

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Reviewed: Sep. 13, 2008

Amazing, Light and delicious! Make sure (I guess as with all bread!) to use ACTIVE yeast :)

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Suzanne G.

Living In: Windsor, Ontario, Canada

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Reviewed: Jun. 27, 2007

The first yeast bread I have ever made! It came out wonderful...I feel like a pro !!!!

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Cynthia Raye

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Reviewed: Apr. 4, 2004

I think this is a very good challah--it turns out light and feathery, but I can't give it 5 stars because it too isn't as good as Challah I in my opinion. Challah I is more dense, but it's soft and has terrific mouth feel. If you want a lighter challah though, this is certainly one to try and it's very good. I sprinkled poppy seeds on top--very pretty.

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