Reviewed: Apr. 24, 2013

Oh, WOW! These were the biggest loaves I have ever seen or made. I made two, and only one loaf could fit in the oven, so I used both ovens. The taste is wonderful. The smell of vanilla during baking filled the entire house, and even outdoors you could smell it. The texture is great, too, and is very soft. I used this recipe for french toast, and everyone said it was the best they have ever tasted. I agree, personally. The only downside to making two large ones is, that you have to scrub the oven door because it won't fit! And you can use any yeast you have on hand, not just quick-rise yeast.

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Reviewer:

Tori Guy

Cooking Level: Expert

Living In: Lufkin, Texas, USA

Reviewed: Jan. 9, 2013

This bread is delicious. I have always been challenged by yeast breads so developed my bread making around buttermilk biscuits instead. However, I wanted to give this yeast bread a try because there were so many positive reviews. I cut the recipe to eight servings (one loaf). I followed the recipe exactly and even used a thermometer to make sure my water was 110 degrees. I am really surprised how well it turned out.

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Reviewer:

Grapefruit

Reviewed: Jan. 7, 2013

Excellent taste and beautiful looking bread. I cut the recipe in half and made two loaves. I then went to Youtube and found out how to braid a six strand challah bread. Who knew? I do now and I will keep making this wonderful recipe....thank you.

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Reviewer:

albj

Reviewed: Dec. 25, 2012

This worked out beautifully, though I didn't quite realize just how much bread I was making at the time! Delicious.

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Reviewer:

Onika101

Reviewed: Dec. 14, 2012

This really IS amazing challah, and SO easy to make. I've made it a few times and have gotten many compliments. Just FYI, you don't have to use rapid rise yeast; you can use regular active dry yeast, you just have to mix it with the water and let it sit for a few minutes to dissolve. The braided loaf doubled within one hour, and then baked up beautifully. My house smells wonderful!

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Reviewer:

SarahJP

Reviewed: Nov. 18, 2012

This was my first time making Challah and our whole family is IN LOVE! What a wonderful recipe. I halved the recipe and used my bread machine, turned out amazing! Thank you for sharing!

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Reviewer:

mumof3

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Nov. 7, 2012

This bread recipe is easy and super delish! But the best part is it comes out of the oven looking picture perfect! Thank you for posting this recipe. I bake fairly often and this recipe is requested most often by friends and family.

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Reviewer:

becca

Reviewed: Nov. 7, 2012

This is the fifth time I have made this Challah recipe. I gave a loaf to some of our Jewish friends, they have eaten Challa all over the world and said that mine was the BEST they had ever eaten, not too sweet, not too eggy and not too dry. Just right! So hearing this I feel very confidant in saying that this IS the BEST Challah you can make. I used my KitchenAid mixmaster to do all of the combining then worked in the last few cups by hand. I also cut back 1 TBSP. of yeast, (using 3 TBSP) and used Traditional yeast (dry active) instead of QuickRise yeast and butter instead of margarine, it took an hour longer than this recipe suggests. I had some wonderful Mexican vanilla and used that instead of regular pure vanilla. The fragrance while cooking always makes me salivate! Don't be afraid to try this one, it will be worth the effort. Out of this recipe you can easily make 5 loaves of bread. Open the windows while your baking this bread, all your neighbours will be jealous!!! A big thanks to Palsar7 for offering us this beautiful foolproof recipe.

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Reviewer:

DonLynski

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Oct. 11, 2012

This was the best Challah I have ever eaten. The family loved it too. I halved the recipe like other reviewers did. I mixed and kneaded by hand. I added some honey to the dough and the eggwash and substituted butter for margarine. Baked for 25 minutes. Thank you so much for sharing your recipe. I will make challah from now on. No more buying it.

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Reviewer:

di0823

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Reviewed: Sep. 24, 2012

I baked this bread Friday (9/21/12) for a pot luck dinner and OMG it was wonderful and turned out beautifully. I cut the recipe in half because - well, who needs four loaves of bread, ha ha. This is definitely a keeper. Everyone loved it and it looked so pretty.

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