Reviewed: Oct. 24, 2009

I made this for a church function at the end of September and everyone loved it! I will make this again for all our holidays! Thank you for sharing.

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mythreeboys

Cooking Level: Intermediate

Living In: Pryor, Oklahoma, USA

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Reviewed: Aug. 19, 2009

This came out flat and hard. I halved the recipe. I am glad I didn't make the whole thing. What a waste. I don't know why it got such rave reviews. I like the taste of the ones with honey better anyway. Thanks anyway.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

Good bread, but not my kind of challah. I like mine egg-ier and sweeter. Also, I halved the recipe and had to use more than half the flour required.

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esperanza

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Reviewed: Nov. 9, 2008

This was really good, the directions were great and easy to follow. The bread turned out beautiful, thanks for the recipe :)

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

This is the first time I have made Challah and this recipe was amazing. My husband says it is the best challah he has ever eaten. I will definitely be making this again!!!

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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Oct. 3, 2008

I used 6 cups whole wheat flour and six cups white flour and the result was still great. I was worried the texture might suffer but it was still dense (but not too dense) moist and delicious. I ended up making 5 challah loaves and 7 challah buns, which means I've got enough to last me for a good few weeks! I froze them right after they cooled but next time might try freezing them after they're braided, before they rise the second time. That way I can have really fresh challah on demand each shabbos. I also threw in some chocolate chips to a couple loaves/buns, and cinnamon sugar into a few others. They all turned out yummy.

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Fried430

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Reviewed: Sep. 30, 2008

Im no great cooker...but this recipe was great!!!!!! easy and very tasty. Thanksss And my challa looks wonderfull...just think need wait grow a few more before put in the oven. (maybe next time will put in the sun for help)

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cima

Cooking Level: Beginning

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Reviewed: Sep. 6, 2008

This was good but did not taste like challah to us.

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NORTPEA2

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Reviewed: Aug. 30, 2008

This was the first Challah recipe I've tried and it couldn't be easier for a novice baker!

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 16, 2008

I rarely write reviews on this site but I just had to comment on this on. This is hands down the best challah recipe that I have come across. The recipe came out perfectly. Huge loaves as well so we cut the recipe in half. Definitely a keeper that I will use again and again.

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Max'sMom

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Reviewed: Jun. 16, 2008

To be honest, I have no idea what it should taste like . However, My wife and I spent the morning making this bread and when we tasted it, it was wonderful. Dense, hearty, soft, crispy crust. We enjoyed it very much and plan on making it for future gatherings with family and friends. We made the six braid version, we found a easy how to video on youtube that made it very easy to braid. We halved the recipe and it made a very large loaf. so consider that before making. Thanks for sharing...

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solar_biscuit

Cooking Level: Intermediate

Home Town: Ramona, California, USA

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Reviewed: Jun. 13, 2008

This is an EXCELLENT recipe. I did make a few changes though so I'll list those before I tell you what I liked about this recipe. I cut down the sugar to only two tablespoons for a less sugary challah. I also used only a third cup of vegetable oil and used only 3 eggs but omitted the yolks. My challah was very soft and moist, almost velvety on the inside, with just a slight crunch on the outside. I made this into one large 6 braid challah and brushed with only egg. Then I dipped my finger in water, then into the sesame seeds and gave each segment a roll of sesame for a more even look. Overall this was SUPERB and I have already been asked to make it for a baker friend of mine who wants to feature it in her bakery!

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Gitana

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: May 29, 2008

The taste was good but not the sweet, eggy challah that my family likes every shabbat. I think it rose too long because it was very dry, which would make great french toast.

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Andrea

Cooking Level: Intermediate

Home Town: Yukon, Oklahoma, USA

Living In: Lewisville, Texas, USA

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Reviewed: May 24, 2008

This is one awesome bread, my only word of caution is if you follow the directions exactly you will end up with two HUGE loafs so you really need a big oven. When I make it again today I will make it into three loafs. Thank You for the recipe!

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hadsdad

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Reviewed: May 11, 2008

this recipe is easy and has never let me down

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92109

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 17, 2008

Good recipe. Just like I remember challah tasting, but I think I'll skip the sesame seeds next time.

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bluej51

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 3, 2008

Tasted great. Easy to make. The first time it was a little more dense then traditional Challah. (I forgot to let it rise a second time before baking) It was still great.

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mrsjenwest

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

excellent recipe, though I added a little more sugar and quite a bit more salt, I'll be using this recipe for years to come, thank you!

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Joanne

Cooking Level: Intermediate

Living In: Naples, Florida, USA

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Reviewed: Apr. 1, 2008

I am a challah lover from way back. I LOVE this recipe!! I make mine with poppy seeds or raisins. Will make again and again!!!

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Rachel

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 22, 2008

This is fabulous. I have made Challah for years but never found a recipe I was totally happy with. This one is crusty on the outside but not dry inside and it has great flavour. It makes two humongous loaves.

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Janet

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Shabbat Challah

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