Reviewed: Apr. 15, 2012

Apparently egg breads are the way for me to go. Anytime a bread recipe turns out for me the first AND second times, and tastes so good- gotta get a high score. Also pushing this one over the top is the easy preparation. I divided this recipe by 6 in order to get a great recipe for a loaf for 2, myself and my spouse. Wonderful- just as directed. Well, I did use poppy seeds instead of sesame, but that's all variable w/o affecting the performance of the functional recipe). This will be a permanent addition to our recipe box. Thanks for posting!

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Reviewer:

Thompson

Cooking Level: Expert

Reviewed: Apr. 1, 2012

This is a great recipe. I use it all the time. The bread is soft and moist on the inside and crusty on the outside. The dough rises very quickly which is great. I have substituted the All-Purpose Flour with Hi-Gluten Bread Flour and the results are amazing. If you use Hi-Gluten Bread Flour you have to bake the bread at 375 F or it will get too dark.

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Reviewer:

Arelis

Reviewed: Jan. 22, 2012

I hereby declare this a 5-star recipe. I completely committed to this recipe without adding or changing anything and ended up with two ENORMOUS, golden loaves that were soft and dense. I can't wait to try it out for French toast! I agree with other reviewers, it isn't sweet but honestly, it's "just right." As a novice baker, this recipe was easy and provided great results. And don't be afraid of the quantity. I didn't halve it but wasn't unmanageable .

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Reviewer:

Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Snyder, Texas, USA

Reviewed: Dec. 22, 2011

Best challah I've ever made! I cut this recipe in half so it's more manageable.

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Reviewer:

Emikota

Reviewed: Dec. 2, 2011

I will look no further for a Challah recipe. This one is perfect. This bread has wonderful flavor and a tender, moist but light texture. Save any bread that might be left, toast bread cubes in the oven on a baking sheet and use for stuffing and bread pudding. Just fantastic!

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Reviewer:

Dee

Reviewed: Oct. 24, 2011

I halved this recipe and created 2 bakery quality large loaves. My family gve RAVE reviews! (I personally ate it for dinner and breakfast- huge chunks!) Will be making full recipe for Thanksgiving feast, and probably multiple batches to give as holiday gifts! (Will be pairing with my Cinnimon Honey Butter: 1/2 cup butter, softened 1/2 cup extra fine or confectioners' sugar 1/2 cup honey 1 teaspoon ground cinnamon- mix and put in cute canning jars). Inexpensive and full of LOVE!

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Reviewer:

Rachel

Home Town: Wallkill, New York, USA

Reviewed: Jun. 14, 2011

WOW! This recipe is fail proof and fantastic! I have to say that in the middle of making this we ran out of flour and you need 12 cups. SO, I ran to the store came back and the yeast was bubbling on the top of the batter and I thought I ruined it, but NO! It made it better and the bread fluffed up and cooked beautifully! WOW! This is easy, wonderful and makes great Challah French toast! You cannot go wrong with this!

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8 users found this review helpful

Reviewer:

piebear

Reviewed: Jun. 7, 2011

This is an excellent recipe. It never fails. I bake for a local farm market and use this recipe every week. Have made sweet raisin challah and wheat challah with simple substitutions. This year wanting to simplify a cinnamon roll recipe I decided to try this dough because of the high rise. They turned out beautiful. Have had many compliments on them. Have to watch the rise or they get to big to fit in the containers. I get four good size loaves from one recipe and 24 or more large cinnamon rolls. Thank you so much for sharing this. I have customers that come a long way for this bread.

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Reviewer:

Lori B

Reviewed: May 15, 2011

Love this recipe. I got this large 6 braid loaf and 2 smaller round spiral loafs from a half batch... so easy to work with and throw together on a weekend.

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Reviewer:

becmac79

Reviewed: Dec. 7, 2010

This was my first loaf of bread, ever, so I don't have much to compare it on. However, I found the recipe easy to understand, relatively quick to make and excellent to eat! A perfect French Toast bread that fed a whole household. I even cut the recipe in half (well, except I added 3 eggs instead of 2.) and it yielded two lovely loaves. In the future, I will not be concerned if the rise-times take longer than expected- especially if I'm in a higher altitude. To help it along, I covered the bowl with a warm, damp towel and put it near the wood burning stove. Also, I will probably keep from adding a few cups of flour immediately so that I might knead them in later. I feel like the kneading process ate up too much extra flour because the dough was so sticky, resulting in a bread that was a little dense for my taste. All in all, I WILL be making this again, and probably often! Quite delightful!

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8 users found this review helpful