"This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it. The doughier you want the bread to be, the shorter you should bake it." — SuperRebbetzin
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active dry yeast
warm water (110 degrees F/45 degrees C)
all-purpose flour, or as needed
Amazing! ... If you like the sweeter version of classic challah. After all, who doesn't like the sound of more sugar? But if I could change one thing, don't let it rise too long otherwise the bread will lose its shape and turn into a blob of dough.
This is good one
Tastes really good. I'm not very adept at braiding limp dough, so it looked odd. It does freeze well, though, so you could make it up ahead.
Used a lot less flour, maybe 2 1/2 cups less, just couldn't work it all in. Delicious, sweet, fairly easy to make! Thanks for sharing!
Wonderfully sweet and fluffy. I added raisins soaked in brandy and it was the perfect yom teruah bread.
This bread is great and my family can't get enough! The instructions on braiding are very helpful and the bread comes out golden and beautiful every time.
The recipe was outlined perfectly! (i'm not a huge bread maker and she described consistancy to perfection) my dough didn't double in size but it was a very nice dough to work with!
Really great rich, sweet challah. I used canola oil, and it was wonderful, when I used olive oil it didn't come out as good. Add chocolate chips for some variety
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 67
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