We haven't tasted the challah yet but it sounds wonderful. A word of caution to inexperienced bakers: No where in the directions does it tell you to add the oil. Since I was following the step by step directions, I forgot the oil. The dough climbed ALL OVER my mixer. I actually had to knead it by hand a bit. When I realized I had forgotten the oil, I put the mixer back together and added the oil. The dough then did not climb up the beaters but I had to help incorporate the oil into the dough with my spatula. Also, the directions do not included the use of the extra egg for the egg wash. I'm thinking the bread will be okay, but the directions should be edited.

I made this over the weekend and used it for french toast among other things. It was great and I made it as writte, no changes. I used my kitchen aid mixer and it was so easy. I have tried other Challah recipes, but could not get them to raise like this one did. It was wonderful and popular at my house. Thanks Sy!

This was my first ever attempt at making anything with yeast -- and it was so easy! I grew up with my mother making challah bread and I've been craving it fresh from the oven for years! Thank you so much for providing this recipe!

This made an AMAZING bread! Some tips: mix the salt with the flour instead of mixing directly with the yeast - salt inhibits yeast, so you'll have a harder time proofing the yeast. I doubled the sugar and it had just enough sweetness. I plan on adding an extra egg or egg yolks for an eggier and yellower bread (and maybe decreasing the water so it won't be too wet). Make sure you do three rises - it results in a great crumb and an incredibly soft bread; the third rise took about 1 hr and I covered with plastic wrap for the third rise because a damp paper towel stuck to the bread too much. I kneaded this dough for 15 sec between each rise to properly distribute the yeast; I was worried that it would make a tough bread, but it didn't! Do two egg washes for that lovely crust: once when you just braided the loaf and one right before you bake. I sprinkled with sesame seeds. Maybe it's my oven or because the loaves I made were tiny, but 1/4 of this recipe took ~13 min at 350°F in my oven. Bake til the crust is lightly browned (keep an eye on it since it browns easily!) or to an internal temperature of 190°F. Use a serrated knife to cut this delicate bread. I'm currently making cinnamon buns with this dough, and I'm planning on trying to make Chinese buns with this dough. This took so much time, but I think it was definitely worth the effort. Thank you for sharing, Sy!

One word: YUM. I made these for Shabbat today and got 2 absolutely perfect loaves. I even forgot them on the counter and went shopping for 2 hours. When I got home I brushed on the egg wash and put them in the oven with no problem at all. The only thing is that next time I'd add another teaspoon of salt to the dough. Thank you so much for this!

I use this Recipe almost every week for Shabbat. I usually make two- four loaves at a time, so it's time saving one week to the next. I don't add the poppyseed, but the bread is still great!

I have never made such a tasty or beautiful loaf of bread in my life, this was awesome! It had a wonderful texture, was full of flavor, and I just loved the ooo's and ahhh's I got because it was just so beautiful! :) Great recipe!!

Thank you! It was the best recipe of challah I've ever used! Will never buy another loaf! It came out great! Ready for the picture session in any fancy food magazine. I've followed your recipe all the way, including double rising of dough and am now a firm believer that it is the key to this fantastic bread. Sorry, meant 5 stars, but accidentally rated as 1. :)

Fantastic recipe! I made one loaf plain and carmelized sweet onions for the topping on the other....I will be making this one again!

This bread was pretty good and very appealing to the eye. Be forewarned it makes two healthy sized loaves. French toast the next day was out of this world!