Reviewed: Dec. 24, 2010

I made this yesterday. The recipe reads wrong. Don't add the salt into the yeast mixture. It will inhibit the foaming process. I learned this the hard way and wasted two batches of yeast. Once I got it going, the rising took forever, even with rapid rise yeast. I stayed with the amount of sugar posted but added about 1/4 honey with the beaten eggs. It is tasty, but I am not sure it is worth all the effort. Sorry, Sid. I wanted to love it.

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7 users found this review helpful

Reviewer:

BeefJerkins

Cooking Level: Intermediate

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Dec. 23, 2010

Amazing challah! Light, tender, and absolutely gorgeous presentation. My whole family loves this bread!

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2 users found this review helpful

Reviewer:

tangleb0x

Reviewed: Dec. 10, 2010

Fantastic bread! Makes lots of dough and 2 nice sized loaves. Will use it for cinnamon buns and raisin bread next time. I used my bread machine to make and let it sit in the machine for the second rising. I also used bread flour and added additional vital wheat gluten. This definitely shortened the rising time! Will be using this often!

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Reviewer:

What's for dinner, mom?

Reviewed: Nov. 17, 2010

Incredibly delicious challah! Takes some time but it is well worth it. I used 1/3 cup of sugar to make it a little sweeter. It tastes awesome sliced and toasted with butter. Excellent!

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4 users found this review helpful

Reviewer:

rick52

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Nov. 6, 2010

I made it last night and it turned out great! I added 1/4 cup more of sugar and it still wasn't super sweet. I used food processor and first added "dry ingredients", started food processes and slowly added "wet ingredients" mixed together (according to the recipe). I raised it 3 times, as Sy recommends and it was beautiful and amazing! My were done in 30 min on 350F. I froze one and other one wrapped in plastic and put in the nylon bag. I tried it today - and it is still fresh and tasty. If yours is a little bit dry - try to turn it to the French Toast! Thank you for sharing, it is an amazing and easy recipe!

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Reviewer:

Nastia

Living In: San Francisco, California, USA

Reviewed: Sep. 4, 2010

I made this bread about three weeks ago, and it turned out great, even though I did not follow the directions correctly. Syd is right: you simply cannot make a bad bread with this recipe...very forgiving, I know :)....now I am off to make another batch.

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Reviewer:

Future Dietitian

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Aug. 5, 2010

Incredible recipe.

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4 users found this review helpful

Reviewer:

annierose44

Reviewed: Jun. 27, 2010

SUPERB challah, Sy...made one with poppy seeds the other with sesame seeds. Crust was perfect, inside soft, with a lovely texture...Thank you, thank you!!!

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19 users found this review helpful

Reviewer:

EAKE

Cooking Level: Professional

Home Town: Francestown, New Hampshire, USA

Reviewed: May 28, 2010

Absolutely fantastic challah. I highly recommend this recipe - no need to change a thing! I used my Kitchenaide stand mixer for the entire mixing and kneading process. I used "best for bread" flour and about 1/3 cup sugar. The end result is superb.

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5 users found this review helpful