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Challah I

Reviewed: Oct. 7, 2011
I have never made bread from scratch before, so I was preparing for a failure of a challah. I followed this recipe to the T and it came out amazing! I ended up with two beautiful and delicious round challahs – on for Rosh Hashanah, the other for the freezer. I would highly recommend this recipe for beginners and experts alike. I was astounded when my final product looked like a challah from the inside and outside and tasted like a challah. It was perfectly sweet in a subtle way and airy as a challah should be.
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