Reviewed: Jan. 24, 2013

This recipe is FABULOUS!! Definitely the most favorite in this household. Made it exactly the way it says. Easy! Easy! Easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susan

Reviewed: Dec. 12, 2012

It was/is awesome! The bread didn't take as long to bake as directed. 28 mins, but that could mean my oven is hotter or I made it longer and thinner than what they said. My ropes were about 16 inches long and thicker than a thumb. Next time I will take my time braiding it. I was worried I was handling it too much. I'm glad I kept an eye on it in the oven...not opening the door...I just turned on the light and looked in. I'm going to buy an oven thermometer. I can't think of anything to change about this recipe. It was great hot with honey and butter soon after it came out of the oven and it was great cold the next day. I served it with some day aged 16 bean soup made in the crockpot. Delish....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Keri

Reviewed: Oct. 16, 2012

This bread was a big hit at our last Rosh Hashanah meal! It came out absolutely perfect! The loaves were beautiful and tasted heavenly!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather_in_VA

Cooking Level: Expert

Reviewed: Sep. 18, 2012

So good! I sweetened it up using 6 Tbsp. sugar (as another suggested) since I made this for Rosh Hashanah, added raisins, and sprinkled the loaf with sugar prior to baking. What a lovely, sweet (as I made it) loaf, that I will continue to use for Rosh Hashanah! FYI-it does need at least 1 1/2 c. more flour than recipe states. For weekly challah, I use one additional Tbsp. sugar, 1 c. whole wheat flour for part of the flour, and occasionally add raisins when bread machine "beeps," then braid into 2 loaves. Baking at 350 for 10 min., then decreasing temp to 325 for 10-15 more minutes works best for my loaves.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

Reviewed: Jun. 11, 2012

I loved it the only thing I did differently was add 2 tbs. of honey

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pxdstr

Reviewed: Feb. 24, 2012

Finally found a great recipe for Challah. Even using 1 cup of w.w. flour and adding grains and seeds doesn't diminish the correct moisture to dry ingredients.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rbenditsky

Reviewed: Jan. 10, 2012

Was very easy to make, I didnt braid it just put it in an oiled bread pan and let it rise over night. Everyone at my house loved it!! thanks for post!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

brigitta

Reviewed: Dec. 14, 2011

I had never made Challah before. This was so easy and everyone was impressed. It was delicious!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LindaF

Reviewed: Sep. 29, 2011

Very tasty, very easy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Deb

Reviewed: Mar. 8, 2011

I made this and another challah recipe. I didn't find this bread had as much flavor as the one that required all honey instead of sugar. This loaf had good texture however. I need to revisit this recipe again as I now realize my mistake: I made two loaves instead of one. Doh!

Was this review helpful? [ YES ]
4 users found this review helpful