Reviewed: Jan. 15, 2012

I made this for Christmas dinner to honor my Jewish friends. It came out perfect in every way. I followed the recipe as written. I did get a bit adventurous with my braiding which made it all the more beautiful. The flavor was amazing!

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Reviewer:

Patience

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Cottage Grove, Oregon, USA

Reviewed: Nov. 7, 2011

So disappointing. We were so looking to having delicious bread for dinner. Made it exactly as the recipe states and ended up with a custard/pudding that poured out of the bread machine. Added flour until it actually resembled a dough. Braided it anyway. Let it proof for 4 hours before deciding to just bake it and see what happened. Ended up with a very dry, very crumbly flour-laden loaf of something. Will not make again.

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Reviewer:

justjojo

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Medical Lake, Washington, USA

Reviewed: Oct. 27, 2011

GREAT! ADD 2 cups of flour though!

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Reviewer:

dr123

Reviewed: Oct. 13, 2011

Recipe ratios all wrong for using it in the bread machine, as many people have stated. I have tried this one twice now trying to use people's comments. This time I used 4 1/2 cups of flour, and it was still way too doughy. Better to use a different recipe than to try and fix this one yet again.

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Reviewer:

Pygmykingfisher

Reviewed: Sep. 30, 2011

Best challah I have ever made, and I have made many! I used 4 1/4 flour as suggested. Perfect, light airy, sweet challah. Can't stop eating it!

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Reviewer:

Elizabeth Moser

Reviewed: Sep. 26, 2011

My first time and it is perfect! I added a little extra flour (especially while working with the dough and made a round one (with raisins) for Rosh Ha'shana. I made a little mini one to taste test and it was awesome! I am so proud!

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Reviewer:

cookkaren

Reviewed: Sep. 19, 2011

I love this challah recipe. It is easy and comes out beautifully. I usually add a bit of extra honey and subtract a bit of the sugar. I think this helps keep the bread sweet without becoming too sweet. Sometimes I have to add extra flour to keep the dough from getting too moist. While the dough doesn't braid as easily as other recipes I've tried, the bread tastes better and the braid looks better after baking then some other doughs I've tried with an easier to braid consistency.

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Reviewer:

Megs

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

Reviewed: Aug. 27, 2011

This is a very good recipe. I have tried several challah recipes and we loved this one. Reading other reviews, some of them mentioned "stickiness". I used 4 1/2 cups of flour and it wasn't sticky at all. Also, recipe says 20-25 minutes. At 25 minutes it hardly had any color. But this was not a big deal I just baked it longer, about 40 minutes.

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Reviewer:

andilipi

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 28, 2011

Was a great recipe. My family begged for more. the only modification I made was instead of 1 cup water i only used half and kept everything else the same. Came out perfect every time I made it.

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Reviewer:

cricket.zw

Reviewed: Jul. 9, 2011

I have tweeked this into the perfect challah. I brought the sugar down to between 1/4 -1/3 cup. Often I use aguave necter for honey as it is tolerated better by people who have sugar problems. I also go up to 5 cups of flour. As for stickiness..sometimes humidity in the house makes a difference.

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