Reviewed: Sep. 18, 2007

If you read through the previous reviews, the 1 constant remark “the bread is sticky” appears. We added an additional ¾ c flour to our bread machine (using a total of 4 ½ c flour) which did the trick. What’s the point of using the bread machine if you’re kneading more (in this case A LOT) of extra flour in the end? Our finished product turned out well.

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Reviewer:

SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

Reviewed: Jan. 4, 2005

This dough is fantastic! Chewy, yeasty, sweet. Makes a better challah than a deli! It makes 2 medium sized loaves, and we often braid one, place it on slightly greased waxed paper, then a ziploc bag, and pop it in the freezer. We can defrost it, let it rise, and bake it weeks later.

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Reviewer:

SWEETERS

Reviewed: Nov. 11, 2002

This is a fantastic recipe! My only question is: the dough comes out of the bread machine very sticky and is hard to work with. any suggestions?

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Reviewer:

SJSL

Reviewed: Dec. 24, 2005

I'm very experienced with using bread machine recipes, yet I found this bread to be extremely disappointing. The dough turned out like batter and was impossible to shape because it was so sticky. Even working in extra flour was no help. If I'd had extra time, I would have added more flour and more yeast, and put it back through an extra knead and rise cycle. Unfortunately, I didn't have the luxury of time, since I was getting ready for a family holiday function. I'm sure the loaf would have been fine (though perhaps dense) if I'd just poured the batter--um, dough-- into a pan and baked it, but I was really hoping this recipe would yield a loaf I could shape beautifully for our holiday. So in my frustration I threw the dough/batter away. I won't try this recipe again--and this is the first recipe at allrecipes.com that has been so disappointing.

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Reviewer:

CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: May 12, 2001

This recipe is so yummy. I had never made challah before but I found this to be really easy to make. The bread came out so well... my family was convinced that I must have got it from the bakery because it was so good and looked great too. :)

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Reviewer:

Monica

Reviewed: Oct. 15, 2003

The bread is absolutely delicious! The flavour is light and mouth watering...you can't stop eating it. I increased the yeast because the first time I made it - it didn't rise enough. So I add three big teaspoons of yeast the next time and it turned out great. I have also tried adding raisins - wow, it was also delicious! mmm...

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21 users found this review helpful

Reviewer:

Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

Reviewed: Feb. 1, 2011

add 1/2 cup more flour, and made one loaf instead of 2, which 6 strands....2 over, one under, 2 over, one under. Bake for 25-30 minutes. Can freeze the dough braided before rising...

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Reviewer:

theycallmeoldfashioned

Cooking Level: Expert

Home Town: Center Point, Iowa, USA

Living In: Cedar Falls, Iowa, USA

Reviewed: Nov. 9, 2001

I have tried many Challah recipies in my life and this one is the best!!! I'm not Jewish, but all my Jewish friends want MY recpie for Challah!

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Reviewer:

NIDORAN

Cooking Level: Expert

Home Town: Southaven, Mississippi, USA

Living In: Brunswick, Maine, USA

Reviewed: Oct. 9, 2005

I have been searching for some time now for a great Challah dough recipe, and this is it! My mother purchased store bought Challah and I brought 2 loaves of this Challah and no-one ate my mom's! I just floured up my hands to combat the sticky dough.

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14 users found this review helpful