Recipe by Rivka
"This recipe is a sweeter version of the classic challah. It was given to me by a friend."
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1 (.25 ounce) package
warm water (110 degrees F/45 degrees C)
6 1/2 cups
This is hands-down the best bread I've ever made. Everyone goes crazy over it! The texture is dense and doughy, and the honey makes it super-sweet. I top mine with sesame seeds--simply sprinkle them on after brushing with the egg.
This challah turns out kind of dry, IMHO. Its texture is in between the Number 1 Hawaiian Egg Bread (which is lighter and more feathery) and the wonderful Challah I (which is more dense and moist). This bread certainly looks beautiful when it's done, and don't get me wrong, it tastes fine. However, I'll stick to Challah I.
I thought my review could use updating after using this recipe for 10 years... This is most flavorful, beautiful challah recipe I've ever used. My only change is to slightly increase the salt: I use 2 heaping teaspoons. The dough doesn't always appear to have risen sufficiently, even given extra time, but by the time it's out of the over, it looks and tastes perfect. Thank you, Rivka!
The bread didn't rise the first time so I just kneaded it again and it worked. So good and easy that I am making it with my Preschool class next week.
The bread was pretty good although my mistake was letting it cook too long. The recipe said to bake for 35-40 minutes and after 25 minutes in my oven it was very well done. Maybe it was my oven? The flavour is very good, although as it is quite rich I would probably only make it once or twice a year.
I made this for Thanksgiving...it was perfect! Made a very large loaf! The dough is a little sweet and very moist and delicious. Tastes excellent slightly warmed with butter on top. I'll definitely use this again.
i didn't really like the strong honey flavor too much, but my sister loved it. also, a bit sweeter than the typical challah. the loaf was huge, and a bit underdone in the middle (maybe my oven's too hot?) so i think next time i'll try two smaller loaves.
The best challah I have made yet!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 348
** Calories from Fat: 104
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See how to make traditional Jewish egg bread.
See how to make a light and airy challah.
See how to make traditional Jewish doughnuts.