Reviewed: Sep. 9, 2003

This is a recipe that I make for New Year's Eve dinner. We share with friends, and family. People always asked what the ingredients were but like my mother, grandmother I could not tell them, because its a pinch of this , six handfuls of that and so on. this is the same recipe. Thank you.Tejani.

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Reviewer:

TEJANI

Reviewed: Jan. 2, 2003

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.

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Reviewer:

Nadia

Reviewed: Aug. 19, 2002

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.

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Reviewer:

SFOODIE

Reviewed: Mar. 16, 2002

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.

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Reviewer:

KATEFINGER

Reviewed: Feb. 11, 2002

This bread turned out wonderful. It was fun to make too! We ate the whole loaf in two days.

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10 users found this review helpful

Reviewer:

JODICAH

Reviewed: Nov. 26, 2001

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.

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Reviewer:

MEGNERD

Cooking Level: Intermediate

Living In: San Leandro, California, USA

Reviewed: Oct. 1, 2001

The best challah I have made yet!

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Reviewer:

BOSTON779

Reviewed: Sep. 8, 2001

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.

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Reviewer:

STENTORESS

Reviewed: Nov. 3, 2000

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!

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18 users found this review helpful