Reviewer:

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

Reviewed: Jul. 29, 2010

Fabulous, reliable, can be made with oil instead of butter for those keeping kosher. I have a sea-level recipe that is not nearly as good...planning to try to adapt this one to sea level this week!

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6 users found this review helpful

Reviewer:

Rachel

Reviewed: Dec. 2, 2011

Delicious! I live at 9500ft, this recipe turned out great! I can't stop eating it. Fast and easy too.

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1 user found this review helpful

Reviewer:

gastropoda

Reviewed: Oct. 15, 2012

Love this bread, family loves it! Made 4 loaves this weekend, kept one at home, and took 3 to a church potluck. There's not even one slice left. Just a note... I use the leftover egg whites from the separated eggs to brush on the loaf before baking, works great.

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Reviewer:

JanRenae

Cooking Level: Intermediate

Home Town: Macdoel, California, USA

Living In: Klamath Falls, Oregon, USA

Reviewed: Mar. 10, 2013

Works great although I'm not sure it needs that much yeast. I used a mixture of WW flour, AP flour and bread flour. Also, there is enough to make 2 smaller loaves with this too. As this is my first challah, I'm not sure what is good and what isn't. This is overall a good bread for sure.

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