This challah was so easy to do. It was the perfect texture, no need to add more water or flour. I braided it because for me a challah bread it's braided. And it was very easy to braid. Thanks Barb :) The taste is so good. Made for Name that ingredient tag game
Very good! Everyone enjoyed it! I braided it and baked it in the oven. Thanks for sharing!
An outstanding recipe. I have been working on a good recipe for Shabbos and tried a number of recommended recipes. This one is the very best!
I braided it. Very taste. Seemed a bit resistant to rise - it really needs a warm space.
Made a 'quick' loaf using this recipe today, but using the old braid though. Rose up very nicely and I had an enormous loaf for dinner. I LOVE it toasted with butter and cinnamon sugar or with cream cheese and sugar. Oh, EXCELLENT FOR FRENCH TOAST!
This makes a beautiful, light, rich tasting huge loaf. Reminds me alittle of a croissant. Thank-you for posting this recipe. It is my first successful attempt and I am pleased. I made loaf by twisting two long pieces together and placed on greased cookie tray for final rise and baking. Will make again and use for French toast.
I had a job to get it too rise until I realised that the kitchen was too cold - popped it into the airing cupboard and it turned into the biggest loaf of Challah I have made thus far, the taste was great. Thank you - jmeyerc
Very tasty, lovely loaf of challah. I really liked the method of rolling up the dough before placing into the loaf pan - the slight spiral appearance the sliced bread has is very attractive. Accurate instructions as well.