This is good and fairly correct by my standards. I would use five egg yolks and reserve the white of the egg mixed with a little water to glaze the bread. Be sure you preheat your oven and bake the bread in the middle of the oven, I would say 350 degrees but everyone's oven is different. If you have trouble getting your bread to rise put a small crushed tablet of Vit. C in the yeast sponge. This speeds up the rising process and has always worked great for light and delicious loaves.
I made this with your Southwestern Pasta Salad (Mint Chocolate Brownies) and what a combo! As I said in my other reveiw, I made these for a company barbaque for my father and nothing lasted to the end. I mean, these people just loved both of these dishes. I just wish I could have told them that they were my recipes! LOL Thanks for posting, and keep up the good work!
I was a bit surprised that it didn't rise much in this one hour before putting it in the fridge, but it blew up in the oven. This bread is really yummy. I crave more although my stomach says NO...
This was easy and yummy. My DH wanted to eat the whole pan of bread. I used some white whole wheat flour and a dash of cardamom and then shaped it into buns.
I was concerned that it wasn't rising well, but it fluffed up beautifully in the oven! We LOVED the texture and flavor.
This is not a traditional challah bread by no means. Tasted like cha siu bao pork bun dough... would make great pork buns, but for a challah..... very DISAPOINTING! need to find a really good recipe... HELP!
VERY good! Perfect sweet challah for Rosh Hashanah! It didn't rise well for me - but I have that happen sometimes so I'm assuming it's my own problem rather than a flaw in the recipe. This is a def keeper! Thanks for sharing!
I don't want to rate this recipe because after making it, I realized that I don't like sweet challah. I'm used to and in love with the savory kind. But they were nice enough. I froze them and will try to make bread pudding out of them later.
This challah recipe is fantastic! While some may complain about the wait time, I actually enjoyed the many steps because it allowed me to work on it a little at a time, thereby making it soo easy! I served this at my son's birthday party, and it was gone in the blink of an eye, with many moms requesting the recipe. This will certainly be my go-to recipe for challah! Just a note, you can bake these on parchment paper on baking sheets instead of using the loaf pans.
The taste and texture of this bread is wonderful, it also has great moisture! However, I did have to use more Bread Flour in the recipe. All together I ended up using 4 1/2- 5 cups of flour. I would recommend backing the baking temp. down to 350. My bread was perfectly cook but the bottom did become more brown then I would have liked. Also, I found that I needed to cover the loaves 20 minutes into the cooking time to prevent excess browning.