21 Reviews

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.

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I_Fortuna December 06, 2012

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!

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RockinChef January 07, 2004

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...

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jonadogg March 04, 2012

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.

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LaurietheLibrarian January 01, 2011

I was concerned that it wasn't rising well, but it fluffed up beautifully in the oven! We LOVED the texture and flavor.

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nashjille July 03, 2010

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!

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Chef Natalie Marie September 20, 2009

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!

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LillyZackMom September 18, 2009

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.

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mle234 August 07, 2009

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.

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GraceGirl April 20, 2009

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.

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All-American Chef January 27, 2009
Sweet Challah Bread