This recipe was originally published on Aish.com I have to admit that I only tried it once, but did not have much success with it. Even with the sponge method, I still got a heavy challah. In addition, given the large amount of flour, I am surprised that this recipe calls for only two eggs.
This was great! I ran out of whole wheat flour and mixed in some white flour to compensate, but the wheaty texture was still there. Before baking, I glazed the loaves with a beaten egg and sprinkled some sesame seeds on top. They rose beautifully and taste wonderful.