By Marie on March 22, 2004
Photo by Meringue
Photo by Meringue
"Easy to do using your bread machine to make the dough. Sprinkle with sesame or poppy seeds before baking to add more flavor."
Serving Size: 1 (592 g)
Servings Per Recipe: 1
"Marie, a very good recipe. I made it exactly as written, making it into 2 smaller loaves. It browned very nicely. Just a little hint for beginners: when braiding, start in the middle, braid to the end, then turn loaf and continue braiding to the other end. That makes a nicer, more even loaf. Thanks for posting...Janet"
"Fabulous recipe! I cant make enough of it. It never lasts long. I make two braided loaves and often give them away to neighbours and as hostess gifts. Everybody loves them! Thanks so much!"
"Let me just rate this recipe by saying ... I made this bread exactly as the recipe stated (but sprinkled a tiny bit of kosher salt and cracked black pepper on the top before baking). I took it out of the oven, pulled off one tiny delectable, mouth watering piece, left for a 2 hour meeting and came home and it was completely and totally gone. Not a single crumb was left. My husband claims the kids were the culprits, but I know that he had just as much to do with it as they did. Looks like another loaf is in the very near future!"
"Great Recipe! This was sooo easy! I have never made homemade bread before, but, WOW!, what a debut! My family loved it. I will be making this every Friday from here on out! Thanks so much!"
"There is something intrinsically wrong with this recipe, especially for use in the bread machine. After following it to a T, the dough was extremely tough, and had to be discarded. Having used many other challah recipes successfully, needless to say, we were very disappointed."
"I thought this bread was great. Easy to make and just as good as the bakery purchased loaf. We enjoy slicing this bread up for breakfast to make french toast. You should give it a try!!"
"Super! This made the prettiest challah I've ever baked-flavor and texture are excellent, too! Followed recipe and instructions exactly with the exception of adding an additional 1 TBS water. Raised beautifully and perfectly baked at 30 minutes. Thanks for posting, Marie!"
"I must admit that I didn't prepare the dough then shape it in the traditional braided manner. (I'll do that for my next baking session when I have more time-promise.) Easy, easy, easy. We like poppy seeds on our challah. There's always an ulterior motive for baking challah and it's called French toast. Thank you for sharing your simple recipe. CG"