75 Reviews of Famous Challah

From: chef 305256

On Sep 18, 2006

Definitely the best challah recipe around. It is recommended to increase the amount of sugar to 1 cup for sweet loaves. If you leave out the double braiding, it makes 4 decently sized challot. To freeze: after the first rise, put in ziplock and throw in freezer. To defrost, just leave in fridge for a few hours. I found that shaping them before freezing doesn't work too well.

From: City_Gurl

On Apr 19, 2005

****************** I cannot begin to explain how good this bread is and how easy it was - Tante B your directions are great!! I have never made bread from scratch (other then with a bread machine & that doesn't count) this turned out wonderful my very first try!!! I followed the instructions to a T - braided it (didn't attempt the 2 level braided version - maybe next time) but I didn't have any poppy or sesame seeds so I couldn't put them on the top. My entire family loved it, we devoured all of it in a matter of 24 hours. My MIL would be proud of me(she is the bread maker in the family)!!! Thanks so much for a wonderful recipe that I will use often!!

From: HeatherFeather

On Nov 8, 2004

This is so soft,tender and delicious. The double braiding method is so attractive. Very clear instructions. I needed a bit longer cook time - about 5-10 minutes more.

From: Gerry

On Nov 23, 2004

Impressive, wonderfully delicious and not at all difficult to make. Great directions Tante B! After seeing the pic in Photo I had to make your Challah, I couldn't wait for a holiday! I sprinkled the top with poppy seed, and will be trying it with the sesame seed. It's been a while since I've made this so another baking is on the agenda. Thank you for sharing.

From: Rakow

On Apr 6, 2005

I love this recipe. This bread is so versatile. I use it to make bread bowls in which I serve different kinds of stews. It holds together very well. 5 Stars...

From: FlemishMinx

On Oct 1, 2004

This is a delicious challah, not too sweet for us, and beautiful as well. I had alot of fun making this (the 10 minutes kneading is great therapy, and the double braiding was enjoyable too !) Thanks for posting!

From: wax lion

On Dec 25, 2005

I used this recipe to make three slightly smaller Challahs for our holiday dinner today - they were wonderful, though being smaller they didn't need as much baking time. I substituted honey for the sugar, and used half butter/half oil for flavor. I also subbed 1.5 cups of light whole wheat flour for some of the all-purpose flour - I wouldn't use more than that, but this worked out well, and I will make this recipe again. I was intrigued by the "every 20 minutes" rising technique as well.

From: Cyndyz

On Mar 8, 2006

The proportions were perfect, needed no adjustments. Very good Challah. I used SAF instant yeast which needs no proofing, just put all of the ingredients into the bowl at once and turned the mixer on for 7 minutes. I added a few drops of yellow food coloring just because I always do that with egg breads. The dough was so nice to work with and the loaves turned out lovely. Thank you so much for this recipe, I have nop desire to try others.

From: bestkid92

On Feb 11, 2007

Excellent challah. I cheat and just throw everything in the bread machine, and when it gets to "Rise 2" I take it out and braid it, and let it rise in the oven. Then I glaze it with the egg and poppy seeds, and bake it for about 20-23 minutes, otherwise it gets to dark and dry. I also add a tad more sugar, for a sweeter bread. This recipe has replaced the recipe I had used from the Joy of Cooking.

From: plavala

On May 13, 2007

I was blown away!! This is the recipe of recipes!!! I made the bread today.. It wasn't difficult to follow the instructions. I used a wooden spoon and muscle to blend the ingredients. I put a little less sugar but will put the measured amt. next time to taste difference. I set the 2 timers: one for 1 hour, the other for checking every twenty minutes.(I didnt here the first 20 min. "DING", so it rose for nearly the first hour without a poke down. I caught it the 2nd hour.) The dough was in great condition. The bake was beautiful. I was reminded of the loaves my Mom would buy every Friday morning from a Jewish bakery in N.Y.. These loaves were wonderful. The texture was excellent. I nearly ate a third of one. I had to stop but it tasted wonderful! KUDOS for this RECIPE! It will be my Signature Challah!