I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.
Fabulous, reliable, can be made with oil instead of butter for those keeping kosher. I have a sea-level recipe that is not nearly as good...planning to try to adapt this one to sea level this week!
Read MoreFabulous, reliable, can be made with oil instead of butter for those keeping kosher. I have a sea-level recipe that is not nearly as good...planning to try to adapt this one to sea level this week!
Great recipe. It only took 20 minutes to bake. I am sure this is because of my low altitude. Looks and tastes great. I am glad I found it.
This recipe uses a ton of eggs compared to other challah recipes, and I love it for that. 45 minutes seems to be the right time for the second rise - one batch I rose for 1 hour 15 minutes and that was too much - it flattened out a little when baking. We live in New Mexico so we have an obligation to put green chiles in literally everything - I put 7 extra-hot chiles diced right into the dough before kneading and it came out unbelievably delicious and the whole house smelled like chile.
Love this bread, family loves it! Made 4 loaves this weekend, kept one at home, and took 3 to a church potluck. There's not even one slice left. Just a note... I use the leftover egg whites from the separated eggs to brush on the loaf before baking, works great.
I have used this recipe for a couple of weeks and it is wonderful! I live in Colorado, so it helps that you live here also! The only thing I change is how much flower I use, I only use 3 cups. When I use an extra half it gets a little to dry.
Delicious! I live at 9500ft, this recipe turned out great! I can't stop eating it. Fast and easy too.
Great recipe, and easy. Don't think twice about using 2 packs of yeast. The result is tasty bread with a wonderful yeasty aroma. I live at 3600 feet and this is now my go-to bread recipe.
This bread was excellnt as I also live in Colorado. The only thing i did different was i used THC infused Coconut oil. It came out perfect. I saved this recipe & will ise it often. Thanks
We live at 5,280 feet, and this recipe worked perfectly for us! It looked gorgeous, too. We followed the directions exactly, except we braided the bread with 5 strands, and we sprinkled sesame seeds on top after the egg wash but before popping it in the oven.
Absolutely amazing! First rise was 1 hour at room temp, and the second was just about two hours in the fridge (we had to run an errand). Egg wash and baked when we got home for 30 mins and it came out PERFECT! I wish it was a tiny bit sweeter— I think the challahs I used to buy back home in Brooklyn were sweeter— but that may be a preference. THANK YOU for this recipe!
So easy to make! Was testing the recipe for a friend who lives at 6K feet. I live at 3500 ft. Went together easy and tastes delicious! The extra eggs makes a difference. Thank you for sharing your recipe!
I am new to the very high altitude baking. We live at almost 9,000ft. I am also new to the world of baking bread. Let me tell you, this was one of the best breads I've ever made. I substituted coconut milk and I also used olive oil instead of butter. This turned out so crispy on the outside and light and fluffy on the inside. I will definitely make it again and next time I might try making a sweet glaze for over the top. My boyfriend compared it to a croissant ??
I actually just use the bread machine to mix to dough stage. I remove to let it rise of course. I am at about 4k feet in northern Arizona. Turns out great every time, a real winner! Thanks for sharing recipe!
Works great although I'm not sure it needs that much yeast. I used a mixture of WW flour, AP flour and bread flour. Also, there is enough to make 2 smaller loaves with this too. As this is my first challah, I'm not sure what is good and what isn't. This is overall a good bread for sure.
I’m at altitude 6160 and I followed the recipe as written. It’s absolutely delicious!
Worked well at 6500 ft. At this alt use 25% less yeast. I used the left over egg white to brush on the bread before baking . Will use again.
We're at 6K ft and this turned out great. Used olive oil instead of butter, was delish.
Tastes amazing fresh out of the oven. Light but filling. Crust is perfection!
