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My review
Challah II
Rivka
"This recipe is a sweeter version of the classic challah. It was given to me by a friend."
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Ingredients
3 h servings 348 calsOriginal recipe yields 15 servings (1 - 3 pound loaf)
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Directions
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Prep
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- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
- Bake in preheated oven for 30 to 40 minutes, or until golden brown.
Nutrition Facts
Per Serving: 348 calories; 11.5 g fat; 54 g carbohydrates; 7.3 g protein; 37 mg cholesterol; 330 mg sodium. Full nutrition
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Reviews
Read all reviews 4353 Ratings
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Most helpful positive review
9/8/2001
This is hands-down the best bread I've ever made. Everyone goes crazy over it! The texture is dense and doughy, and the honey makes it super-sweet. I top mine with sesame seeds--simply sprinkl...
Most helpful critical review
11/9/2003
This challah turns out kind of dry, IMHO. Its texture is in between the Number 1 Hawaiian Egg Bread (which is lighter and more feathery) and the wonderful Challah I (which is more dense and mois...
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9/8/2001
This is hands-down the best bread I've ever made. Everyone goes crazy over it! The texture is dense and doughy, and the honey makes it super-sweet. I top mine with sesame seeds--simply sprinkl...
11/3/2000
I thought my review could use updating after using this recipe for 10 years... This is most flavorful, beautiful challah recipe I've ever used. My only change is to slightly increase the salt:...
3/16/2002
The bread didn't rise the first time so I just kneaded it again and it worked. So good and easy that I am making it with my Preschool class next week.
1/2/2003
The bread was pretty good although my mistake was letting it cook too long. The recipe said to bake for 35-40 minutes and after 25 minutes in my oven it was very well done. Maybe it was my oven?...
11/26/2001
I made this for Thanksgiving...it was perfect! Made a very large loaf! The dough is a little sweet and very moist and delicious. Tastes excellent slightly warmed with butter on top. I'll def...
11/9/2003
This challah turns out kind of dry, IMHO. Its texture is in between the Number 1 Hawaiian Egg Bread (which is lighter and more feathery) and the wonderful Challah I (which is more dense and mois...
8/19/2002
i didn't really like the strong honey flavor too much, but my sister loved it. also, a bit sweeter than the typical challah. the loaf was huge, and a bit underdone in the middle (maybe my oven...
2/11/2002
This bread turned out wonderful. It was fun to make too! We ate the whole loaf in two days.