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I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the ye...
Followed the instruction and I have a few comments. It took more than 7 cups of flower to get the dough elastic enough but not sticky. Secondly while it has risen to twice its size the first and...
I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the ye...
An outstanding recipe by itself. After experimenting, I tweaked it a bit for a presentation-quality crown challah with the following: 1. As others, used half milk and half water 2. Increased bo...
I think this is a very good challah--it turns out light and feathery, but I can't give it 5 stars because it too isn't as good as Challah I in my opinion. Challah I is more dense, but it's soft ...
Our family bakes bread twice weekly, and I'm fairly versed in both egg and yeast-only breads. This bread is as light as cotton candy, and yet tastes rich on your tongue. It makes great french to...
Oh sooo good!! There is nothing like the feeling you get when a recipe makes you feel like a pro!! This is fool proof. I did add a little honey to mine and halved the brown sugar.(it was still s...
One of the best challah recipes I've used-- the loaf was 6x the dough height and had a great sweet but not too sweet texture. It also worked very well in density for the day after french toast....
I love this recipe. I was raised on Zopf, as is eaten in Germany, and this is so very much like it. I will add perhaps another quarter cup of sugar and some raisins the next time I make it to...