Bread Machine Challah II

If you read through the previous reviews, the 1 constant remark “the bread is sticky” appears. We added an additional ¾ c flour to our bread machine (using a total of 4 ½ c flour) which did the trick. What’s the point of using the bread machine if you’re kneading more (in this case A LOT) of extra flour in the end? Our finished product turned out well.

This dough is fantastic! Chewy, yeasty, sweet. Makes a better challah than a deli! It makes 2 medium sized loaves, and we often braid one, place it on slightly greased waxed paper, then a ziploc bag, and pop it in the freezer. We can defrost it, let it rise, and bake it weeks later.

This is a fantastic recipe! My only question is: the dough comes out of the bread machine very sticky and is hard to work with. any suggestions?

I'm very experienced with using bread machine recipes, yet I found this bread to be extremely disappointing. The dough turned out like batter and was impossible to shape because it was so sticky. Even working in extra flour was no help. If I'd had extra time, I would have added more flour and more yeast, and put it back through an extra knead and rise cycle. Unfortunately, I didn't have the luxury of time, since I was getting ready for a family holiday function. I'm sure the loaf would have been fine (though perhaps dense) if I'd just poured the batter--um, dough-- into a pan and baked it, but I was really hoping this recipe would yield a loaf I could shape beautifully for our holiday. So in my frustration I threw the dough/batter away. I won't try this recipe again--and this is the first recipe at allrecipes.com that has been so disappointing.

This recipe is so yummy. I had never made challah before but I found this to be really easy to make. The bread came out so well... my family was convinced that I must have got it from the bakery because it was so good and looked great too. :)

The bread is absolutely delicious! The flavour is light and mouth watering...you can't stop eating it. I increased the yeast because the first time I made it - it didn't rise enough. So I add three big teaspoons of yeast the next time and it turned out great. I have also tried adding raisins - wow, it was also delicious! mmm...

add 1/2 cup more flour, and made one loaf instead of 2, which 6 strands....2 over, one under, 2 over, one under. Bake for 25-30 minutes. Can freeze the dough braided before rising...

Delicious!!! This dense challah has a sweet and delicious flavor. I too added 1/2 cup of high gluten bread flour to the batch which made the consistency perfect! I used to make this recipe with my bread machine, but it broke. I made this recipe last night - making 1.5x the recipe in my kitchen aid. I let the yeast, sugar and water proof for 10 minutes and then mixed in all of the wet ingredients and then all of the dry ingredients. PERFECT!!!! I let it rise in a "PAMed" large bowl covered with saran wrap - in my microwave (I learned that trick somewhere - The dough is still warm from the warm water added to it. I place it in the microwave to rise bc it is confined in there and the walls or the microwave keep it insulated, removing the need to placing in on top of a pot of warm water... (it just gets a little annoying if i NEED the microwave during that time). Let rise for 1.5 hours. Breaded it and let rise for 30 minutes. I have also used this delicious dough for babka and ragulach. The strechines and elasticity of the dough is really great! I did not need to add any more flour after the initial ingredients were all combined!

I have tried many Challah recipies in my life and this one is the best!!! I'm not Jewish, but all my Jewish friends want MY recpie for Challah!

Good recipe!!!

I have been searching for some time now for a great Challah dough recipe, and this is it! My mother purchased store bought Challah and I brought 2 loaves of this Challah and no-one ate my mom's! I just floured up my hands to combat the sticky dough.

This was an excellent challah with one important caveat -- the water-to-flour ratio is way off. Use about 7/8 cup water and then add extra flour, a tablespoon at a time during the initial knead, until it forms a slightly sticky smooth ball of dough. (I didn't keep track but easily added at least another half cup of flour.) Leave all the other ingredients in the same proportions as written (I actually substituted about a third of the oil with melted butter). This baked up beautifully (we made a beautiful round braided loaf for rosh hashanah) and was by far the best-tasting and best-texture challah out of 4-5 different bread machine recipes I have tried. Moist, chewy, delicious. One other very helpful thing is to stick a meat thermometer into the dough before you put it in the oven, and bake until it just reaches 200 degrees. Take it out, and it will be perfect. No more tapping on the crust and guessing! p.s. 7 people for dinner and the bread was devoured--the only thing we didn't have leftovers of.

This recipe was GREAT! My kids ate tons of it. thanx!!!

I'd never made Challah before, but wanted to do something nice for my Jewish boyfriend. He raved about and it the whole family loved it. Those 2 loaves didn't last long in this house!

I've tried so many challah recipes and I like this one a lot. I followed a reviewer's suggestion and added an extra 1/2 cup flour to prevent stickiness. It had wonderful texture and flavor. The first time I made it I didn't have any honey, but after making it again with the honey added, I actually liked it better without because it was a tad bit fluffier. Really good!

I tried this recipe twice with different jars of yeast but both times it did not rise at all. I then tried another challah recipe with the same yeast and it worked perfectly. I even tried adding additional flour and yeast as other reviewers suggested but it still refused to rise. In my experience, when using a bread machine (that lets the dough rise for an hour) after braiding it should only need to rise for another 20 minutes or so. I don't know why this recipe didn't work for me, but I urge caution!!!

Delicious! and Beautiful! Not Jewish, so I had never heard of Challah. So glad I tried this. Had absolutely no problem making this. 5 stars easy!

After reading some of the reviews, I anticipated needing to add extra flour -- I ended up using 6 1/2 cups of bread flour! This made the dough very easy to work with, and I got fantastic results from the final baked product. Looking forward to making another batch! Addendum: Tried this with 2 cups whole wheat flour and 3 cups regular all-purpose flour and was great - don't see the point of using bread flour! Increased the sugar to ~3/4 cup and honey to ~4-5 tablespoons to compensate for whole wheat.

I sell bread and this bread is a best-seller for me. I braid and put in a 9x5 loaf pan. I cook them for 19 minutes at 350 and turn it out onto a wire rack. As long as the center doesn't cave in (even if it's not browned on the bottom), it's done and will be very light and moist if you wait until completely cooled before cutting. My favorite is having a slice of challah with mayo and a slice of fresh tomato (and I don't really care for the veges) YUMMM!!

This is the best Challah recipe! I had just gotten a bread maker that I wanted to try out so I baked this for Sabbath dinner one night instead of buying our Challah. Three generations of family gave it rave reviews! My cousins were fighting over the last piece! We are Jewish and we eat Challah AT LEAST once a week so we all know good Challah when we taste it! My sister taught me that you know your Challah is cooked completely when it sounds hollow when you knock on it.

This is one of my favorite recipes. It's excellent not only for holidays, but others. I just use 4 1/2 cups of bread machine flour, instead of 4 cups (hence the 4 stars.) I make 2 loaves, and give one to my happy neighbors.

This is a super easy recipe to follow. I made no changes in the recipe and it turned out to be better than the $6.00 a loaf bread at the farmers market. Very easy to braid to. Well done.

I have been making Challah since I was 13 years old, and tried every old yenta's recipe in my synagogue. This is the first to produce moisture, flavor AND texture. Not to mention nearly zero prep time. The search is over!

I made this because Challah is my son's favorite bread. It turned out great!! Awesome texture and a very beautiful loaf. I am a serious novice at making hand shaped loaves, but with this one, there were no troubles. I think a key is to make a fairly tight braid. Best of all, this bread made the most delicious French Toast the next morning. Definitely a keeper. Thank you Marylyn!

This recipe was actually perfect in the flour/water ratio. The dough should be slightly sticky/moist. And I got the right texture. Remember it makes a huge, and I mean HUGE difference in different climates/humidity etc. I would err with the least and then check the dough mid cycle to see if you need more flour or water. Meanwhile, I did two braids from this recipe, and baked up great. Thanks,

very very good. I made it on the quick cycle on my bread machine and it was a bit under done but we like challah a little gooey :) I did add 1/2c extra flour as per other postings. Probably ok w/o the extra flour.

Followed this recipe exactly except I added sesame seeds on top before baking and it turned out amazing! This was my first time making Challah, and only my second time eating it. My husband and I finish off the entire loaf because it was so good! I ended up braiding both halves and freezing one in a greased freezer bag. I can't wait to bake it up in a few weeks!

My family loves this bread and it comes out perfect every time. My kids love the sweetness. Definite keeper!

This was a hit at our family christmas party! So glad I made two batches. Adding 1/2 cup extra flour made a perfect doughball and braided easily. The family wants me to make it again before next christmas!

OMG! this bread is addictive literally one of the best things that I have ever made, and I cook all the time. Easy and delicious.

Just made this for the first time. I've tried several bread machine challah recipes and this is the very best.

Can't believe I never reviewed this recipe...have been using for a couple of years. It is fantastic! I make just as written except usually use 4 1/2 cups of flour. I also sprinkle with sesame seeds or poppy seeds after the egg wash. This is an unbelievably great recipe, which my husband loves! Thank you SO much for this wonderful recipe...now if I could only braid the bread better!

This is a fantastic, easy recipe. I doubled the honey and added a little extra yeast, and both loaves turned out beautifully. Next time I will probably triple the honey or add 1/2 cup of honey and then decrease the white sugar; but one thing is for certain - I will be making this again! Update - here's a tip - if you are using quite a bit of honey, mix it in with the water and have it count in your water measurement, otherwise you end up having to add a lot more flour and can end up with a door stop.

The first time I used all purpose flour and the dough was sticky. After that I made sure to only use bread flour and the dough wasn't at all sticky. This is so delicious and easy to make every week.

the best bread recipe I've ever made...it doesn't last a day in my house. I did take the previous reviewer's suggestion and added a 1/2 cup more flour so it is not sticky but completely manageable.

My family loves this recipe. Some folks have mentioned that the dough is sticky...I only noticed this to be the case once when I ran out of bread flour and substituted all purpose flour. This challah is absolutely perfect and bakes up beautifully. This is the best bread I have ever baked! It is very easy to braid and rises fluffy and high. Just make sure you are using bread flour as the recipe specifies.

Sticky dough- I had to knead in more than a cup of flour!

since I discovered this recipe I make it every week, and it never fails. all my guests are raving about it, and tell me I should open a challah business. don't know about the business, but I definitely recommend this recipe.

The dough was so sticky when it came out of the bread machine, it was almost impossible to work. It didn't rise as it should have and had a distinct taste of oil after I baked it. I probably wouldn't use this recipe again, unless I made some changes, perhaps substituting something for the oil.

This recipe makes the best challah! I've "won" several bake-off's with friends who say they make great challah. The only thing I do differently is that I up the flour to 5 cups so my dough isn't so sticky coming out of the bread machine, but you can't beat the flavor!

This is a very good recipe. I have tried several challah recipes and we loved this one. Reading other reviews, some of them mentioned "stickiness". I used 4 1/2 cups of flour and it wasn't sticky at all. Also, recipe says 20-25 minutes. At 25 minutes it hardly had any color. But this was not a big deal I just baked it longer, about 40 minutes.

I've made this recipe a dozen or more times. If you follow the measurements exactly the dough comes out perfect. If you use more honey, or measure the water in a measuring cup that lets you go over the one cup mark it's easy to get sticky dough. This is easily fixed by turning out on a floured surface a folding a few times. I was raised on challah and this is my favorite - its the only recipe I use now (although I do tend to use 1/2 white 1/2 wheat).

I've made this bread twice now and both times it took over 2 hours for the dough to double in size, even when I increased the yeast to 3 tsps. Otherwise, no complaints - easy, tasty and pretty.

After reading a story to my students with Challah in it and eating some form Noah's Bakery, I had to go and find a recipe that could match such a delicious bread. This one is awesome. I have a bread machine but have never used it. The instructions seem so complicated, so I always end up making my bread by hand. I don't mind taking the time as long as the bread tastes good. I proofed the yeast (active dry) in 1/4 cup of the warm water called in the recipe and mixed everything else together including the remaining amount of water(except for the eggs). I whisked the eggs and added it to the everything mixture. Finally I added the yeast mixture. Then I added 2 cups of flour and mixed and finally 2 more cups. It turned out to be a nice dough. Yes, it was a bit sticky, but after rinsing my hands, I was able to able to ball it up and put it in my greased bowl (I used a large pot with a lid!) I turned it over once and let in rise for 1 hour in my garage since these days are 110 out here. It's a perfect place to rise bread! Then I punched it down and let it rise for 30 more minutes. Then I punched it down, kneaded it, and braided it. Then I let the braid rise for another 45 minutes. It did not rise as much as some other bread I made, but it did rise enough for me. It turned out very good! My kids liked it better than a previous recipe I've tried. It was soft, flaky, sweet moist and even buttery in a way. Next time, I'm going to increase the rising time to see if it g

Very delicious bread! I had been purchasing Challah bread at the market for French Bread and decided that there must be a recipe out there somewhere for breadmachines. It came out beautiful. Thank you for sharing the recipe Marylyn.

Too gooey. Did not work at all. Did it twice. Same result twice.

Fabulous recipe. Have made it numerous times and it has never failed me. However, I've used regular flour instead of bread flour. It's never been sticky like the other complaints.

I made this for Rosh Hashanah. Instead of braiding it, I made it into a round loaf by rolling it into a snake with tappered ends, then rolling it up from one end, like a big spiral. People were taking seconds and thirds.

Delicious bread! I made the whole thing in the bread maker as a basic loaf with light crust setting and it came out perfect. It's a very large loaf - almost hit the top of my machine (I have a 2 lb machine).

To be honest, I didn't bother taking out to shape or to bake in oven, I simply set it for regular 2 lb loaf in my machine and let it bake in there! It was awesome, good thick crust and tender slightly sweet crumb!

Recipe ratios all wrong for using it in the bread machine, as many people have stated. I have tried this one twice now trying to use people's comments. This time I used 4 1/2 cups of flour, and it was still way too doughy. Better to use a different recipe than to try and fix this one yet again.

I spent today making this recipe and Bread Machine Challah I. I have to say I like Bread Machine Challah I much more. For this recipe, I did what other people suggested and used 4 1/2 cups of flower instead of 4, but the dough still came out too sticky. When I braided the dough at let it rise again, it sort of ran together and lost it's shape. When I baked it, the loaves came out a little flat. They taste good, and are moist. I think that perhaps the wetting and covering braids with plastic wrap contributed to the over-softness of the dough. Instead I would suggest rolling out the braid strands with flour to help them keep separated.

This is by far my favorite bread recipe! It is a nice sweet dense bread. I have made it several times. Everyone loves it and I have had quite a few requests for the recipe. I do notice the moisture of the dough can sometimes be dependant upon the weather. But saying that I have never had it fail for me. I do sometimes add a smidgen more yeast (I use the stuff in the jar). Sometimes I will also make one large loaf instead of two small ones. I just love this recipe it is definately a staple in my recipe box, and THANK YOU for sharing this one!

This is a fantastic recipe! I used to bake Challah in a bowl and not a bread machine, but now I use this easy and delicious recipe. I serve it every Friday night and I get so many compliments!

I have made this recipe many times over the last 10+ years - it is absolutely fabulous!

It came out of the machine too sticky to work with. Had to add alot more flour. It tasted nice & sweet, but took forever to make. Probably won't make this again.

I've made this recipe 4 times in the bread machine now, and it's always been great. Usually it is very sticky to handle, so flour *everything*--your hands, your board,...and have extra flour on hand for frequent re-dosing. I enjoy adding 1 cup plumped golden raisins just before braiding, and everyone loves it. The center usually ends up chewy (whether with our without raisins), but my family seems to prefer it that way. I imagine if you baked it longer it might cook more thoroughly.

Excellent on the first try. I didn't change a thing.

Looked and tasted great, but I couldn't figure out when it was done so it was a bit undercooked on the inside.

Quick and easy. The only change i made was to add double honey.

Best challah I have ever made, and I have made many! I used 4 1/4 flour as suggested. Perfect, light airy, sweet challah. Can't stop eating it!

I used this recipe to make the Thanksgiving cornucopia on this site. I added about a 1/4 of wheat flour, and exchanged another 1/2cp wheat for white flour. I had enough for the cornucopia, and a small braided loaf...which was beautiful, and tasted wonderful. Thank You for this recipe..I will definitely make this again.

Wow! This turned out fantastic. Followed the recipe exactly (except for the addition of 1/2 cup raisins) and found no problems at all. Resist the temptation to work in too much more flour when shaping the loaves. It's a slightly sticky dough, but managable.

Excellent flavor! I used 4 cups of bread flour, but the dough was way too sticky. I definitely recommend you add at least 3/4-1 cup of extra bread flour to the bread machine before starting the dough cycle....but begin with the smaller amount, then if you need more flour, add the other 1/4 cup SLOWLY after you turn on the bread machine. Depending on the humidity, you may even need to add more flour before shaping the loaves. Also, my loaves didn't require as much baking time as the recipe states; so watch the oven closely or your crust will burn.

Great recipe - makes excellent French toast next day!

I have absolutely no idea how this is almost 5 stars. I just tried to use this recipe verbatim and it turned out a runny batter, like loose baby food. Not dough. Nothing I can work with. I wasted my night and a good amount of ingredients. Be warned. If we have Challah for Rosh Hashanah, it will be because I use another recipe or go to the store. 0 stars.

Delightful! I love the touch of honey. I have made quite a few different challah recipes over the years for our Friday night meal, and this one is scrumptious, and so easy to make!

This is pretty good...but I have a question. I'm confused. So many reviewers say this dough is sticky. So..the first time I used it, I added extra flour. The dough was anything but sticky. It was rather heavy and didn't rise easily. I then made it according to the exact instructions...it still seemed heavy. Could it be because I am using unbleached bread flour? I'm making several loaves as a fund raiser. I've made about 8 loaves already and 2 of those loaves still remained rather heavy and doughy...we will keep those for ourselves. I would actually like the dough to be a little lighter. Any suggestions?

Excellent! This was the second loaf of bread I ever made and it was a huge hit! I also added about 1 1/2 tbsp poppy seeds. Will make again and again!

I agree with another lady that said the dough was so 'sticky'. I kept adding flour, more flour, etc. and ended up with 2 small loaves of rather heavy,dense breads.... not the two pleasing small loaves I was hoping for. I will not make this again.

I love the taste and texture of this challah, but can't seem to get mine to rise properly. I am giving it four stars b/c it is absolutely addictive and everyone enjoys it, but I sure wish I could make it fluffier. Have tried increasing the yeast but it hasn't made much difference.

With a lot of tweaking, this recipe turns out well. I live in the Deep South, where the humidity changes everything in the kitchen. By adding a little flour during the kneading process in the bread machine and during the braiding, I found the baked loaves to be as pretty as they should be. The baking sheet or pan needs to be greased for the challah to completely come off of it. I tried using the beaten whole egg for the glaze and found that it made the bread taste strongly of egg, which should never happen with challah. The solution: use egg white. I am grateful to have found this recipe, because I have carpal tunnel syndrome and need a machine to knead for me. Thanks to the person who shared it for making my family's Shabbat more enjoyable, with no need to run to a special bakery for bread, call ahead for it, and so forth!

I tried this recipe twice. Twice it turned out bad. the dough was so loose, i had to add apx. 2 cups of flour more to the recipe in order to get it to be half way manageable. The bread came out tasting like a biscuit and was inedible. The 2nd time the same thing happened. The dough was so watery it was like batter. I can't believe this recipe got 4.75 stars! I wasted my whole day on this recipe!

Excellent, I did need to add 3/4 c flour after out of bread machine, but made excellent french toast!

My first time and it is perfect! I added a little extra flour (especially while working with the dough and made a round one (with raisins) for Rosh Ha'shana. I made a little mini one to taste test and it was awesome! I am so proud!

I make this recipe every week now and I think it is outstanding. One point of disagreement with the reviewers here - yes the dough is sticky, but adding so much additional flour changes the texture away from the tender and light qualities of the original. I've found that if I am diligent about having floured hands and a floured board (but not too much flour!) the stickiness problem drops considerably. It also helps to divide the recipe into 3 loaves rather than 2, and to flour a pastry cutter to help transfer the loaves onto the baking stone. also, to get a super shiny glaze, egg wash once after braiding, and a second time after rising. enjoy!

I must admit that I was rather skeptical when I first read this recipe. I did not believe a bread machine could produce a tasty Challah bread without using butter. I was really surprised at the results. I don't think I will ever make it by hand again. It was soooo easy and very yummy! Every one in the house was drooling for more. I have made it several times now and have even made the dough into rolls.

I also added the extra 3/4 cup of flour

I had originally come to find a recipe for French bread but when I saw this gorgeous challah..I HAD to make it. Hubs had never had challah before and I hadn't had it in ages. It was INCREDIBLE. I mean, baker's quality. I used APF since I never keep bread flour in the house and I didn't use honey as I was all out and had no problem working with the dough whatsoever. Hubs wanted to eat the whole loaf in one sitting!!! Kids loved it too. I'm not sure if the lack of honey/use of APF changed the texture or anything but I had no sticky issues at all so maybe that'll help someone!

Delicous. My first Challah and I had no idea this was so easy to make. Things I realized afterwards: Make sure you let your bread machine go through the complete dough cycle, and get it out of the machine as soon as the dough cycle beeps. Don't allow it to rise past that. Braid, but make sure the "rope" ends are super skinny so when you braid it (I did a beautiful 6 strand braid!) it won't be too crazy lumpy on the ends and it'll be easier to deal with. I also found that it was sticky but a few brushings/tsps. of flour while hovering over the machine while it's moving about will cure it and make it easier to remove later on when it is complete. Just watch and it'll make a ball and not stick to the sides of the machine. I didn't foil tent it, baked it at 325 for about a 25-30 minutes. I quickly painted one whipped up egg several times, as it grew during baking. Good luck. I'm totally making this again. (oh, and I even screwed up and pulled it out before the dough cycle was 1/2 way complete- braided the dough then realized I was supposed to let it go through the entire 1 hr machine dough cycle, then I just threw the two loaves back into the machine, unplugged machine, replugged machine and hit the button for dough again, restarting it from the beginning of cycle. It still turned out great. lol

Very tasty. Makes a good amount of challah - 4 people ate less than one of the two loaves with lunch. After reading other reviews, I used more bread flour than the recipe called for. I made my 4 cups heaping then added a little more (so probably approx 4.5 cups total). I would use more yeast next time - maybe 2 3/4 t. or 1T? Other than that, awesome.

Challahleuhah! This challah bread recipe is fabulous and melt in your mouth delicious! I added an extra cup of flour (5 in total)and allowed my loaves to rise quietly overnight. What a difference; lighter, flakier, and tastier! The best is making french toast from this recipe; I had some egg wash left over so I just added some vanilla, cinnamon and milk and made french toast. Unbelievable!

I made this recipe exactly as directed, and THEN read the reviews...so I had a moment of panic when I thought for sure it wasn't going to turn out right. But, much to my delight, I had no problems. The dough was slightly sticky, but nothing a little flour on the hands couldn't fix. It was easy to work with, and it turned out wonderfully! We really enjoyed this bread, and I will be making it a lot. Also, if anyone is in need of a good laugh, I submitted a picture of my bread. The camera made it look yellow (which it is not in real life, it is a lovely brown), and my braiding skills leave much to be desired (as my daughter has been telling me since she could talk), but the bread is delicious and that is what matters :)

Does anyone know how to convert from bread machine to non-bread machine? Love this bread! BUT, I always need to add more flour since it ends up too sticky to work with. Once I braid it, let it rise and then bake, the braids lose all their definition and it looks more like a loaf bread than a challah... any ideas???? Thanks!

Delicious!!! So soft and moist! I wish I could braid it tighter so that it looked prettier like the photo! Absolutely wonderful! My family loved it!

Necessary to ad 1/2 cup of flour; the doubt is very sticky. But the result is very good.

I have made this recipe a lot, so some advice , the amount of flour may varied from 4 cup to 5, that depends in some thing like the temparature, the humidity , the size of the eggs the tips of honey you use.

I love this challah recipe. It is easy and comes out beautifully. I usually add a bit of extra honey and subtract a bit of the sugar. I think this helps keep the bread sweet without becoming too sweet. Sometimes I have to add extra flour to keep the dough from getting too moist. While the dough doesn't braid as easily as other recipes I've tried, the bread tastes better and the braid looks better after baking then some other doughs I've tried with an easier to braid consistency.

Loved it !! It is a keeper. For my own family likes I substituted one stick of butter for the 1/2 cup vegetable oil because we love butter baked in bread. Based on previous reviews; I added in extra egg for 3 eggs total and added in 1/2 cup more flour for a total of 4 1/2 cups of bread flour.

I have tweeked this into the perfect challah. I brought the sugar down to between 1/4 -1/3 cup. Often I use aguave necter for honey as it is tolerated better by people who have sugar problems. I also go up to 5 cups of flour. As for stickiness..sometimes humidity in the house makes a difference.

Love this recipe! I used some whole wheat flour cut some sugar, and they still turned out to be awesome!

I've never braided a bread dough but was inspired by this recipe to try it out and it worked great! I was thrilled with the end result. Not only is it beautiful, it was fun to make and the flavor and texture are fantastic. It slices up beautifully. I'm glad it made two loaves since I'm hoping to try making french toast out of any that is left tomorrow. Many reviewers mentioned the dough being too sticky so I added about 1/4 cup additional flour. I think it would have been fine without it though. You just need to flour your board while you are working it into ropes. You don't want it to be too dry. I'll make this again for sure.

So disappointing. We were so looking to having delicious bread for dinner. Made it exactly as the recipe states and ended up with a custard/pudding that poured out of the bread machine. Added flour until it actually resembled a dough. Braided it anyway. Let it proof for 4 hours before deciding to just bake it and see what happened. Ended up with a very dry, very crumbly flour-laden loaf of something. Will not make again.

This is the recipe I use every week. I add vanilla (1-2 tsp).

I can't say enough good things about Challah. It's one of my favorite breads to make and this is a good recipe. The only thing I didn't like was the amount of oil in it... I could feel it while kneeding it between rises...

Thank you! This was wonderful. My husband loved helping me make this, and it will truly be an enjoyment on our holiday table.

I made this for Christmas dinner to honor my Jewish friends. It came out perfect in every way. I followed the recipe as written. I did get a bit adventurous with my braiding which made it all the more beautiful. The flavor was amazing!

GREAT! ADD 2 cups of flour though!

I have been making this for about 2 years. This is hands down the easiest and tastiest Challah. No one can get enough of it! I have made it exactly as written and it comes out great. However these days, I do not measure the honey so tend to put a little more in. I also add an extra 1/2 C of flour and 1/4 tsp yeast.