I have been wanting to try this recipe for several years. Theother day someone gave us a dozen farm fresh eggs and I needed to use them. I gave it 4 stars because 1. the directions don't say when to add the sugar (I did in the first step when prepping the yeast) and 2. It is a LARGE recipe, and when I say large, I mean industrial sized. I halved the recipe and thought the dough was taking over. But it made a very nice and tasty bread. My advice would be to halve the recipe and to it in two stages as I did. I am giving away as Christmas gifts and I kept a loaf for myself...beautiful presentation (I braided the bread as suggested in the recipe) and tastes great.
My husband lived in poland for a couple years and said they have the best bread he has ever tasted and even at polish restraunts here it cannot be duplicated. I thought I would give this a try anyhow because I love making fresh bread and it looked delish! I followed the recipe exactly (the dough is really monsterous in size) The results were wonderful. It makes 6 large braided loaves and luckily we had a lot of company that night and it all got eaten. My husband said it didn't taste like the polish bread he remembered but it was really good. It makes a lightly sweet bread. I loved it.
the only problem with this recipie for people like me who dont bake bread very often is when are you supposed to add the sugar?
This is a Very large recipe I normally split it in half. but it is great bread!
My Greatgrand mother made this bread and I have been making it for many years.
I tried this recipe for Easter this year-- probably the best decision I've ever made! Everyone loved it :) I baked it the day before Easter, and halved the recipe to make three loaves: the first was devoured within a couple hours after it had cooled, and the flavour and texture was reminiscent of Portuguese or Hawaiian sweetbread. The rest of it was saved for dinner the next day-- wasn't as soft and moist as it was the day before, but still sweet and delicious, and perfect with a bit of softened butter :) Overnight I had the loaves wrapped in a tea towel, and I think they might have dried out a bit-- next time I'll try a plastic bag and see if it helps!
Excellent challah! Stays moist and delicious many days after baking. My Polish lady friends certainly enjoyed.
This recipe made 7 beautiful large braids. The only change it took an additional 4 cups of flour to make it kneadable.
This was great! It toasted up nicely and froze well. This makes a HUGE amount of dough. I hade to bend my loaf just to fit it on the cookie sheet!
