Comments on: best challah (egg bread)

By: Colby

Colby — Sun, 15 Nov 2009 00:42:20 +0000

Ohhh! I just finished a sesame and a poppy seed challah! It smells WONDERFUL!!! Thanks for the recipe!!!!!!

By: laura

laura — Mon, 09 Nov 2009 02:50:31 +0000

mm yummy! i added cinnamon and spent a couple of hours making this delicious treat instead of, um, reading for grad school. seriously, every single time i have massive amounts of work to do, like my end of semester papers due next week, i think of all the lovely things i would rather be doing instead (ie baking). i eventually end up on your website and cooking the things that are the most elaborate and take all of my time…i guess i won’t read tonight!! ;) thank you for these super fun distractions and stress relievers!! also, my roommates say thanks too!

By: Sam

Sam — Tue, 27 Oct 2009 18:20:19 +0000

I forgot to add one of the eggs and had to guess on the flour because I lost count of my cups. Nonetheless, I still got two loaves of some friggin good (not to mention lovely) challah. Frankly, I’m in a state of shock, which I am remedying by eating tender piece after tender piece of the most delicious bread I have ever made.

THANK YOU.

By: deb

deb — Mon, 19 Oct 2009 02:58:40 +0000

Can’t say what happened because of course I don’t know what weights you used, nor have I tested this recipe with weights. However, it sounds like more flour was in order.

By: Kelly

Kelly — Sun, 18 Oct 2009 19:54:28 +0000

Hi,
I’ve been making bread for a while and decided to try this recipe. I halved the recipe and my dough ended up a very gooey, sticky mess. It struggled to hold the braid form and when it rose it puddled rather than rose. My room temp was 75F and I weighed all my ingredients.

By: deborah

deborah — Fri, 16 Oct 2009 02:21:30 +0000

Ariella I make the challah and it’s fine . Where are you at inTennessee? I had a problem too until I used the King Arthur bread flour. Sure they probably have a wheat.

What about adding cinnamon to the challah? Should I sprinkle on top or add to the dough? Anyone.?

By: gabygirl

gabygirl — Mon, 12 Oct 2009 13:06:57 +0000

two questions: has anyone frozen the baked loaf? does it defrost and still taste this great?

By: gabygirl

gabygirl — Mon, 12 Oct 2009 13:01:59 +0000

best challah is right! I grew up Jewish in CT and now live in central TX. I love it down here but you just don’t get challah around here. I wanted to show my brother in-law what it was since he didn’t know, so I tried your recipe witha pot of chicken soup, and he definately got the picture. I ran out of flour in the middle if mixing and had to run to the store, and the two enormous loaves stil came out fantastic!! Thanks for the recipe, Gaby

By: Ariellah

Ariellah — Sat, 10 Oct 2009 00:44:11 +0000

I have been making the synagogues challah for years, but recently moved to the mountains (way higher altitude), well my challah recipe failed me over and over again. And these poor people eat it without complaints, no one else here makes challah in the South so they eat it, makes me feel so bad. As I have been making changes to my recipe I came across yours, and decided to try it this week. Cross your fingers ~ because I use mostly Whole wheat pastry flour, some 100% whole wheat flour and some flax seed flour I had to increased the liquids a tad to make up for the ww flours extra absorption. Hope I calculated your recipe right. Thank you for posting it! Appreciating you in Tennessee, Ari

By: Julie

Julie — Sat, 03 Oct 2009 22:54:43 +0000

This is the best recipe ever. It was so easy. Thanks for sharing. It was my first time making Challah and it was easier than I thought. I just have to practice braiding the 6 braids. I did it on the first loaf and it came out ok.. i always get confused half way through..anyway on the second one I did a three braid. I will have to email you pics on the next ones I make. Thanks again!