Challah is an easy to make bread that is traditionally made for Jewish Sabbath but can be made and enjoyed all year round.
Used different ingredients. I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used 2 1/2 tsp yeast [this means you have to reduce proof time by about a half], (2) used 8 tablespoons of honey instead of 4, (3) used one whole egg plus three yokes [this gives it more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with aluminium foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah! - 14 Jul 2008
When I started making challah on Friday nights, I searched for over a year for a good recipe. I actually bought cookbooks with one challah recipe in hope that it would be "the one". Then I found this recipe. It is without a doubt, the best challah I've ever made (and much better than the shop-bought ones). It is especially wonderful with sultanas and topped with cinnamon and sugar. One caveat though: be careful about the baking time. Mine never takes more than 25 minutes in the oven. - 14 Jul 2008
REALLY GREAT!!! When i found that my usual bakery was out of the round challot for Rosh Hashana, i made this recipe simply by searching for "honey challah" in a search engine. After years of fruitless attempts at making challah that were either too yeasty or just tasteless and hard, this is a REAL WINNER, and my kids think so too!!! Thanks so much! - 14 Jul 2008