Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
Oh and will the challahs freeze well?
I Let bread dough rise too long 4 hrs for the 2nd lift. If I bake it, will it be ok?
I make this bread alot, it is one of my favorite recipes it comes out beautiful and is easy to make. I always make a honey butter to go with it and there are never any leftovers. It also makes really yummy french toast if you want to vary it up a little!
Loved it, turned out Beautiful! My husband said it was the best bread I have ever made. Definitely a go to recipe! Made it for our Christmas dinner yesterday.
This recipe was great - used margarine instead of butter to make it pareve, but other that it was great. Also, I ran out of flour, so I used 2 1/2 cups regular flour, and the rest I used whole wheat flour. Still delicious.
Absolutely delicious. A bit time consuming, but not too long. Was very easy and VERY yummy. We ate a few pieces soon after taking it out of the oven, then used the rest for french toast the next morning. Again, delicious. I only deviated from the recipe by not using the saffron or poppy seeds.
This bread is great; the dough is very easy to work with from the start and it tastes wonderful when it is complete. It only took about 20 minutes to bake before it was golden brown on top, so be mindful and check on it before the 30 minutes that the recipe calls for. I definitely recommend this recipe!
I tried this recipe yesterday and have since made 4 more loaves due to family demand. I add a bit of vanilla powder to the liquid starter along with the saffron which adds a nice scent/flavor, and instead of the poppy seeds, I mix a generous amount of sugar into the egg wash (larger crystals will give the bread a beautiful studded look). I fully braided all of the loaves but one, which I shaped into a round, stuffed with jam, and finished off by cutting 3/4 off top portions of the dough that I then twisted into a braided round on top. Thanks to other reviewers who highly recommended this - it really does look just like the photo, and the taste and texture are incredible!
A little time consuming but worth the results. The bread was beautiful (just like the picture), and tasted wonderful. We re-heated in oven just before serving and spread with butter (which melted right in). I'm not Jewish so I don't know if it is supposed to be served with a special meal, but we had it with a nice ham dinner with sweet potatoes, corn and mac and cheese.
THis bread is amazing. It is very easy (a bit time consuming, but easy) and I have made it for many occasions. Everyone raves every time it is on the table. I made it for Thanksgiving this year and I am going to give it as Christmas presents. Great bread!
I've made this challah a few times - each time it turns out really well, and I'm not an experienced bread baker by any means. I usually add a little extra honey for good measure and leave out the saffron/poppy seeds, but I think its a good "gateway" bread. Delish.
