Comments on: Reader’s Choice Recipes: Braided Challah Bread

By: Elizabeth

Elizabeth — Mon, 19 Dec 2011 05:23:12 +0000

Oh, something I forgot. You’re also not using enough sugar. Challah is supposed to be a sweet bread. Half a cup won’t cut it. You need to use at least one full cup. If not a cup and a half. I use two, but that’s because I also add dried cranberries and the tartness of the berries requires extra sugar. People at my synagogue say it gives it a wine flavor.

By: Elizabeth

Elizabeth — Mon, 19 Dec 2011 05:17:04 +0000

Uh… I bake challah, and I have for a while now, and I can testify that your method will on produce a dense, heavy bread that will not rise sufficiently. Your supposed to let the dough rise much longer than you specified. I make challah for my synagogue and I get started on Thursday, I let it rise over night and I bake it the next day. Also, you’re baking it at too high a temperature. I bake mine at 325 for 35-45 minutes. If that seems too low, you can bake it at 350,but I don’t recommend anything higher. Higher temperatures will result in hard bread.

By: michelle

michelle — Mon, 07 Feb 2011 05:33:06 +0000

do you have any tips on making this chocolate? or with nutella baked into it? or anything else baked into it?

By: michelle

michelle — Mon, 07 Feb 2011 05:32:08 +0000

do you have any tips on making this a chocolate loaf? or nutella? or other variations with things baked into it?

By: Narisa

Narisa — Thu, 13 Jan 2011 19:32:25 +0000

So I just finished making this, and I’m not sure what I did wrong. It tasted very heavy, not airy as it’s supposed to be. I followed the directions, or so I thought, perfectly. What do you think might have gone wrong?