About this recipe: Traditional egg bread for the Jewish Sabbath. You can add sultanas to the dough just before shaping and then make the loaves into round plaits for Rosh Hashanah.
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
Altered ingredient amounts. I love making bread and trying new recipes. This bread was easy to make and turned out really nice, with a beautiful crunch and great flavour. I added a bit more honey than called for, for a great sweet bread. The dough was great to deal with and easy to shape. - 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