Challah is traditionally eaten on the Jewish Sabbath, but this is not your average challah recipe. This challah is embellished with poppy seeds, sesame seeds, onion, garlic and sea salt for a terrific twist on the traditional plaited loaf!
This challah freezes extremely well after baking. I always freeze it, even what I bake on Thursday nights for use on Friday! It preserves the freshness so well.
I put in some whole wheat flour in place of some of the bread flour, and used 1/2 cup honey in place of the sugar. Realistically, this makes 3 or 4 loaves, not just 2! Great taste! I was pleasantly surprised by the flavor of the salt in the topping! I braided both loaves differently, for variety's sake! I'll be making this again! - 10 Dec 2009 (Review from Allrecipes US | Canada)
Delish! First time ever making a braided bread and I'm so happy with the results. It was light and fluffy and sweet. - 22 Nov 2010 (Review from Allrecipes US | Canada)
I used my bread machine to mix the dough and it was pretty tricky since it was overflowing, but I'm glad I did it! I let it cycle through the dough setting while following the directions until Step 2 when I took it out and let it rise in a huge bowl. My loaves looked like they came from a fancy bakery! I love the way the inside is twisted and has an airy texture. I'm going to make it again and serve it with veggie cream cheese! - 31 Oct 2010 (Review from Allrecipes US | Canada)