This recipe is a sweeter version of the classic challah. It was given to me by a friend.
thought this challah would be a little sweeter because of the 1/4 pint of honey, but it still had a nice, subtle sweetness. It made a good size loaf that had great texture. The dough does need the two teaspoons of salt for optimum flavor. I didn’t bother to use an egg wash because I had made this bread to use for French toast. - 18 Aug 2012
This is hands-down the best bread I've ever made. Everyone goes crazy over it! The texture is dense and doughy, and the honey makes it super-sweet. I top mine with sesame seeds--simply sprinkle them on after brushing with the egg. - 08 Sep 2001 (Review from Allrecipes US | Canada)
I thought my review could use updating after using this recipe for 10 years... This is most flavorful, beautiful challah recipe I've ever used. My only change is to slightly increase the salt: I use 2 heaping teaspoons. The dough doesn't always appear to have risen sufficiently, even given extra time, but by the time it's out of the over, it looks and tastes perfect. Thank you, Rivka! - 03 Nov 2000 (Review from Allrecipes US | Canada)