Ron's Braided Challah
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By Juliet's Kitchen
on May 03, 2013
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I have tried many different recipes for Challah, including ones from a few famous chefs and some very popular cookbooks. They all left me a little disappointed. I knew this recipe was going to be much different when I began to knead the dough. It had a rich, velvety texture and wasn't dry. The only thing I changed was that I doubled the honey, which is just a personal preference. You can also use vegetable oil, if you prefer, and it still turns out wonderful. This is hands-down one of the best Challah recipes out there!