My recipe calls for 1/4 c of sugar. I make challah often and we like it a little sweet. Maybe try upping the sugar a little.

You could try making it with a milk bread recipe — those are sweeter.

Anonymous wrote:Yeast eats sugar as it does its thing. Depending on the amount of yeast and how long you let the yeast soak/rise, your bread could be less sweet.

Next time add a little more sugar.

Thank you. This makes a lot of sense. I let it rise for an extra hour or more because I went to the gym in the middle.

Yeast eats sugar as it does its thing. Depending on the amount of yeast and how long you let the yeast soak/rise, your bread could be less sweet.

Next time add a little more sugar.

Anonymous wrote:I actually think I used 3/4 tsp not tablespoons. My mistake in the original post. I think I will try again next week and decrease salt to 1/2 tsp. Also, the challah tastes a lot better today than yesterday. The rest seems to have helped it. But still not sweet enough

You would not be able to taste 1 teeaspoon of salt in bread.

You must have used tablespoons.

Anonymous wrote:OP said she used 1.5 TABLESPOONS of salt.I googled King Arthur challah recipes. They call for 1.5 or 1.75 TEASPOONS of salt.

A tablespoon is 3 teaspoons.

OP likely used too much salt.

I was the first post about tps vs tbsp.

Good catch. I totally missed that she said she used a tablespoon for the salt later in her OP, but immediately assumed that if she can taste the salt then she must have mixed up the two.

Bread usually only needs a little salt. My recipes are almost all jus 1 tsp.

1 tablespoon would be very salty bread

Why not just buy it at a bakery?

Anonymous wrote:My challah recipe calls for 1 teaspoon of salt and a scant cup of sugar

A cup of sugar is a lot sweeter than 3 tbs of honey

Anonymous wrote:Challah is not supposed to be a sweet bread. You can always add a glaze on top to add sweetness.

+1

My challah recipe calls for 1 teaspoon of salt and a scant cup of sugar