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Bread machine challah recipe

Bread machine challah recipe


  • Recipes
  • Dish type
  • Bread
  • White bread

This rich egg bread is easy to prepare in a bread machine, but the traditional plaited look is preserved when it is baked in the oven.

130 people made this

IngredientsServes: 15

  • 200ml (7 fl oz) water
  • 1/2 tablespoon salt
  • 4 tablespoons honey
  • 2 eggs
  • 50g (2 oz) butter, melted
  • 500g (1¼ lb) plain flour
  • 1 dessertspoon dried active baking yeast

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Place water, salt, honey, eggs, melted butter, flour and yeast into the bread machine in order given by manufacturer. Set the machine to Dough cycle and start.
  2. Remove dough from the machine after first rise. Divide dough into three or four equal pieces, and roll out into snakes. Plait the snakes and tuck the ends under. Place on a greased baking tray. Allow to rise until doubled in size.
  3. Bake at 180 C / Gas mark 4 for 35 to 45 minutes. Bread is done when the crust is golden brown.

Note:

This bread can also be made in a greased 23x12cm (9x5 in) loaf tin.

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Reviews & ratingsAverage global rating:(110)

Reviews in English (90)

I picked this recipe for its quantities - I don't have a bread machine but it came just the same (most likely!).I kept exactly to the recipe and it came out perfectly. I used a very aromatic honey and so while the bread definitely had a honey smell, the 4tbs meant that it was only slightly sweet (which I like).-25 Feb 2013

by MRSANDS

Used different ingredients.so easy, but be sure not to over bake so it is not dry. I added about 200g of sultanas which I had covered with water and cooked in the microwave on high for five minutes, drained and let cool. I brushed the top prior to baking with honey (thin with a little water if it is difficult to spread) and sprinkle with poppy seeds. Enjoy!-14 Jul 2008

by JOALBIS

I have made this bread many times and every time it comes out perfect! I've had many requests for this recipe. I can always count on this recipe to come out right.-14 Jul 2008


Bread Machine Challah Recipe

For many years, I have been experimenting with various recipes, each one promising outstanding results. I have finally come up with one that meets my expectations and standards, with a crunchy golden crust and a fluffy, soft inside.

This particular recipe is kneaded in a bread machine on the quickest kneading cycle. (I personally have found that the texture can be different when the dough is kneaded by hand or in a Bosch or other mixers with a dough hook.) The texture should be soft and workable. If it is too moist, add 1/2 Tbsp. at a time of flour to the dough and mix. If it&rsquos too dry, add a few drops of water, then a little bit of flour and keep kneading until you get a smooth consistency.

Makes one 14-15&rdquo challah, or 2 regular size, 4 smaller or 14 -16 rolls


How To Make Challah In A Bread Machine

Mix all of the ingredients together except for the extra egg. You&rsquoll need to save that for later.

Add the bread dough into the bread machine. Select the &ldquoDough&rdquo cycle and press &ldquoStart&rdquo.

When the bread machine is done with the dough cycle, remove the dough from the machine.

After you have removed the dough from the bread machine, preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Divide the dough into 2 equal parts as this recipe makes 2 whole loaves.

Divide each part into 3 equal parts, shaping each section of the dough into a long snake.

After you have done that to all three sections, braid them into a braid as you would on hair (so you have 2 braided challahs).

Place the braided challahs onto the prepped baking sheet.

Remeber that extra egg? Crack and whisk the egg in a bowl and use a pastry brush to add a layer of the egg wash to the challahs.

Let the challahs rise at room temperature for 30 minutes before baking.

After the 30 minutes are up, place the challahs in the oven and bake for 30 minutes.

Cooking Tip

  • If you have any leftovers after a few days, you can make some delicious sweet french toast in the air fryer or baked in the oven!

Toppings You Can Add To Challah

While I love challah bread just the way it is, I sometimes like to change it up and add a few more ingredients to the dough. Since this recipe makes 2 loaves, I will take one of them and add a couple of chocolate chips over the top as a treat for my family.

Here are a couple of other toppings you can add to your challah dough:

What To Serve With Challah Bread

There are so many different ways to serve and eat challah bread. In our household, we like to slice it up and it with a schmear of butter and homemade orange marmalade for breakfast.

For lunch and dinner, I will cut some nice thick slices and top it off with some thinly sliced beef brisket and red cabbage slaw to make the best sandwich!


WHY SIFT FLOUR and Other Powder Ingredients

There are a number of benefits to sifting flour and other ingredients like cocoa ingredients:

It removes any unwanted debris and you can get a more accurate measurement than when packed tightly in a bag.

It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.

If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.


Jeffrey's Challah

This classic challah recipe makes two large (or three smaller) braids: one to enjoy, and one or more to share with family, friends, or neighbors. With its familiar comforting flavor, golden interior, and fine, tender crumb, it’s wonderful fresh but also ideal for toast, sandwiches, and French toast.

The recipe comes to us courtesy of "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman, a noted bread expert and former director of the King Arthur Bakery.

Ingredients

  • 3 large (46g) egg yolks
  • 3 large (150g) whole eggs
  • 1/3 cup (66g) vegetable oil
  • 1 1/3 cups (302g) cold water
  • 7 3/4 cups (934g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (99g) sugar
  • 1 tablespoon (18g) salt
  • 1 tablespoon + 2 1/2 teaspoons (17g) instant yeast

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the dough ingredients into a large bowl (or the bowl of your stand mixer) in the order in which they’re listed. Mix just until the dough comes together to form a shaggy mass using your mixer equipped with the dough hook, this will take about 3 minutes on low speed.

Knead the dough, by hand or mixer, until it’s smooth and well-developed this will take 5 to 6 minutes at medium speed using your mixer.

Cover the bowl with plastic wrap or a reusable cover and allow the dough to rise at room temperature for 1 hour. Refrigerate the dough for 1 hour, or until it’s thoroughly chilled.

Remove the dough from the refrigerator, and transfer it to a lightly greased work surface. To make two large loaves, divide the dough in half each half will weigh about 824g. Note: For three smaller loaves see “tips,” below.

Working with one piece of dough at a time, divide it into three, four, or six pieces (to make a standard braid, a four-strand braid, or a six-strand braid). To make the six-strand braid pictured above, divide into six pieces, each about 137g. Preshape each piece into a rough log you’re going to be rolling them into long strands. Cover the logs. Repeat with the remaining piece of dough, dividing it into six pieces (or however many you need for the braid you want to make).

Let the covered logs relax for about 20 minutes.

Uncover the logs. Working with the dough for one loaf, roll each log into a strand about 20” long. Make a six-strand braid for help with this technique, check out our video:

Repeat to make the second loaf.

Place each loaf on a parchment-lined or lightly greased baking sheet. Cover the loaves and let them rise at room temperature until they’re almost doubled in size, about 1 1/2 to 2 hours.

Towards the end of the rising time, preheat your oven to 375°F.

Whisk together the egg and water for the topping and pour it through a sieve to remove any clumps of egg. Brush the risen loaves with the egg wash and sprinkle with poppy or sesame seeds.

Bake the loaves for 25 to 30 minutes, or until they’re a rich golden brown and sound hollow when tapped on the bottom. Their interior temperature should register about 210°F using a digital thermometer.

Remove the loaves from the oven, and place them on a rack to cool.

Store cooled bread, well wrapped, at room temperature for several days freeze for longer storage.

Tips from our Bakers

To make three medium-sized three-strand braids divide the initial batch of dough into three pieces, each about 549g. Working with one piece at a time, divide it into three pieces, each about 183g. Pre-shape the pieces and let them rest as directed above, then roll each piece into a 16”-long strand. Braid the three strands. Repeat with the other two loaves. Finish as directed, baking the loaves for 20 to 25 minutes.

The baking time listed above yields loaves that are a deep mahogany brown. If you prefer your bread a bit lighter in color, tent the loaves lightly with a sheet of aluminum foil for the final 5 to 10 minutes of baking.

Join master baker Jeffrey Hamelman as he demonstrates how to make Jeffrey's Challah from start to finish. Watch the Preshow and Episode 4 of the Isolation Baking Show now.


Place all the ingredients into machine in order listed and set machine on &ldquodough&rdquo setting.

Let sit in machine 60-90 minutes after the machine has completed its cycle.

Remove dough. Cover with a damp cloth. Let rise for another 30 minutes.

Braid dough into desired shape.

Beat remaining egg with 1 tsp water in a small bowl. Brush liberally over challah. Sprinkle with sesame seeds or the topping of your choice.

Bake at 350 degrees about 30 minutes. After the challah has baked for 15 minutes do a second brush with the reserved egg mix &ndash this gives the challah a beautiful, shiny gloss.

Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.


Easy Challah Thanks to a Forgotten Bread Machine

Creating a wedding registry is like making a vision board, shopping and planning for a distant future. Steve and I spent many Saturdays playing grown up as we pored over different China patterns debating whether we would become understated yet fancy entertainers with ivory settings trimmed with gold or more casual with a floral pattern. Adding a bread machine to the list was an afterthought, a throw-in to feed our guests fresh bread for breakfast in our Hamptons cottage.

As the China arrived, we carefully stored it away, setting by setting, preserving it for more formal days. The bread machine we put to use immediately. We baked French loaves, whole wheat loaves, and even chocolate loaves. The bread was a little tough with a slightly chewy crust, but still very fun hot out of the machine. We used that machine so much that my husband earned the nickname dough boy at work. We were like kids with a new toy, until we got excited about another gadget, and put away our massive white bread machine.

We debated throwing away the bread machine every time we moved, first from our New York City apartment to a New Jersey exile, then further, to Ohio and to Chicago. But each time, we sentimentally chose to hang on to the bread machine. We loaded it into moving trucks three times with a growing layer of dust and grime.

Last week, the bread machine was put back into action, and is once again in a place of honor in the kitchen. One of our good friends, Genevieve, makes an award winning loaf of challah bread. It’s fluffy, sweet, and golden brown. There are never any slices left over when she brings one for dinner. I begged her for her secret recipe and she insisted that using the bread maker to knead and proof the dough was her secret weapon.

Genevieve didn’t lie. Her recipe is incredibly easy and incredibly delicious. I’ve tried to make challah before, always with dismal results. But with Genevieve’s recipe, we simply throw five ingredients into the bread maker and wait a little over an hour to braid the dough. As the challah bakes, it fills the house with the most delicious smell. And the end result is even more amazing than the smell.

The dough boy I was engaged to is back. He’s filling the house with the comforting smell of baking bread all weekend long. The bread is so good that I’m tempted to retrieve our dusty China from its wrapping to serve it, but somehow, I still don’t feel quite grown up enough.


Great for use as base for Bread Puddings - remember to leave our overnight to slightly "stale" the bread and absorb more custard.

Challah for Bread Machine

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 549

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Cut butter into small pieces, and place in saucepan with milk and sugar.

Over medium heat bring to a boil.

Remove from heat and set aside to cool to 110º-115º.

NOTE: If milk is too hot, it will kill lthe yeast action. If you don't have a thermometer, test the milk on the inside of your wrist. It should be just barely lukearm.

Whisk 2 eggs until light and frothy

When milk is at proper temperature, add the eggs and salt to the milk and pour into bread machine pan.

Carefullly pour flour into pan, making sure that all liquid is completely covered by flour.

Make small indentation in center of flour and pour yeast there.

Turn bread machine on to Dough cyclo.

Machine will ding when dough cycle is complete.

Remove dough from bread machine pan and place on floured work surface (waxed paper or cutting board).

Cut dough into three equal pieces.

Roll three pieces into long snakes about 18" long.

Braid the snakes together into a loaf and tuck the ends under.

Cover a large baking sheet with parchment paper and sprinkle with cornmeal.

Transfer the braided loaf to the baking sheet.

Cover loaf with a clean towel or cheesecloth and let rise until nearly doubled in size (about 1 hour).

Whisk the remaining egg and 1 tablespoon cold water together until light and frothy.

With basting brush, lightly baste loaf evenly with egg wash. Sprinkle immediately with poppy seeds to taste.

Cook in middle rack of oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped.

Cool completely on racks before wrapping.

Be sure and sneak a piece with honeyed butter while it's still hot (for quality control purposes of course).

OPTION TWO: ALTERNATE METHOD FOR BAKING BREAD COMPLETELY IN BREAD MACHINE:

If you don't want to braid the dough, use this method.

Follow instructions steps 1 and 2 above.

Skip instructions steps 3 through 6 above

Turn bread machine to basic cycle, crust to medium. When cycle is complete, remove from bread machine and brush the bread with egg wash (1 egg & 1 tablespoon of water whisked briskly). Place in 350º oven for 5 minutes to "seal" the egg wash. Or, you can skip the egg wash and just brush with melted butter (Either way is fine).


How do you make challah bread? 

Watch me make this challah dough in the video above and then learn to shape so many different ways with our Challah Shaping and Braiding Videos. 

If you want to try the easiest challah ever, check out my No Knead Challah recipe here. 

Looking for a healthier, 100% whole grain challah with all natural sweeteners? Sign up for our Fresh Families healthy meal plan today. 

A few more things to consider before we get to the actual recipe. 

The Flour: I always use flour that is high in gluten because gluten adds stickiness and sponginess to the dough. High-gluten flour will give you a nice chewy texture. Bread flour or bread machine flour are interchangeable with high-gluten flour. All-purpose flour can be subbed if necessary. This recipe calls for a 6-pound bag of high-gluten (bread) flour. But fear not if you can’t find a 6-pound bag: 3¼ cups of high-gluten flour equals 1 pound, and 3௬ups of all-purpose flour is equivalent to 1 pound.

Ingredients

  • 2 ounces (¼ cup plus 2 tablespoons) active dry yeast (57 grams) + 3 tablespoons sugar (40 grams)
  • 6 cups warm water, divided (1,440 grams)
  • 4 tablespoons kosher salt (72 grams)
  • 1 (6-pound) bag high-gluten flour (2.7 kg)
  • 2 cups sugar (400 grams)
  • 4 egg yolks
  • 1 ¼ cup canola oil, divided (375 grams)

Challah Topping

Preparation

1. In a medium bowl, dissolve yeast and 3 tablespoons of sugar in 2 cups of warm water, cover loosely with a towel and set aside.

2. Place salt in a huge plastic bowl.

4. Add sugar and egg yolks.

5. Yeast should now have bubbled/foamed and doubled in size, if yeast has not bubbled or does not seem active repeat the process again.

6. Make a well in the middle of the flour mixture and slowly pour yeast and sugar water mixture into the well. Then add the remaining 4 cups of warm water into the well. Make sure the water is not too hot. It should be no warmer than you would use for a baby’s bath.

7. Start kneading ingredients together and add a ½ cup of oil.

8. For the next 10 minutes, knead, adding another ½ cup of oil slowly during that time as needed to create a workable dough. Dough shouldn’t be too sticky and also should not be dry. It should become one cohesive mass.

9. Loosely cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes.

10. After 15 minutes, lightly oil your hand and knead again for another 5 minutes adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.

11. Rub a little oil over the top and around the dough. Cover bowl with a kitchen towel. Place covered bowl in a medium plastic garbage bag and place open ends of the bag loosely underneath the bowl, trapping in air.

12. Place in a warm spot and let rise for 1 hour or until doubled in size.

13. Punch dough down and knead (lightly oil your hands if necessary), flipping it and releasing any air bubbles. Cover again, using the towel and the bag, and let rise 1 more hour.

14. Lightly oil your hands, and punch down again. With a sharp knife divide dough into 4 equal parts.

15. Liberally spray 4 (9-inch) round baking pans with non-stick cooking spray and set aside.

For Round Challah:

17. With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Then roll the dough into a long, thick rope, adding oil as needed to keep it from being too sticky. Don’t use too much oil a little sticky is fine.

18. Place one end of the rope up against the edge of the prepared pan and coil it, ending in the middle. Set aside.

For Pull-Apart Challah:

19. With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Separate into 8 equal parts. Roll each part into a round ball, adding oil as needed to keep it from being too sticky. Don’t use too much oil a little sticky is fine.

20. Place one ball in the middle of the prepared pan and surround with remaining balls. Don’t worry if they don’t touch. They will rise into each other while baking. Set aside.

21. Repeat either method with remaining dough so that you have 4 challahs.

22. Brush challahs with beaten egg and sprinkle with a combination of poppy and sesame seeds.

23. Bake at 375°F for 10 minutes and then lower your oven temperature to 350 F and bake for an additional 35 to 45 minutes, until challah tops are dark golden brown.

24. Allow to cool slightly before serving. Serve while still warm. Once the challah has been sliced, you can store the slices in sealable plastic bags for about 4 to 5 days.

Recipe Courtesy of JOY of KOSHER Fast, Fresh Family Recipes by Jamie Geller (William Morrow/HarperCollins 2013) - BUY NOW


Watch the video: Αυθεντικό αμερικάνικο καλαμποκόψωμο Robertos Kitchen