Braided Challah Bread Bread Machine Recipes

Steps:

• Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings. Start.

Steps:

• In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes.
• In the meantime, place the beaten eggs, honey, hot water and melted butter in a bowl. Mix well.
• Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine.
• Mix the salt into the flour and add to the baking pan and spoon the yeast on top.
• Set the program to 'DOUGH.'.
• When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. (The dough will feel quite soft and silky.).
• Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length.
• Pinch the top end of each length of dough together, then weave the pieces into a braid/plait.
• Pinch the bottom ends together, then tuck both ends under the dough to form a neatly braided loaf.
• Place the dough on a greased baking sheet, brush with oil, cover with plastic wrap/cling film and leave it to rise/prove in a warm place.
• Preheat the oven 220C/425°F.
• When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg.
• Bake for 20-25 minutes, or until golden brown.
• Transfer the loaf to a wire rack and leave it to cool before serving.

Steps:

• Place ingredients into bread machine according to manufacturers directions.
• Set on dough cycle.
• Place dough onto a lightly floured board and divide into three equal parts.
• Stretch or roll each part into 9" ropes and braid.
• Place on greased cookie sheet, cover and let rise for about 30 minutes.
• Preheat oven to 350°.
• Mix together one egg yolk and a tablespoon of water and brush over bread, then sprinkle with sesame or poppy seeds, if desired.
• Bake for 30 to 40 minutes or until golden brown.
• Cool on wire rack.

Steps:

• Place all ingredients in the bread machine in the order required by your machine and set it for dough cycle.
• After the dough cycle finishes, take out the dough and divide into 4-5 pieces.
• Divide each piece into 3-6 ropes and braid to make 4-5 challahs.
• Preheat the oven to 350.
• Place challahs on a lined baking sheet and cover and let rise for 30 minutes.
• Brush with egg and sprinkle with sesame seeds or poppy seeds if desired.
• Bake for 30 minutes or until they sound hollow when tapped on the bottom.

Steps:

• Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
• When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.
• Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

Steps:

• Add the ingredients according to the instructions for your bread machine and set for the dough cycle.
• When the dough is ready, place it on a lightly floured surface.
• Divide into thirds, making three 13-inch long ropes with tapered ends.
• Pinch the ropes together at one end; braid together.
• Pinch together at the other end and secure the braid.
• Transfer the braided dough to a greased baking sheet; cover and let rise in a warm place 45 minutes or until double in size.
• Combine the glaze ingredients and brush onto the braid.
• Sprinkle with poppy seeds and bake at 375 degrees F for 25 minutes, or until done.

Steps:

• Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
• When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
• Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Steps:

• Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
• Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
• Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

Steps:

• Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.