THE BEST BREAD MACHINE CHALLAH
This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.
Provided by Mirj2338
Categories Yeast Breads
Time 2h30m
Yield 2 challot, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
- Process the ingredients in the dough cycle.
- Remove immediately when the machine beeps.
- Preheat the oven to 350 degrees.
- Divide the dough in half.
- Divide each piece into three sections.
- Roll each section into a long strand.
- Braid the three strands, pinching the top and bottom ends together.
- Place on a parchment-lined or lightly greased baking sheet.
- Repeat with the remaining dough, making the second challah.
- Let the challot rise, covered, for 30 minutes.
- Brush the challot with the beaten egg.
- Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
- Bake for 30 minutes.
- Cool on a wire rack.
THE BEST BREAD MACHINE CHALLAH
After trying out several different bread machine challah recipes, I have come to find the best one. The challah it produces is so light and the perfect combination of sweet and salty. The bread machine I own is an Oster, nothing fancy. As with all bread machine recipes, I will say every once in a while I will have a flop, no idea why this happens sometimes. This recipe calls for 3 yolks, so I will post a link for something easy to do with the whites: Ultra Moist Easy Chocolate Bundt Cake. Everytime I make challah, I also make this cake.
Provided by Lee Hock
Categories Yeast Breads
Time 40m
Yield 2 challahs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the ingredients into the bread machine in the above listed order. Make a small well in the flour for the yeast. Put bread machine on dough cycle.
- Preheat oven to 350 degrees F.
- Remove dough from the machine onto a lightly floured surface. Divide dough into two equal halves. Divide each halve into three pieces, and braid. Place braid onto a cookie sheet covered with a piece of parchment paper. Cover the two braid with a dish towel. Let stand until double in size, about 30 minutes to an hour. Remove dish towel. Use a pastry brush and paint the challahs with beaten egg covering the entire loaf.
- Bake at 350 for 25 minutes. Until the bottom sounds hollow when tapped on.
- Remove from cookie sheet and let cool on baking rack.
Nutrition Facts : Calories 263.5, Fat 8.6, SaturatedFat 1.6, Cholesterol 85.5, Sodium 231.9, Carbohydrate 39.6, Fiber 1.4, Sugar 6.4, Protein 6.5
BREAD MACHINE CHALLAH
This is my favorite bread machine challah recipe. It makes a smaller loaf, but I love the flavor of it.
Provided by Charmed
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add the water, the egg, the margarine, flour, sugar, salt& yeast to bread machine in the order recommended by the manufacturer.
- Use white or sweet bread cycle.
- Remove bread from baking pan after 10 minutes, then finish cooling on a rack.
Nutrition Facts : Calories 1961.7, Fat 43.1, SaturatedFat 9.3, Cholesterol 186, Sodium 3394.2, Carbohydrate 340.6, Fiber 12.3, Sugar 51.5, Protein 48.6
BREAD MACHINE CHALLAH
I pretty much developed this recipe on my own. I fiddled and tweaked for months until I got it just right. It is just scrumptious.
Provided by Mrsspeevs
Categories Yeast Breads
Time 2h
Yield 4-5 challahs, 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 676.4, Fat 17.4, SaturatedFat 3.2, Cholesterol 171, Sodium 464.7, Carbohydrate 112.9, Fiber 3.7, Sugar 25.4, Protein 16
BREAD MACHINE CHALLAH I
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Provided by Suzy
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 340.6 mg, Sugar 5.1 g
BREAD MACHINE CHALLAH II
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Provided by MARYLYN PISSERI
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 55m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 26 g, Cholesterol 27.9 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 302 mg, Sugar 6 g
CHALLAH I (BRAIDED EGG BREAD)
I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.
Provided by CardaMom
Categories Yeast Breads
Time 40m
Yield 1 large challah
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
- Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough. Let rise again until double in bulk.
- Punch down again. Divide dough into 3 equal parts.
- Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
- Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
CHALLAH BREAD (BREAD MACHINE)
From 100 Bread Machine Recipes by Vicki Smallwood. The saffron is what gives this its unique golden yellow color. This doesn't last long whenever I make this. Cooking time does NOT include dough cycle time.
Provided by CulinaryQueen
Categories Yeast Breads
Time 35m
Yield 1 Loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2531.4, Fat 77.1, SaturatedFat 41.8, Cholesterol 787.1, Sodium 2962.2, Carbohydrate 389.3, Fiber 13.2, Sugar 54.1, Protein 67.2
BREAD MACHINE CHALLAH
This recipe comes from Allrecipe. It had over two hundred reviews. Have not tried it yet, but wanted in my bread cookbook. You might want to add a little more flour if it is not coming away from the side of pan while in the mixing stage. Just don't open the lid while it is rising.
Provided by Naturelover
Categories Breads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients into the bread machine pan in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings; press Start.
Nutrition Facts : Calories 178.8, Fat 4.6, SaturatedFat 2.5, Cholesterol 45, Sodium 331.1, Carbohydrate 29, Fiber 0.9, Sugar 4.3, Protein 5
CHALLAH I
Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.
Provided by Joan Callaway
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h40m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g
CHALLAH
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs. Maybe not the way God intended it, but I'm sure She understands. Israel is the land of milk and honey, and this challah has both. For those of you who want to stay away from milk, it's fine to substitute water.
Provided by Einat Admony
Categories Bread Egg Bake Rosh Hashanah/Yom Kippur Honey Sesame
Yield Makes 4 loaves
Number Of Ingredients 8
Steps:
- 1. Heat the milk in a small saucepan over low heat just until it's warm to the touch. Remove from the heat.
- 2. Dump the flour into a large bowl and make a well in the center. Add the yeast to the well along with a few drops of honey and 1/2 cup or so of the warm milk. Let stand until foamy, about 10 minutes.
- 3. In a separate bowl, combine the remaining milk and honey, the oil, and 3 of the eggs. Stir together. Add the salt and stir again. Gradually stir the liquid mixture into the flour, about 1/2 cup at a time. When the dough becomes sticky and difficult to stir, dump onto a floured surface and knead it by hand, adding a little more flour if necessary to keep it from sticking, until smooth and elastic.
- 4. Knead the dough into a ball. Slick another large bowl with oil, add the dough, and turn to slick the surface with oil. Cover with a damp cloth and let stand in a warm place until double in size, 1 to 1 1/2 hours.
- 5. Line 2 baking sheets with parchment paper. Gently punch the dough down and turn it onto a floured surface. Divide the dough into four equal portions, working with one portion at a time and keeping the rest covered with a damp cloth. Divide one portion of dough into three equal pieces and roll each piece into a rope about 1 foot long and slightly tapered at the ends. Line the ropes side by side on one side of the baking sheet and braid them, pinching the ends to seal and tucking them underneath. Repeat this process with the remaining dough until you have four nicely braided loaves. Cover with a damp cloth and let stand until nearly double in size, another 25 minutes or so.
- 6. Preheat the oven to 350°F.
- 7. Lightly beat the remaining egg and brush it over the tops of the challah loaves. Sprinkle with the nigella or sesame seeds. Bake the loaves until golden brown, 20 to 30 minutes.
BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS
A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.
Provided by Tzipporah Hoffmitz
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h50m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 32.8 g, Cholesterol 37.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 417.4 mg, Sugar 2.8 g
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