Recipe by MARYLYN PISSERI
"Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 teaspoons
eggs, room temperature
2 1/4 teaspoons
bread machine yeast
If you read through the previous reviews, the 1 constant remark “the bread is sticky” appears. We added an additional ¾ c flour to our bread machine (using a total of 4 ½ c flour) which did the trick. What’s the point of using the bread machine if you’re kneading more (in this case A LOT) of extra flour in the end? Our finished product turned out well.
I'm very experienced with using bread machine recipes, yet I found this bread to be extremely disappointing. The dough turned out like batter and was impossible to shape because it was so sticky. Even working in extra flour was no help. If I'd had extra time, I would have added more flour and more yeast, and put it back through an extra knead and rise cycle. Unfortunately, I didn't have the luxury of time, since I was getting ready for a family holiday function. I'm sure the loaf would have been fine (though perhaps dense) if I'd just poured the batter--um, dough-- into a pan and baked it, but I was really hoping this recipe would yield a loaf I could shape beautifully for our holiday. So in my frustration I threw the dough/batter away. I won't try this recipe again--and this is the first recipe at allrecipes.com that has been so disappointing.
This dough is fantastic! Chewy, yeasty, sweet. Makes a better challah than a deli! It makes 2 medium sized loaves, and we often braid one, place it on slightly greased waxed paper, then a ziploc bag, and pop it in the freezer. We can defrost it, let it rise, and bake it weeks later.
This is a fantastic recipe! My only question is: the dough comes out of the bread machine very sticky and is hard to work with. any suggestions?
This recipe is so yummy. I had never made challah before but I found this to be really easy to make. The bread came out so well... my family was convinced that I must have got it from the bakery because it was so good and looked great too. :)
The bread is absolutely delicious! The flavour is light and mouth watering...you can't stop eating it. I increased the yeast because the first time I made it - it didn't rise enough. So I add three big teaspoons of yeast the next time and it turned out great. I have also tried adding raisins - wow, it was also delicious! mmm...
add 1/2 cup more flour, and made one loaf instead of 2, which 6 strands....2 over, one under, 2 over, one under. Bake for 25-30 minutes. Can freeze the dough braided before rising...
I have tried many Challah recipies in my life and this one is the best!!! I'm not Jewish, but all my Jewish friends want MY recpie for Challah!
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Machine Challah II
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 182
** Calories from Fat: 60
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the perfect loaf of sandwich bread in your bread machine.
See how to make traditional Jewish egg bread.
Tastes and looks just like wheat bread!