Bread Machine Challah II Recipe

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Most Helpful Positive Review

Sep 18, 2007

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.

—SAK

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Most Helpful Critical Review

Dec 24, 2005

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.

—CarrieHansen

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151 Ratings

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Jan 04, 2005

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.

—SWEETERS

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Sep 12, 2003

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?

—SJSL

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Oct 10, 2003

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. :)

—Monica

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Feb 04, 2004

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...

—Ewa Lamb

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Feb 02, 2011

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...

—theycallmeoldfashioned

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Dec 03, 2007

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!

—NIDORAN

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Nutrition

Calories
182 kcal
9%

Carbohydrates
26 g
8%

Cholesterol
32 mg
11%

Fat
6.7 g
10%

Fiber
0.8 g
3%

Protein
4.4 g
9%

Sodium
302 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bread Machine Challah II

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 182
** Calories from Fat: 60

% Daily Value *
** Total Fat 6.7g 10 %
** Saturated Fat 1.2g 6 %
** Cholesterol 32mg 11 %
** Sodium 302mg 12 %
** Potassium 47mg 1 %
** Total Carbohydrates 26g 8 %
** Dietary Fiber 0.8g 3 %
** Protein 4.4g 9 %
** Sugars 6g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 14 %
** Thiamin 23 %
** Niacin 24 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.