Recipe by Tzelish
"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. "
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warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
2 1/4 teaspoons
bread machine yeast
Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER!
It was okay, a pretty loaf, but kind of plain tasting. Not bad, but have had better with less work. I used more surgar.
This recipe just came out on the site today & I decided to try it & I am so glad I did. Wonderful flavor with a chewy texture that was exactly what I was looking for. The dough is very easy to work with & I turned out a beautiful, shiny, delicious work of art. Thank You for the recipe, I will be sure to share with friends!
I gave this recipe to my 10 year old daughter so she could bake challah for the family every Shabbat and have a recipe to call her own. This is the best tasting challah. She has followed the recipe exactly and it comes out great every time. She recently made this challah for another family and they were asking for the recipe. Thanks for sharing!
This was a delicious bread and very simple to make. I would suggest increasing the sugar if you would like your bread a little sweeter. I sprinkled the braided loaf with a sugar and flour topping before baking. It came out delicious. Thanks for sharing this recipe.
Came out very good. I topped the challah with poppy seeds (my fave, over sesame). I had to add almost 2 cups more flour than is written, I have no clue why.
I thought this bread came out very well. I have never had Challah bread before this, so I don't really know how it should taste. It was delicious though. It was simple and I had no issues with the dough at all. It was very nice and easy to work with.
So good! I sweetened it up using 6 Tbsp. sugar (as another suggested) since I made this for Rosh Hashanah, added raisins, and sprinkled the loaf with sugar prior to baking. What a lovely, sweet (as I made it) loaf, that I will continue to use for Rosh Hashanah! FYI-it does need at least 1 1/2 c. more flour than recipe states.
For weekly challah, I use one additional Tbsp. sugar, 1 c. whole wheat flour for part of the flour, and occasionally add raisins when bread machine "beeps," then braid into 2 loaves. Baking at 350 for 10 min., then decreasing temp to 325 for 10-15 more minutes works best for my loaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Machine Challah for Shabbat and Festivals
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 56
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