Bread Machine Challah II

Bread Machine Challah II

155
MARYLYN PISSERI 0

"Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well."
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Ingredients

55 m servings 182 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

155
  1. 171 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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 zip...

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?

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...

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...

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 ...

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!

Delicious!!! This dense challah has a sweet and delicious flavor. I too added 1/2 cup of high gluten bread flour to the batch which made the consistency perfect! I used to make this recipe with ...