Bread Machine Challah II Recipe - Allrecipes.com
Bread Machine Challah II Recipe
  • READY IN 55 mins

Bread Machine Challah II

Recipe by  

"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 Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  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.
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Reviews More Reviews

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.

 
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.

 
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.

 
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?

 
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. :)

 
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...

 
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...

 
Feb 19, 2010

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 my bread machine, but it broke. I made this recipe last night - making 1.5x the recipe in my kitchen aid. I let the yeast, sugar and water proof for 10 minutes and then mixed in all of the wet ingredients and then all of the dry ingredients. PERFECT!!!! I let it rise in a "PAMed" large bowl covered with saran wrap - in my microwave (I learned that trick somewhere - The dough is still warm from the warm water added to it. I place it in the microwave to rise bc it is confined in there and the walls or the microwave keep it insulated, removing the need to placing in on top of a pot of warm water... (it just gets a little annoying if i NEED the microwave during that time). Let rise for 1.5 hours. Breaded it and let rise for 30 minutes. I have also used this delicious dough for babka and ragulach. The strechines and elasticity of the dough is really great! I did not need to add any more flour after the initial ingredients were all combined!

 

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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.

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