Challah Abm
Experience the magic of homemade bread with this delightful Challah ABM recipe, a foolproof way to craft a golden, soft, and slightly sweet loaf using your bread machine. Perfect for beginners and seasoned bakers alike, this recipe begins with a rich dough made from simple pantry staples like honey, bread flour, and eggs, ensuring both flavor and a pillowy texture. After the bread machine does the heavy lifting of kneading and rising, the dough is braided by hand and brushed with an egg wash for a glossy, bakery-style finish. Topped with optional sesame or poppy seeds, this traditional challah is perfect for holiday dinners, casual brunches, or even as the base for French toast. With its beautiful braid and irresistible aroma, this show-stopping bread will become a staple in your homemade baking repertoire.
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Recipe Information
Ingredients
- 0.75 cup Water
- 2 tablespoons Vegetable oil
- 2 tablespoons Honey
- 1 large Egg
- 1 teaspoon Salt
- 2.5 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 large Egg yolk (for egg wash)
- 1 teaspoon Water (for egg wash)
- 1 tablespoon Poppy seeds or sesame seeds (optional)
Instructions
Add the water, vegetable oil, honey, and egg to the bread machine pan in the order recommended by the manufacturer.
Add the salt and bread flour to the pan, ensuring that the salt does not come directly into contact with the yeast.
Make a small well in the flour and place the active dry yeast in the well.
Set the bread machine to the dough cycle and start it. Allow the machine to knead and let the dough rise as per its cycle.
Once the cycle is complete, remove the dough from the bread machine and place it onto a lightly floured surface.
Divide the dough into 3 equal pieces. Roll each piece into a long rope, about 12 inches long.
Pinch the tops of the 3 ropes together and braid them. Tuck the ends under and place the braided loaf onto a parchment-lined baking sheet.
Cover the dough loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 30-40 minutes, or until doubled in size.
Preheat your oven to 375°F (190°C).
In a small bowl, beat the egg yolk with the teaspoon of water. Brush the mixture over the braided dough to give it a shiny finish.
Optional: Sprinkle the top with poppy seeds or sesame seeds for added texture and flavor.
Bake the challah in the preheated oven for 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the challah from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 404 mg | 134% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 35.8 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 228 mg | 18% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
