Challah Bread Bread Machine
Elevate your bread-baking game with this effortless and foolproof Challah Bread recipe made entirely in a bread machine! With its beautifully braided golden crust and irresistibly soft, slightly sweet interior, this traditional Jewish bread becomes easier than ever to prepare. Featuring warm water, honey, and a touch of vegetable oil, this recipe delivers a perfectly tender loaf with just the right amount of richness. The bread machine handles the heavy lifting, from kneading to the first rise, while the final steps of braiding and baking let you put a personal, artful touch on your homemade creation. Brushed with a luscious egg wash for that signature glossy finish, this challah loaf is perfect for special occasions, sandwiches, or as the ultimate base for French toast. Quick to assemble with only 10 minutes of prep, it’s a delightful way to enjoy bakery-quality bread right in your own kitchen.
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.25 cup Vegetable oil
- 0.25 cup Honey
- 2 pieces Large eggs
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Add the ingredients to the bread machine in the following order: warm water, vegetable oil, honey, eggs, flour, salt, and yeast. Ensure the yeast does not touch the wet ingredients or salt before mixing begins.
Select the dough cycle and start the bread machine. This cycle usually takes 1.5 to 2 hours to complete.
Once the dough cycle is complete, transfer the dough to a clean, floured surface. Punch it down gently to remove air bubbles.
Divide the dough into three equal portions and roll each into a rope about 12–14 inches long. Braid the ropes together, pinching the ends to seal.
Place the braided dough onto a baking sheet lined with parchment paper or a silicone baking mat. Cover it with a clean kitchen towel and let it rise for 30–45 minutes, or until it doubles in size.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and water to make the egg wash. Gently brush the egg wash over the risen dough for a glossy finish.
Bake the challah bread in the preheated oven for 25–30 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 420.8 g | 153% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 50.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 148 mg | 11% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 846 mg | 18% | |
*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.
