Challah Bread Machine
Experience the timeless delight of homemade challah with this foolproof Bread Machine Challah recipe, designed to deliver bakery-perfect results with minimal effort. Combining the convenience of a bread machine with traditional hand-braiding techniques, this recipe creates a soft, pillowy loaf with a classic golden crust. A touch of honey lends gentle sweetness, while the egg wash creates an irresistible shine. With a hands-on preparation time of just 10 minutes and the bread machine handling most of the work, this recipe is perfect for beginners and busy bakers alike. Whether served warm at the dinner table, used for French toast, or shaped for special occasions, this challah is a versatile and show-stopping addition to your baking repertoire.
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Recipe Information
Ingredients
- 0.75 cup Warm water
- 0.25 cup Vegetable oil
- 0.25 cup Honey
- 2 large Eggs
- 1.25 teaspoons Salt
- 3.5 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Add the warm water, vegetable oil, honey, and eggs into the bread machine pan. Ensure the ingredients are at room temperature to help the yeast activate properly.
Sprinkle the salt over the liquid ingredients.
Add the bread flour to the pan, ensuring it covers the liquid completely.
Make a small well in the center of the flour and add the active dry yeast. This keeps the yeast from activating prematurely.
Set the bread machine to the 'Dough' cycle and start. This cycle will knead and give the dough its first rise.
Once the dough cycle finishes (approximately 90+ minutes depending on your bread machine), remove the dough from the machine and place it on a lightly floured surface.
Divide the dough into 3 equal portions. Roll each portion into a rope about 16 inches long and braid the ropes together. Tuck the ends under to create a neat shape.
Place the braided dough on a parchment-lined baking sheet. Cover lightly with plastic wrap or a clean kitchen towel and let it rise for 30–45 minutes until it doubles in size.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk the egg and water for the egg wash. Brush the mixture over the risen dough, ensuring an even coat for a shiny finish.
Bake the challah for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the challah from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 51.1 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 152 mg | 12% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 676 mg | 14% | |
*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.
