Challah for the Bread Machine
Discover the perfect no-fuss way to create soft, golden-braided challah with this "Challah for the Bread Machine" recipe! This recipe combines the convenience of a bread machine with the timeless elegance of homemade challah, featuring a subtly sweet flavor from honey and a rich, tender crumb thanks to the addition of eggs and vegetable oil. The dough is expertly mixed, kneaded, and proofed right in your machine, taking the guesswork out of the process. After braiding by hand, a glossy egg wash adds that signature golden sheen, and optional poppy or sesame seeds lend a bakery-worthy finish. Perfect for Shabbat dinners or special occasions, this stunning loaf is as visually impressive as it is delicious. Easy, efficient, and irresistibly delicious—this recipe is a must-try for home bakers of all skill levels!
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Recipe Information
Ingredients
- 0.75 cups Warm water
- 3 tablespoons Honey
- 3 tablespoons Vegetable oil
- 2 Large eggs
- 1 teaspoons Salt
- 3.25 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 Egg (for egg wash)
- 1 tablespoons Water (for egg wash)
- 1 tablespoons Poppy seeds or sesame seeds (optional)
Instructions
Add the warm water, honey, vegetable oil, and eggs to the bread machine pan in the order recommended by your bread machine manufacturer.
Sprinkle the salt over the liquids, then add the bread flour on top, ensuring it covers the liquid completely.
Make a small well in the center of the flour (without reaching the liquid) and place the active dry yeast into the well.
Set the bread machine to the dough cycle and start. This cycle will mix, knead, and allow the dough to rise.
Once the dough cycle is complete (typically about 1.5 hours), remove the dough from the machine and place it on a lightly floured surface.
Divide the dough into three equal portions. Roll each portion into a long rope (approximately 12–14 inches). Pinch one end of the ropes together and carefully braid them, pinching the other end to seal once the braid is complete.
Transfer the braided dough to a parchment-lined baking sheet, cover it loosely with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 30–45 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the egg and water to make the egg wash. Gently brush the egg wash over the braided dough, ensuring an even coating. Optionally, sprinkle poppy seeds or sesame seeds on top, if desired.
Bake in the preheated oven for 25–30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.
Cool the challah on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 368.3 g | 134% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 53.7 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 269 mg | 21% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 848 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.
