No Fail Easy Challah Egg Bread Bread Machine
Achieve bakery-worthy results at home with this *No Fail Easy Challah Egg Bread* crafted effortlessly in a bread machine. Perfectly tender and golden, this sweet and slightly rich bread is enriched with eggs, honey, and a touch of vegetable oil for a subtly sweet and fluffy texture that’s ideal for everything from French toast to festive holiday tables. The bread machine takes the guesswork out of mixing, kneading, and proofing, while a hand-braided finish adds a beautiful homemade touch. Brushed with an irresistible egg wash, the loaf bakes to a gorgeous golden hue with a light, airy crumb. With a prep time of just 10 minutes before the bread machine works its magic, this no-fail recipe is perfect for beginners and seasoned bakers alike. Serve it warm with butter, or use it to elevate any meal with its stunning presentation and classic flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup Warm water (about 110°F/43°C)
- 2 large Eggs
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 1 teaspoon Salt
- 3.25 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, eggs, honey, and vegetable oil to the bread machine pan in the order recommended by the manufacturer.
Sprinkle the salt over the liquid ingredients.
Carefully add the bread flour, ensuring it completely covers the liquid ingredients.
Make a small well in the center of the flour and add the active dry yeast, ensuring it does not touch the liquid.
Select the 'Dough' cycle on your bread machine and start the machine. Allow the machine to mix, knead, and proof the dough (typically takes about 90 minutes).
Once the 'Dough' cycle is complete, 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 in length.
Braid the three ropes together, pinching the ends to seal. Transfer the braided loaf to a parchment-lined baking sheet.
Cover the loaf loosely with a clean kitchen towel and let it rise in a warm spot for 30–45 minutes, or until it doubles in size.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg and tablespoon of water to create an egg wash. Brush the egg wash generously over the risen challah loaf.
Bake the challah in the preheated oven for 25–30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the loaf from the oven and let it cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 362.0 g | 132% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 51.0 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 150 mg | 12% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 787 mg | 17% | |
*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.
