The Best Bread Machine Challah
Discover the ultimate recipe for *The Best Bread Machine Challah*, where tradition meets modern convenience to create a show-stopping braided bread that's as delicious as it is beautiful. Designed for effortless preparation using your bread machine, this challah boasts a rich, slightly sweet flavor thanks to ingredients like granulated sugar, vegetable oil, and egg yolk, while the soft-textured dough is elevated by the perfect blend of bread flour and active dry yeast. The recipe guides you through the traditional braiding process, allowing you to craft an eye-catching loaf that rises to perfection. With a golden egg wash finish and irresistible aroma, this challah is perfect for holiday celebrations, Shabbat dinners, or as a comforting everyday treat. Plus, the straightforward steps and uniform results make it ideal for both beginners and seasoned bakers. Create a centerpiece that’s as satisfying to make as it is to share!
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Recipe Information
Ingredients
- 0.75 cup Warm water
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1 Egg yolk
- 1.5 teaspoons Salt
- 0.25 cup Granulated sugar
- 3.25 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Add the ingredients to the bread machine in the order recommended by the manufacturer. Typically, this will be liquids first: warm water, vegetable oil, eggs, and egg yolk.
Add the dry ingredients next: salt, sugar, bread flour, and finally, the active dry yeast.
Set the bread machine to the 'Dough' cycle and start it. This generally takes about 1.5 hours and mixes, kneads, and proofs the dough for you.
When the dough cycle is complete, remove the dough onto a floured surface and punch it down gently to release air bubbles.
Divide the dough into three or four equal portions, depending on the preferred braid complexity. Roll each portion into a long rope about 12-16 inches in length.
Braid the ropes together. If using three ropes, simply make a standard three-strand braid. If using four, use a four-strand braiding technique.
Tuck the ends of the braid under to secure the shape and place the braided loaf onto a baking sheet lined with parchment paper.
Cover loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, until puffy and nearly doubled in size.
While the dough is rising, preheat your oven to 350°F (175°C).
Brush the risen braid with the egg wash using a pastry brush, ensuring to cover all the nooks and crannies for an even golden finish.
Bake in the preheated oven for 20-25 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool completely before slicing. Enjoy!
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 364.5 g | 133% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 52.0 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 169 mg | 13% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 774 mg | 16% | |
*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.
