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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 12 servings |
||
| Calories 278 | ||
| Calories from Fat 79 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 229mg | 9% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 8.5g | ||
| Protein 6.6g | 13% | |
The Best Bread Machine Challah
By: Mirj
Oct 23, 2005
This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.
SERVES 12 , 2 challot
Ingredients
- 1 1/2 cups water
- 5 large egg yolks
- 1 1/8 teaspoons salt
- 1/3 cup oil
- 4 1/4 cups all-purpose flour or bread flour (I use bread flour)
- 1/2 cup sugar (I use brown sugar)
- 1 tablespoon active dry yeast
- 1 large egg, lightly beaten
- sesame seed or poppy seed
Directions
1
Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.2
Process the ingredients in the dough cycle.3
Remove immediately when the machine beeps.4
Preheat the oven to 350 degrees.5
Divide the dough in half.6
Divide each piece into three sections.7
Roll each section into a long strand.8
Braid the three strands, pinching the top and bottom ends together.9
Place on a parchment-lined or lightly greased baking sheet.10
Repeat with the remaining dough, making the second challah.11
Let the challot rise, covered, for 30 minutes.12
Brush the challot with the beaten egg.13
Sprinkle with the sesame seeds, poppy seeds, or a combination of both.14
Bake for 30 minutes.15
Cool on a wire rack.
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More recipes like this one:
Fast Bake White Bread (Bread Machine)
Browse similar recipes by category
- Course > Breads > Yeast
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Dietary > Kosher
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: petlover
On Feb 29, 2008
I used my bread machine and quick yeast ( quick dough cycle --not quick bread--on my machine) Made one loaf-HUGE and tasty. I will make again- TODA MIR
From: Miraklegirl
On Nov 25, 2005
My most succesful attempt at challah yet! I needed to let the dough rise for an additional 45 minutes (I always have to do this- I'm not sure why) and cooked it for only 25 minutes. The bread machine makes fresh challah a snap. Thanks Mirj!
From: PumaNW Luna
On Nov 19, 2006
I'm not Jewish, but do keep the Sabbath, so on Friday I baked this to serve guests at our sundown dinner. I made one loaf: 3 braids on the bottom, 3 braids on top of that, ending with one long rope to cover the whole loaf. Thus the loaf represents the 6 week days, with the Sabbath above all the other days, representing classic challah. Never cut challah with a knife, in honor of the text which states that knives will be pounded into ploughshares. The bread was passed, each diner tearing off the desired portion, and spreading with honey-butter. My loaf came out dark brown on the bottom--not the fault of the recipe--my oven must be too hot. Next time I'll lower the heat. This was a beautiful, light loaf of bread. Thank you Mirj. You've got a winner here!
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