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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 591g Recipe makes 1 loaf) |
||
| Calories 1725 | ||
| Calories from Fat 386 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.0g | 66% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 19.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 377mg | 125% | |
| Sodium 1189mg | 49% | |
| Potassium 488mg | 13% | |
| Total Carbohydrate 291.9g | 97% | |
| Dietary Fiber 9.7g | 38% | |
| Sugars 51.0g | ||
| Protein 39.4g | 78% | |
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Braided Challah Bread (Bread Machine)
By: Marie
Mar 22, 2004
Easy to do using your bread machine to make the dough. Sprinkle with sesame or poppy seeds before baking to add more flavor.
1 loaf
Ingredients
- 1 1/2 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 7 teaspoons vegetable oil
- 2 egg yolks
- 2/3 cup water
Directions
1
Place ingredients into bread machine according to manufacturers directions.2
Set on dough cycle.3
Place dough onto a lightly floured board and divide into three equal parts.4
Stretch or roll each part into 9" ropes and braid.5
Place on greased cookie sheet, cover and let rise for about 30 minutes.6
Preheat oven to 350°.7
Mix together one egg yolk and a tablespoon of water and brush over bread, then sprinkle with sesame or poppy seeds, if desired.8
Bake for 30 to 40 minutes or until golden brown.9
Cool on wire rack.
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- Course > Breads > Yeast
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Small Appliance > Bread Machine
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- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Meringue
On Mar 23, 2009
Fabulous recipe! I cant make enough of it. It never lasts long. I make two braided loaves and often give them away to neighbours and as hostess gifts. Everybody loves them! Thanks so much!
From: Jezski
On Oct 5, 2008
Marie, a very good recipe. I made it exactly as written, making it into 2 smaller loaves. It browned very nicely. Just a little hint for beginners: when braiding, start in the middle, braid to the end, then turn loaf and continue braiding to the other end. That makes a nicer, more even loaf. Thanks for posting...Janet
From: Chris Hodges
On May 4, 2005
I thought this bread was great. Easy to make and just as good as the bakery purchased loaf. We enjoy slicing this bread up for breakfast to make french toast. You should give it a try!!
From: FlemishMinx
On May 2, 2005
Super! This made the prettiest challah I've ever baked-flavor and texture are excellent, too! Followed recipe and instructions exactly with the exception of adding an additional 1 TBS water. Raised beautifully and perfectly baked at 30 minutes. Thanks for posting, Marie!
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