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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%

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The Best Bread Machine Challah

Recipe #142387 | 2½ hours | 2 hours prep | add private note
(21) RATE IT NOW Print Recipe
Mirj

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 (change servings and units)

Ingredients

Directions

  1. 1
    Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
  2. 2
    Process the ingredients in the dough cycle.
  3. 3
    Remove immediately when the machine beeps.
  4. 4
    Preheat the oven to 350 degrees.
  5. 5
    Divide the dough in half.
  6. 6
    Divide each piece into three sections.
  7. 7
    Roll each section into a long strand.
  8. 8
    Braid the three strands, pinching the top and bottom ends together.
  9. 9
    Place on a parchment-lined or lightly greased baking sheet.
  10. 10
    Repeat with the remaining dough, making the second challah.
  11. 11
    Let the challot rise, covered, for 30 minutes.
  12. 12
    Brush the challot with the beaten egg.
  13. 13
    Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
  14. 14
    Bake for 30 minutes.
  15. 15
    Cool on a wire rack.

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Featured Reviews for This Recipe

From: petlover

On Oct 9, 2009

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 I made this gaian tonight-just one loaf, as directed, in the bread machine. After braiding, I let the loaf rise about 1 hour before baking-the chalah came out wonderful again! Thanks Mirj

0 people found this review helpful

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    From: Acadia

    On Sep 19, 2009

    My good friend HotPepperRosemaryJelly told me about this recipe and how she gets great raves every time she takes it some where. Since I needed something to bring to a party tonight I decided to make this recipe. Also this was the first time I used my ABM to make just dough plus using a recipe from this site for making bread. So I didn't know what to expect, however it was super easy and I followed the directions except I didn't add any seeds on the bread. I highly recommend this recipe and I would give it 10 STARS if I could! :D

    2 people found this review helpful

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    • 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!

    5 people found this review helpful

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    • 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!

    4 people found this review helpful

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    • Read all 22 reviews

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