7 Reviews of Bread Machine Kneaded Challah

From: PumaNW Luna

On Sep 8, 2006

I forgot to put the dough on "Dough" cycle and when the aroma of baking bread began to fill the house, I knew I'd made a mistake. But the loaf came out, a bit larger than normal, but soft and fluffy and every bit as good as my old Challah recipe that I've made from scratch for years. It is a good idea to have all the liquids as warm as a baby's bath to start with. I think next time I'll put in a whole teaspoon of salt instead of just a half. Other than that, this recipe beats all the others that I have tried. Thank you, KitchenManiac!

From: KC_Cooker

On Nov 14, 2006

This recipe made a beautiful, tall and delicious loaf of bread! I used my dough cycle, removed the dough when the cycle was complete, punched it down and let it rise again in a lightly sprayed loaf pan. I then baked it in a 350 degree oven for 30 minutes. This is a fantastic recipe... I'll be making it many times again. Thanks!

From: Evil Genius

On Dec 11, 2007

Challah in a bread machine? Sheer lunacy! NOT! I was set to make my grandmothers recipe which requires no kneading - just stirring up the dough in a bowl but this sounded even easier and had great reviews. I gave up using my bread machine because I can't stand the silly shape of the loaf and the hit or miss results, so it's been in the back of a cabinet for a long time. I usually use my stand mixer to knead dough and my oven's proofing setting for the rising. This sounded interesting and I was chasing my 2 little Evilitos around the house so I decided to let the bread machine do all the work (90 minute dough cycle) and punched the dough down on a floured board, cut it into 3 pieces (the dough was perfectly elastic and not at all sticky), rolled them out a little to get the right length, braided the loaf together, tucked the ends under and placed it gently into a greased loaf pan. I covered it with a damp towel and let it rise in my oven set on the proofing cycle (I think it maintains 100 degrees with a pan of hot water on the bottom shelf). I'm not sure how long - maybe an hour of rising time but it rose to an enormous loaf! Instead of the milk I brushed it with an egg wash just before baking and sprinkled on sesame seeds. the loaf was done in 35 minutes. The texture was perfect and it tasted really good. I can only suggest maybe increasing the eggs for a richer taste, but this was good enough. Next time I may skip the pan altogether and place the braided dough on a baking sheet to rise for a more natural loaf. This was incredibly easy and the results were beyond outstanding. I can't recommend this highly enough. If you are looking for an easy,impressive and delicious challah you have to make this. Thanks Maniac!

From: Charmie777

On Sep 10, 2007

Delicious!!!! I made mine into a round challah and baked on a sheet pan. Very very good!

From: djrcossey

On Oct 19, 2007

Very light and fluffy, beautiful presentation and a sweet tender taste. Will make again, thanks!

From: Chef #561967

On Feb 6, 2008

From: Queen Roachie

On Aug 19, 2009

Really good challah! It's not quite as eggy as the ones I like from the bakery, but I'll fiddle with that next time and see if I can get it right. Dough was silky and easy to work with after the cycle on the bread machine was over. I did cut this in three and make a braided loaf that I just let rise on a silicon lined baking sheet. I also sprinkled with rolled oats instead of sesame. Smelled so good I couldn't wait for it to cool before trying some... Will definitely keep this in the rotation, as challah makes the absolute best french toast and now I don't have to go to the bakery when I've got a craving!