Sneak Peek: Mix and knead this traditional Challah recipe with a bread machine. This particular recipe is dairy-free and sweetened with honey.
Challah is said to hold rich symbolism in regard to the daily manna God provided for the Israelites in the desert for years.
I don’t really enjoy eating the same food for three days in a row (unless it’s ice cream), much less for 40 years as the Israelites did. Oh my. But I’m grateful for the way God continues to care for us even now as we traverse the “deserts” of life.
If you don’t have a bread machine, see the directions in the recipe notes for using a large stand mixer or making by hand.
Have you ever wondered about the correct pronunciation of the name of this bread?
You don’t pronounce the “ch” in the same way you would say church. The way I understand it, the first sound should be more of a guttural “h.” You can listen to the correct (supposedly) pronunciation online.
This recipe is loosely adapted from the Bread-Machine Challah recipe in the wonderful paperback entitled More Bread Machine Magic by Linda Rehberg and Lois Conway.
A closer look at the recipe reveals that it’s quite eggy (this recipe calls for 3 eggs) and rich.
I recently tweaked the recipe and replaced the sugar with honey in an amount that wouldn’t be quite so sweet and lends additional moisture to the bread.
Let’s talk about the simple ingredients you’ll need.
Ingredients and Substitutions
- WATER: I keep a gallon of spring water in the house just for bread-making. Chlorine and yeast aren’t best friends. If you don’t have any spring water on hand, tap water will work. That’s what I used for years.
- EGGS: Use the large size. Room temperature, please.
- HONEY: Substitute sugar for honey if that’s what you have. My original recipe called for 1/4 cup of sugar. I recently changed it, and love how the honey makes this bread moister and not quite so sweet.
- SALT: Use table salt or sea salt. If you prefer Kosher salt, add 1/4 teaspoon.
- BREAD FLOUR: In the past, I used all-purpose unbleached flour in this recipe. It turned out fine, but I like the texture and the rise better with bread flour.
If possible, weigh your flour. At the very least, don’t scoop the flour with your measuring cup. You’ll most likely end up adding too much.
- BREAD MACHINE OR INSTANT YEAST: Instant or bread-machine yeast (same thing) is a fast-acting yeast. It will hit the floor running.
You could substitute active dry yeast. It’s no longer necessary to dissolve it and wait, but you can if you want to. Because it’s slower on the uptake, I recommend you add 1/4 teaspoon extra yeast.
- VEGETABLE OIL: My favorite vegetable oil for this bread is avocado oil, but corn or canola oil is also good. You may notice the instructions tell you to add the oil a minute or so after you have started your machine. I find this works better and makes a nicer texture. If you forget and add all the ingredients at once like normal, don’t fret. It will be fine. Proceed as usual.
FAQ about Bread-Maker Challah
Challah is a parve loaf traditionally made without any dairy products. Use oil instead of butter. Both egg bread and Challah have lots of eggs.
Brioche is similar in that it has a soft, sweet, and fine texture, but it has LOTS of butter.
Yes. Use a stand mixer or mix and knead the dough by hand. (See the recipe notes for details.)
The advantage of a bread machine is that it automatically mixes and kneads the dough for the perfect amount of time. No more worries about under or over-kneading.
Yes. Make two ropes and twist them. Or simply form the bread into a ball or oblong. You could even fill a loaf pan and make a Challah loaf. It won’t be traditional, but the flavor and texture should still be fabulous.
You really want to avoid this as the flavor will be overly yeasty and the texture will not be light and fluffy.
You could try re-kneading the bread for a minute, roll it out, and re-braid it. Let it rise again (watch it closely) and bake. No guarantees, but it’s worth a try.
Don’t leave off the egg wash. It’s important to produce the gorgeous glaze characteristic of Challah.
The most reliable method is to use a quick-read thermometer. It should read 200˚- 205˚F when carefully poked into the middle of the bread.
Experienced bread makers can tell by the hollow sound heard when tapping the bottom of the loaf. (I’ve been making bread for over 40 years and still prefer to use a thermometer. It’s fail-proof.)
If you see it’s getting too brown, lay a sheet of foil over the top. Next time, try moving the baking rack a little lower in the oven.
Wait a minimum of one hour while Challah cools on a rack before slicing. If you can’t resist, slice off only the smallest piece from one end (when nobody is watching–you don’t want to start a stampede).
When you do slice it, use a serrated knife that doesn’t rip the bread.
Challah tends to stale quickly because it contains a lot of honey and fat although the eggs help keep it fresh. What you don’t eat after the first couple of days will make good French toast, bread pudding, or a breakfast casserole on succeeding days
Yes. Be sure to double wrap the baked bread. Use plastic wrap then place it in a plastic bag or wrap securely with foil. Keeps for about a month.
Yes. Make the dough in your bread machine. Remove it at the end of the DOUGH cycle and shape. Cover and refrigerate immediately.
Remove the shaped dough a couple of hours before you want to bake it and let it come to room temperature. When the dough is puffy, bake in a preheated oven.
Whether you make a 3-braid loaf or 4-braid loaf is strictly up to you. Either way, don’t be surprised by all the oohs and ahhs you get when you bring this bread to the table.
How to make a 3-strand braid with bread dough:
How to shape a 4-braid Challah:
If you find this hard to follow, I made a movie for you to watch. If you’re still confused, go to YouTube and look for a video that speaks to you. There are several ways to accomplish this task — this method worked for me.
How to assemble a Challah recipe with a bread machine:
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p.s. Questions or suggestions? Email me: paula at saladinajar.com.
- 1/4 cup + 2 tablespoons (75 grams)water
- 3 large eggs
- 2 1/2 tablespoons (52 grams) honey
- 1 1/4 teaspoon (7 grams) table salt
- 3 cups (360 grams) bread flour
- 2 teaspoons (7 grams) bread-machine or instant yeast
- 4 tablespoons (56 grams) vegetable oil
Egg Wash Glaze
- 1 egg yolk
- 1 tablespoon water
- Pinch salt
- Heat water until warm and add to bread machine.
- Add remaining ingredients in order given (except for the oil) using the lesser amount of flour.
- Select the DOUGH cycle and start. Drizzle oil into the pan after about 1 minute or when you don't see the yeast anymore.
- Check dough after it has been mixing for about 12-15 minutes. The dough should stick to the side and pull away cleanly. If dough is too sticky, add more flour 1 tablespoon at a time. (I usually end up adding 1 tablespoon of flour to this dough.) If too dry, add 1 tablespoon of water at a time. See this post about the most important thing you should do when using a bread machine.
- At the end of the DOUGH cycle or whenever dough has risen to double its original size (open the lid and check), remove dough to a floured surface.
- Roll into a rectangle 9 x 14 inches. Cut into three or four strips. Use fingers to pinch long sides of each strip so you now have 3 or 4 cylinder-shaped pieces of dough. (See picture above.)
- Loosely braid strips, tucking the strips on each end under the braid to make a neat loaf. Place onto a heavy cookie sheet covered with parchment paper or a silicone mat. You could also spray your cookie sheet with aerosol oil/flour like Baker's Joy.
- Cover formed Challah with a tea towel and allow to rise until almost doubled. Preheat oven to 350 degrees F about 20 minutes before the bread will be ready to bake.
- Brush the entire loaf with egg wash (see below) and place your oven rack in the lower middle of your oven. Bake in the oven for 30 minutes. Cover after 10-15 minutes, if necessary, to prevent the loaf from over-browning.
- Move loaf from cookie sheet to rack and allow to cool for 1 hour before slicing.
- With a whisk or fork, combine egg yolk, water, and salt in a small bowl.
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
- Please note: You can substitute active dry yeast for instant or bread machine yeast. Add 1/4 teaspoon extra yeast when using the active dry yeast. According to King Arthur Flour, there is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there. https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast
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King Arthur Flour Unbleached Bread Flour, 5 Pound (Packaging May Vary)
Le Creuset Silicone Pastry Brush, 6 3/4" x 1 1/8", White
ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer
AmazonBasics Silicone Baking Mat - 2-Pack
OXO 11214800 Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display,Black,1.2
HONGLIDA 18-inch Wood Rolling Pin for Baking, Non-stick Pastry Dough Roller without Handles┃Perfect Gifts for Bakers.
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 155mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 4g