Bread Machine Challah, a traditional Jewish bread, is easy to mix up and knead in a bread machine. Remove it at the end of the first rise, and shape into a braid before you let it rise again. Bake in your conventional oven.
If you don’t have a bread machine, see the notes in the recipe for directions using a large stand mixer or making by hand.
Challah is said to hold rich symbolism in regards to the daily manna God provided for the Israelites in the desert. Personally, I am reminded of how God sent Jesus to be the bread of life that truly satisfies.
This is a shout-out to all my fellow BSF’ers (Bible Study Fellowship) who have been studying Moses this year. Wouldn’t it be awesome to bake this bread and talk with your family about the way God faithfully took care of His people as recorded in Exodus and continues to do the same today?
One of my readers recently requested a recipe for Challah to make in the bread machine. That’s all the excuse I needed to experiment. This recipe is closely 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 (recipe calls for 3 eggs) and rich. This bread will stale quickly. What you don’t eat the first day will make good French toast or even bread pudding on succeeding days.
How to make a braid with bread dough:
How do I get the beautiful golden shine on my Challah bread?
Don’t leave off the egg wash. It’s important to produce that lovely shiny, golden glaze characteristic of Challah.
By the way, some people make their bread with four ropes and some put an extra braid on top. I wish I knew how to braid four ropes. I plan to try it next time.
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- 3/8 cup water
- 3 large eggs
- 4 tablespoons oil
- 1/4 cup sugar
- 1 teaspoon salt
- 3-1/4 to 3-1/2 cup all-purpose flour
- 2 teaspoons bread machine yeast
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.
- Select dough cycle.
- At the end of 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 8 x 14 inches. Cut into three strips. Use fingers to pinch long sides of each strip so you now have 3 cylinder-shaped pieces of dough. (See picture above.)
- Loosely braid strips, tucking each end under braid to make a neat loaf. Place onto a cookie sheet covered with parchment paper or a silicone mat, or you could also spray pan 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 10 minutes before you are ready to bake.
- Brush entire loaf with egg wash and pop into oven for 40 minutes. Cover after 10-15 minutes to prevent 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.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 155mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 4g