Bread Machine Challah (Dough-Only Method, Dairy-Free)
Sneak Peek: Bread Machine Challah is a traditional Jewish bread made easier by letting the machine knead the dough. This dairy-free, honey-sweetened loaf is baked in the oven and ready to enjoy in under 4 hours.
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Challah holds rich symbolism, representing the daily manna God provided for the Israelites in the desert for 40 years. I can’t imagine eating the same food every day for that long—but thankfully, this bread is a joy to eat any time!
This recipe makes challah approachable by using the bread machine only for mixing and kneading. You’ll shape and braid the dough by hand, then bake it in a conventional oven for a lighter crumb, better structure, and the beautiful golden crust that challah is known for.
No bread machine? See the recipe notes for how to make this with a stand mixer or by hand.
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Ingredients & Substitutions
• WATER: Cool tap water is fine.
• EGGS: Large eggs recommended (no need to warm). Adjust liquid if using a different size.
• HONEY: Honey creates better texture and flavor. Swap with sugar if preferred.
• BREAD FLOUR: Use bread flour for the best rise and texture. Substitute all-purpose flour if necessary.
• YEAST: Use instant or bread-machine yeast. Substitute active dry yeast (+¼ teaspoon extra); follow package directions.
VEGETABLE OIL: Avocado oil preferred. Substitute any neutral oil.
How to Mix and Shape the Dough with a Bread Machine
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Not pictured: Directions for a 3-Strand Braid
- Repeat until finished, then tuck ends underneath.Pinch the 3 ropes together at the top.
- Cross the right rope over the middle.
- Cross the left rope over the new middle.
Tips That Make a Difference
• Weigh Your Flour (Essential): Always weigh flour for accuracy. Too much = dense bread, too little = flat loaf.
• Seed Toppings: Sprinkle sesame, poppy, or everything-bagel seasoning on the egg wash before baking for an extra traditional touch.
• Braiding Tip: A messy braid can still taste delicious, even if it’s a bit lopsided. Focus on flavor and texture—the loaf will be beautiful in its own way.
Bread Machine Challah (Dough-Only Method, Dairy-Free)
Video
Ingredients
Dough
- ¼ cup + 2 tablespoons (75 g) water
- 3 large (150 g) eggs
- 2½ tablespoons (52 g) honey
- 1¼ teaspoon table salt
- ¼ cup (50 g) vegetable oil
- 3 cups (360 g) bread flour
- 2 teaspoons bread-machine or instant yeast
Egg Wash Glaze
- 1 (18 g) egg yolk
- 1 tablespoon water
- pinch table salt
Instructions
- Mix & Knead: Add all ingredients to the bread machine pan: ¼ cup + 2 tablespoons (75 g) water, 3 large (150 g) eggs, 2½ tablespoons (52 g) honey, 1¼ teaspoon table salt, ¼ cup (50 g) vegetable oil, 3 cups (360 g) bread flour, and 2 teaspoons bread-machine or instant yeast.Select the DOUGH cycle and start.After 12-15 minutes of mixing, check the dough. It should stick to the sides and pull away cleanly. If too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 tablespoon at a time. (Usually, only 1 or 2 extra tablespoons of flour, at most, is needed.)
- End of DOUGH cycle: The dough should be doubled. If not, let it rise longer until it is. Restart the DOUGH cycle and knead briefly (about 5 seconds) to deflate. Stop the machine, turn the dough onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes. If you miss the deflate step in the machine, simply do it by hand after removing the dough.
- Shape: Roll into a rectangle 9 x 14 inches. Cut into three or four strips, pinch edges together to make ropes, and braid. (See instructions in the post or watch the video.)Place the braid on a cookie sheet lined with parchment paper or a silicone mat. Or spray with nonstick oil if preferred.
- Second Rise: Cover Challah with a towel and allow to rise until almost doubled in size.
- Bake: Preheat oven to 350˚F (180˚C) for about 20 minutes before the bread is ready to bake.Brush with egg wash.Bake 30 minutes until golden brown and the internal temperature is 190˚F.Cool one hour before slicing.
- Egg Wash: With a whisk or fork, combine 1 (18 g) egg yolk, 1 tablespoon water, and a pinch table salt in a small bowl.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
Braiding bread is an art that’s easier than it looks and incredibly rewarding. Try this Challah recipe for a show-stopping addition to your table. For more braiding inspiration, check out my Cardamom Bread or try one of my personal favorites, Banana Whole-Wheat Bread Machine Bread, that can be made into a braid or a loaf.
— Paula
Home Economist
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I modified this Challah recipe from the book More Bread Machine Magic (paid link) by Linda Rehberg and Lois Conway.
You taught me to not be intimidated by making bread! I have been following you for years now! Now I going to make this challah for Thanksgiving dinner…I am excited and a little nervous about braiding with four pieces..however I am gonna try! Thank you always!
Hi Carolyn,
Thank you for your kind words. How did your Challah turn out? The braiding process using more than three pieces can be challenging. Most women learn the three-strand braid from playing with hair, but who uses a 4-strand braid in their hair? It doesn’t come so naturally. Practice makes perfect, as mama would say. Hope yours was delicious no matter what it looked like.
Very easy recipe. I followed the recipe but did add Sesame seeds, Poppy Seeds and Sunflower seeds. I didn’t make a loaf, but 6 Challah rolls. Easier to share! Very fluffy tasty rolls. I don’t use egg wash for the top, but put a small amount of butter on top and then browned them under the broiler. Will make again.
Hi Peggy,
Challah rolls. Great idea. I’m wondering how you shaped them. Next time, take a picture–I would love to see them. All those seeds would add a lot of interest.
I love this recipe! I’ve made it many times and we all love it. I love my bread machine and so glad I found this recipe of yours. I do all kinds of things with this, including cinnamon sticks. Thanks for a great challah recipe!
Hi Bonnie,
Thank you for writing. Cinnamon sticks sound fabulous!!
I will be making this recipe at least weekly. Fabulous.
I have made this recipe many many times now, and EVERY time it comes out gorgeous and delicious. Have also had many requests from coworkers placing orders for me to make for them… free of charge of course. I have made this on a baking sheet and also in a loaf pan… and it comes out exactly the same either way. Thank you so much for your delicious recipes. They are a winner in my book
Hi Lisa,
I love hearing this. Thank you for taking the time to write such an encouraging comment. Your coworkers have it made!
If I double the recipe and make it as one, larger loaf, how much should I increase oven temp/bake time?
Hi Heather,
So nice to hear from you.
I can’t recommend doubling that recipe if you are mixing it in a bread machine unless you have a 3 lb. machine. (Few people have that machine.) I have never made a Challah that big, so I can’t tell you from experience the bake time. Bake it at the same oven temp, but of course, it would have to bake longer. Use your digital quick-read thermometer to check it. That really is the best way to get any loaf right and perfectly done in the middle. Here is a post I wrote about doubling recipes in a bread machine. Is it a Good Idea ToDouble
a Bread Machine Recipe?
If it were me, I would make two loaves. Use the dough cycle to make a batch of dough. Remove the dough from your machine as soon as the kneading phase is finished, and start another batch of dough. If you work it right, you should be able to bake both loaves in the oven at once if your oven is big enough.
Write back if you have any questions.
the bread turned out beautiful looking. however, I think there was too many eggs and not enough honey. it smelled very eggy.
Hi Cathy,
I’m glad your bread looked beautiful. Looks are important when it comes to food.
You can always change the recipe if it’s too eggy for you. Of course, Challah is an egg bread, so that’s one of its hallmarks. If you use fewer eggs, you will need to adjust the moisture. Same if you use more honey. See this post for how to adjust the moisture on the fly: A Surprising Secret for Making Better Bread with a Bread Machine.
How long does the dough typically take to rise after 15 minutes of kneading in the bread machine?
Hi Patrice,
It usually takes about 1 hour. The dough is usually doubled at the end of the DOUGH cycle, UNLESS, your kitchen is really cool or drafty. The best temperature to proof bread dough is between 75 and 78˚F. If your bread machine won’t hold that temperature, you might want to move the machine to a warmer place, or at least, throw a quilt over the machine. Or, put the bread machine pan in your microwave along with a mug of hot water. It makes the perfect incubator for bread dough.
Remember: The longer your dough takes to double in size, the better the flavor of your finished product. Don’t try to rush it unless you’re under a time crunch.
Thank you for adding your method of mixing. I think homemade bread bakers love to tinker with recipes.
I have made this many times, and it has always turned out great! When I was in Scotland, we worked out that two hen eggs and a duck egg worked best. Here in England I can’t so easily get duck eggs so I generally add an extra yolk. For a while I was doing one more strand each week. But 15 was pretty tough and that is where I stopped!
Way to figure it out! Good job.
Hi Paula! Thank you so much for this recipe!
This is probably a silly question, but can I bake it in the machine? The braid is beautiful but I’m lazy.. So just the flavor would suffice. If yes, what size would this make, and also, what cycle would be best for this recipe?
Thanks!
Hi Julia,
Yes, you can bake it in your machine. The crust will taste more like cardboard and you won’t get the beautiful texture and appearance. However, if you toast the bread or use it in something like bread pudding, you can probably get away with it. This recipe makes a 1-½ pound loaf. I’m guessing you should use the regular cycle with either a light or medium crust. I have not tested this recipe for “baking” in a bread machine, so I make no promises.
@Paula, I understand. Thank you so much for the reply. Have a great weekend!
The bread came out great I just have one qualm and that is “3/8 cups of water” I do not have a 1/8 cup I’m not sure that most people have a 1/8 cup. Use 1/3 of a cup of water +1 tablespoon gives you the right amount because trying to measure out 3/8 is stupid.
Hi Dominique, I like your system. Thanks for writing. Maybe that will help someone else who doesn’t have a liquid measure that shows 1/8th increments. Glad your challah turned out good.
Hi Paula,
Haven’t posted in awhile……long story, but all good now.
I’m going to make this recipe again but with the honey this time, and the sole purpose for this loaf is for egg nog french toast. I thought I would just put it in a loaf pan instead of a braid. I’m okay with a braid, but since I’m going to just slice it up instead of presenting the loaf, I thought it would be just as easy to bake in a loaf pan.
my question to you is, will baking in a loaf pan screw up the texture of the finished loaf?
All your comments are welcomed. Thanks for your reply.
Merry Christmas
Hello,
A loaf will have the same texture but be sure to shape it, not just stuff in into a pan. Shape it like you would any loaf of bread.
I usually buy Challah and have it delivered with my shopping. It had never occurred to me that I could make it and certainly not using my bread machine. Now because of the Lockdowns the supermarket that delivers my shopping had limited me to ordering one type of bread, so I started looking online for Challah recipes, and this was the one I found with the most highly rated reviews, so I decided to try it. I was amazed first of all at how easy it was, and then at how good it looked and tasted. The first one I made came out perfectly and tasted amazing. I’ve since made more and added sesame and poppy seeds which were also great. Eating this Challah then reminded me I also love Brioche so my next mission is to make that too. I can’t imagine having found this recipe though, that I’ll ever actually buy Challah again.
Hi Karen,
This is good news. Adding sesame and poppy seeds sound equally delicious. Thanks for writing.
I started baking bread again because of the coronavirus lockdown. Some things are hard to find including bread machine yeast. Will regular yeast work?
Yes. There is a note at the bottom of all my bread recipes (I think) that tells how to do this. In a nutshell, dissolve the same amount of active dry yeast (as specified in the recipe) in about 1/4 cup of the liquid specified in the recipe. First, warm the liquid until it is lukewarm like bath water for a baby. Stir the yeast into the liquid (usually milk or water) until it dissolves. Let it sit on the counter for about 10 minutes. Add to the pan along with the remaining ingredients specified in the recipe and proceed as usual.
Happy bread-eating!
It was wonderful!
Thanks for coming back to say so, Lisa.
Paula, we are trying to stay away from refined sugar and so I was wondering if I could sub honey or maple syrup for the sugar? And if so, would it be the same 1/4 cup? Thanks!
Hi Christine,
I can understand the sugar bit. However, I have never tried substituting honey. It would probably work but you might have to make some adjustment in the amount of flour or other liquid since the honey is liquid.
Wonderful recipe, thanks for sharing. I had never made Challah bread before and it was just what I was looking for. I twisted 6 ropes and it looked lovely. My oven must run hot because at 35 minutes it was a bit overdone. I will definitely make again but reduce the cook time. 🙂
Your oven might run hot or maybe you had it on a rack too close to the top of your oven. Either way, any time a bread recipe has quite a bit of sugar, it’s a good idea to keep an eye on it and be ready to lay some foil over the top of it when the crust is golden brown, often about halfway through the baking period.
Thank you so much for this recipe! I made it for the first time last year and this year I have it away as gifts for friends and family for Christmas (I wrapped them in Sarah wrap and then used wrapping paper on the sides so that you could still see the bread and placed a ribbon and an ornament on the middle) and they all loved it! I love your blog, thank you for sharing. God bless you and may you have a wonderful new year!
Hi! Your recipe says 3/8 cup of water……Is it 3/8 cup of water or 3/4? Thank you!
Sue,
It is correct as written. 3/8 cup. There are a lot of eggs so you don’t need so much liquid. As always with bread, check the dough after you start mixing. You may need to add a little more liquid or a little more flour to get the consistency just right.
Hi there, I love your picture tutorial, SO helpful! I’m eager to try this recipe. However, I am wondering about the part where you mention to cover with w tea towel and let it rise……..do I put it in the steamy microwave like your other bread recipe (worked wonderfully, btw!) and also how long does it take to double, roughly? Thank you!
Hi Ann,
Yes, you can put your dough in a steamy microwave to rise. I always cover with a tea towel or a plastic shower cap. It’s hard to say on the time to double in size. Depends on many things but usually 30-45 minutes but can be more depending on the ambient temperature, the recipe, and the size of the pan. Happy Bread-eating.
This is a wonderful bread, even though I failed miserably at the braid and had to switch to a two rope twist. : ) Your loaf is stunning, however, and I shall try to better approximate it next time. Thank you for sharing a delightful recipe, so rich with history and symbolism.
Thank you so much for this recipe! My family loved it. I’m also thankful for the article you wrote about what the dough should look like, I had to add extra flour, until it meet the criteria of the pictures you posted on dough. The final result was amazing! God bless you, and have a happy new year!
Looks so good! I can’t wait to try this one!
Your Challah is so beautiful! A perfect braid, the shiny crust…I’m already planning when to make it. 🙂 I’ve never made it in a bread machine before, but I will soon!
Thanks Paula! I can’t wait to try it!!!
Lynn
lol!!!! I can’t tell you how many items are in my refrigerator/cupboard because of your recommendations!!! And they’ve all *WORKED*!!! Win, win!!! Thank you for sharing: it’s time and patience in a time where patience is short!
Hi Paula
I am a bread machine lover, like you. I actually have two machines so that I can make my bread and pizza dough in larger batches. In any case, my family LOVES challah these days. What I do is make 4 loaves at a time and then freeze them. The night before I want fresh bread, I leave a frozen loaf out on the counter top so that it can defrost and have a second rise overnight. In the morning it is ready and I bake it as everyone is waking up. What a great smell and delicious breakfast to start the day with!
The kids love fresh bread in their lunch boxes
Thanks for your recipe ideas,
Sophie
Beautiful Challah! I love this bread, it makes the best French Toast. Hope you had a wonderful Thanksgiving.
Paula, Thank_you_ for all the great recipes, hints and tips you give to your readers. I really mean that. This is a beautiful loaf, and I will bookmark this so that I can have it next time I have the urge to make challah. By the way, there is a youtube video on how to braid bread with as many ropes of dough as you like, if you are a visual learner like me.
Thanks Becky, I will be checking out that video. Appreciate the tip.