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Bread Machine Challah

Challah
This egg-rich bread is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast.
Yield 1 loaf
0

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Ingredients

Dough

  • 1 cup warm water (120-130°F)
  • 1 1/2 tablespoons vegetable oil
  • 2 large eggs (room temperature)
  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Topping

  • Egg wash: 1 egg plus 1 tablespoon water (whisked together)
  • Sesame seeds (optional)

Instructions

  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order suggested by manufacturer. Select dough/manual cycle (see note below). Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, continue with next step.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12×6-inch rectangle. Cut into two 3×12-inch strips. Twist the strips together. Place in a 9×5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching.
  • Preheat oven to 400°F.
  • For a shiny crust, brush loaf with egg wash. Sprinkle with sesame seeds, if desired. Bake for 20 to 25 minutes. Remove from pan; cool on wire rack.

Notes

Get Traditional Bread Making Method here.
Choose white bread cycle if you want to fully bake the loaf in the bread machine
 
Photo by Food Wanderings.

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