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Bread Machine 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




  • 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


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


  • 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.


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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