Challah for the bread machine

    (28)
    50 min

    This challah recipe is made a little easier with the help of your bread machine, as it does the kneading for you! Perfect for Shabbat or Rosh Hashanah. Don't be tempted to bake this dough in the machine, however - there is too much fully-risen dough for the machine to accommodate.


    26 people made this

    Ingredients
    Serves: 10 

    • 250ml warm water (45 degrees C)
    • 1 1/2 teaspoons salt
    • 2 tablespoons caster sugar
    • 60g pareve margarine
    • 1 egg
    • 375g bread flour
    • 2 1/4 teaspoons bread machine yeast
    • Glaze
    • 1 egg
    • 1 tablespoon water
    • 1/8 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Place the warm water, salt, sugar, margarine, egg, bread flour and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
    2. When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 15cm long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and plait them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is plaited, and pinch the ends together and fold them underneath for a neat look.
    3. Grease a baking tray, or line with parchment, and place the plaited challah on the prepared tray. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
    4. Preheat the oven to 180 C / Gas 4. Whisk together 1 egg, 1 tablespoon of water and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
    5. Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

    Toppings:

    Chocolate or rainbow sprinkles for Simchat Torah; Sugar for Rosh Hashanah; Sesame or poppy seeds for Shabbat.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (26)

    0

    Nice recipe, the bread was tasty and slightly sweet. I found that the dough when turned out from the machine was extremely sticky though, so I did have to add quite a lot of flour in order to be able to plait it.  -  06 Oct 2014

    by
    42

    Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER!  -  24 Feb 2010  (Review from Allrecipes US | Canada)

    by
    25

    This recipe just came out on the site today & I decided to try it & I am so glad I did. Wonderful flavor with a chewy texture that was exactly what I was looking for. The dough is very easy to work with & I turned out a beautiful, shiny, delicious work of art. Thank You for the recipe, I will be sure to share with friends!  -  07 Dec 2009  (Review from Allrecipes US | Canada)

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