About this recipe:Absolutely delicious. I have a 1kg bread machine and use it to make the Challah dough. It freezes well.
250ml warm water
100g caster sugar
1 tablespoon honey
125ml vegetable oil
2 1/2 teaspoons salt
2 eggs, room temperature
550g bread flour
2 1/4 teaspoons quick yeast
1 egg, beaten
1 tablespoon water
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Method Prep:30min › Cook:25min › Ready in:55min
Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 30 to 35cm, and plait into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased baking tray, mist with water, cover loosely with cling film, and let rise for 1 to 1 1/2 hours in a warm, draught-free place, until doubled in size.
Preheat oven to 180 C / Gas mark 4. In a small bowl, beat together 1 egg and 1 tablespoon water.
Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, loosely cover with foil.
Altered ingredient amounts.
added an additional 50ml water and one additional egg yolk.... came out like a lovely, eggy combo between challah and brioche.
One additional point - this recipe makes two large challot. For some reason it doesn't work so well for making many smaller rolls/loaves. - 19 Feb 2010