Recipe by Rachel Leah D
We make this every week in our house. People keep asking for the recipe -- we think they're impressed to find a healthy challah that also tastes great! It resembles actual bread more than cake. Just throw the ingredients into a bread machine with a "dough" cycle, braid, & bake!
Top Review by **Tinkerbell**
This bread was tender, soft & had a hint of sweet that compliments both a sweet or savory dish. My family LOVED this recipe! While I had intended to make as directed I found there were some bumps in the road on the way to success. :) I only had 2 cups of whole wheat flour left, so had to sub 4-1/2 cups of white flour. This was not only my first time making challah, but the first time I have ever used the dough cycle on my bread machine (it's over 10 years old). The lesson learned here was that my machine is not capable of holding the amount of dough this recipe makes. (It would be helpful to others in the future if the recipe stated what size machine this was tested in.) The dough cycle had under 5 minutes left when all of a sudden the dough expanded enough to pop the lid up on it's own. I had dough stuck to every inch of the interior of the machine; including the element below the bread container! Luckily it turned out fairly easy to clean up. Meanwhile, I continued with the recipe. This is where the recipe's instructions begin to get muddy for anyone new to making challah, or any kind of bread. This recipe simply says to remove dough from machine & braid. If not for the yield being 3 loaves I would have made one gigantic one, based on the instructions. So, I kneaded a bit of flour into the dough to make it workable, divided it into 3 equal pieces, each of which I divided again into 3 equal pieces & then braided to create the 3 loaves. As an avid breadbaker I was then concerned that this recipe doesn't call for a second rise, but not being familar with challah I employed DH to look up some other challah recipes online. He read several to me that all required a second rise. So at this point I placed the braided loaves on parchment lined cookie sheets, covered them with a tea towel & allowed them to rise for 30 minutes. Then baked as instructed here for 30 minutes. I did not use the egg wash or sesame seeds, as I was making this specifically to use for recipe #63178. We also ate a bunch plain as well as with recipe #357449. Delicious each & every way & totally worth the trouble! I will continue to make this recipe, probably by hand instead of in the machine, because I'd hate to cut the recipe in half to fit the machine & not get as many loaves! ;) Thanks for sharing your recipe, Rachel! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0
- 1 1⁄2 cups water
- 1 egg
- 1 egg white
- 2 tablespoons olive oil (this is equivalent to 1/6 cup)
- 3 tablespoons honey (measure using the same spoon as the olive oil so it doesn't stick!)
- 1 tablespoon sugar
- 4 3⁄4 cups whole wheat flour
- 2 teaspoons active dry yeast (or one 1/4 oz. packet)
- 1⁄8 teaspoon salt
- 1 additional egg (optional)
- sesame seeds (optional)
Directions See How It's Made
- Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order.
- Make a well on top of the flour mound and add the yeast.
- Add salt along the side of the flour mound.
- Set your bread maker to run a "dough" cycle.
- Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.).
- (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top.
- Bake at 325 F for 30-40 minutes.