The Best Bread Machine Challah
"After trying out several different bread machine challah recipes, I have come to find the best one. The challah it produces is so light and the perfect combination of sweet and salty. The bread machine I own is an Oster, nothing fancy. As with all bread machine recipes, I will say every once in a while I will have a flop, no idea why this happens sometimes. This recipe calls for 3 yolks, so I will post a link for something easy to do with the whites: Ultra Moist Easy Chocolate Bundt Cake. Everytime I make challah, I also make this cake."
photo by Lee Hock
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 challahs
- Serves:
- 8
ingredients
- 3 egg yolks
- 1 cup water
- 3 1⁄2 tablespoons vegetable oil
- 3⁄4 teaspoon salt
- 1⁄4 cup plus 2 tablespoons sugar, heap the tablespoons
- 2 3⁄4 cups and 1 tablespoon bread flour, heap the tablespoon
- 1 (1/4 ounce) packet active dry yeast
- 1 egg, beaten for glazing
directions
- Place the ingredients into the bread machine in the above listed order. Make a small well in the flour for the yeast. Put bread machine on dough cycle.
- Preheat oven to 350 degrees F.
- Remove dough from the machine onto a lightly floured surface. Divide dough into two equal halves. Divide each halve into three pieces, and braid. Place braid onto a cookie sheet covered with a piece of parchment paper. Cover the two braid with a dish towel. Let stand until double in size, about 30 minutes to an hour. Remove dish towel. Use a pastry brush and paint the challahs with beaten egg covering the entire loaf.
- Bake at 350 for 25 minutes. Until the bottom sounds hollow when tapped on.
- Remove from cookie sheet and let cool on baking rack.
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Reviews
-
delicious after worked out how to raise it properly (warm room or very cool oven) but wish the ingredients were not so bitty - odd measures used. Will measure out next time, then place on scale and find out actual amount and go by that instead of this cups and heaped tablespoons etc. -
it never double it size!!!!! Dont know why
Tweaks
-
measurements and location for rising process.
RECIPE SUBMITTED BY
Eating good food is very important to me.
I think for me cooking comes naturally, as with all the women in my family. I started with baking when I was a teenager. It was an outlet for me to escape the angst I was having, it was therapeutic. I have always been very creative with writing, art, fashion, etc., this was the first time I was realizing that baking, specifically cake decorating could be creative too. When I started college at an interior design school, I was baking so much, that everyone was pushing me to go to culinary school instead. So I left after one semester to pursue my passion. I went to culinary school in a pastry chef program. After taking a required basic food prep course, I realized that I also love to cook.
Although I am not working as a chef right now, I am still a chef through and through. I love to plan menus, peruse cookbooks, and most of all slave in the kitchen. I have been blessed with the best supportive husband. And, I am a stay at home mom of 2 amazing boys, 10 months, and 2 1/2 yrs. With all that said my passion is to entertain family and friends. I will cook these huge meals, with several courses.
Before I had children I would spend days in the kitchen preparing these fabulous meals. Now I don't have the time, so I try cook simple and delicious food. I always try to buy organic produce and use the best quality ingredients.
I love everything about food and cooking (except the cleaning up part), even walking aimlessly around grocery stores is entertaining for me.
I also enjoy eating at restaurants. From dump to upscale, I am always drawing inspirations for my cooking when I dine out.
