By Charmed on April 26, 2004
Photo by Dine & Dish
Photo by Dine & Dish
"This is my favorite bread machine challah recipe. It makes a smaller loaf, but I love the flavor of it."
Serving Size: 1 (711 g)
Servings Per Recipe: 1
"Have made this several times. Family loves it. Use bread machine on dough cycle and then bake in oven in loaf pan. Doesn't last long at our house."
on June11, 2012
I give 5 stars for the Excellent flavour and texture. I used the machine to make the dough and then braid it .. Let it rise for 35-40 mins . Egg wash and bake at 350F for 25 mins"
"This is an excellent, easy recipe. I used the machine to make the dough, then formed it into a loaf, let it rise again and baked it at 350F for 25 minutes. I cut back the salt to 1 tsp. due to my sodium restrictions. The dough feels satiny and the resulting bread is very high rising, with a fine, moist texture. The flavor isn't quite challah, but that may be easy to fix by adding an egg yolk to the whole egg. I highly recommend this recipe. Thanks for posting."
"Thia recipe is totally awesome, I use it to make Pan de Jamon, which is a venezuelan tradition for the holidays. This recipe brought back my most treasured childhood memories :)"
"Simple and delicious. Thanks for a great recipe."
"This was good. I used a packet of yeast, which is think is a little more than 2 tea., and I took the other person's suggestion of adding a little vanilla. I also used UCO (unrefined coconut oil) instead of the margarine; still turned out fine."
"Excellent bread! It has a slightly denser crumb with a wonderful tasting crust. I was short on butter, so I took a reviewer's advice and used canola oil. I used the rapid rise cycle on my machine, and was a little worried because it didn't rise as big as I expected. It did bake up great, though next time I will bake on the reg. cycle. Thanks Charmed, for posting this easy but delicious bread! Roxygirl"
"This is soooo good! yummy! This is the softest Bread I've ever made in my breadmaker. Thanks Charmed for posting this great recipe."
"Loved, loved, loved this. Because I used a second egg I needed to add more flour while kneading, but otherwise followed the recipe. We all thought the flavour was perfect...definitely not too eggy."
"I added the second egg and it was delish! The texture inside was so soft! Everyone ate it, DS and DD even asked for more. In my book, that means a keeper. Thanks for sharing."
"I added the second egg and hubby complained that it was too eggy. I thought it was okay."
"Exactly like store bought! I used the sweet bread setting on medium crust but I would recommend using light next time. I also used the gold medal "better for bread" flour in place of bread flour. Thanks for posting, you saved my bread machine from being given away. :)"
"This is a good bread recipe. We found it tasted a bit like brioche...it just doesn't have as much egg as the brioche recipe I use. Thanks!"
"I've made this bread several times, it's great! Thanks for posting!! Wish I had a bigger bread machine so we could have some of this left over! :o( Thanks again!"
"I have been making this Challah since 2000. Somewhere along the line. I used canola oil instead of margarine and found that the oil made a smoother textured loaf. Also,a tad more yeast. I have tried other recipes and always come back to this one. Our Grand-children look foward to Nana's Challah each Holiday season. I forgot to say that I add 1/4 tsp. vanilla. You cannot really taste it but it does add to the flavor. Oh yes, I use my bread machine to make the dough but then form it into a braid, let it rise again and bake at 350Â° for 20 minutes or until golden brown. Yummy"
"used i cup whole wheat flour and milk in pace of water,then needed after bread cycle let rise and baked at 350 for about 30 minutes.We made creme brulee french toast with it and the results were worth all the work.Thanks for posting mrssoupie"
"Didn't taste like Challah. I did add extra egg. Was easy to slice and rose up nicely, I just wasn't crazy about the taste."
"Made this tonight, substituting butter for margarine and allpurpose flour (1C of white whole wheat + 2C unbleached white) and it was so soft in the middle, while having the crispiest crust!"
"Wonderful! It was a flawlessly delicious bread the first time - but I added an extra egg the second time, and it tasted much more like a flawlessly delicious challah. (Don't tell mom, but I liked it as well as her oven baked)! I used the regular cycle, light crust."
"Actually this got a 4.75 from one of my boys. I didn't have any but I was told it was very good."