Challah for the Bread Machine

"This is a great recipe from Father Dominic's (on PBS) cookbook "Breaking Bread." Using the bread machine makes it really easy, and it is so beautiful it makes a thoughtful present for a sick friend or a welcome addition to a potluck."
photo by PainterCook photo by PainterCook
photo by PainterCook
Ready In:
3hrs 35mins
1 loaf




  • Add water, oil, 1 egg, vanilla, salt, flour, sugar, cinnamon, and yeast to bread machine. Select DOUGH/MANUAL cycle.
  • When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
  • Divide dough into three equal portions, and roll each piece to a 24" rope. Braid ropes together, tucking ends underneath, on a greased baking sheet. Cover and let rise one hour (or until doubled in size), in a warm, draft free area. (I put a baking dish of hot water in the very bottom of my oven and then lay the baking sheet with the dough on the middle rack and close the door.).
  • Brush with beaten egg and sprinkle with sesame or poppy seeds.
  • Bake in preheated oven (375 degrees) for 30-35 minutes. (Check at 30!) Remove from baking sheet and allow to cool on a wire rack.

Questions & Replies

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  1. Joe M.
    This is the best bread
  2. recklessfire00
    This was really good! First time making challah (third attempt at making bread in general). <br/>My bread machine didn't mix all the ingredients, though, and it still turned out really well.<br/>Very easy and tasted great.
  3. LillyZackMom
    This was VERY easy to make and had a GREAT taste & texture. I've made it often with great results every time. Thanks for sharing.
  4. pedspeech
    I've never had challah before, but I was looking for new breadmaker recipes and thought this was pretty. I did a practice run today and it turned out gorgeous! I wanted to bake it on my pizza stone, so I pulled the braided dough into a ring before rising. The texture is perfect and, although my husband thought it needed a little more sweetness, I think the flavor is ideal for serving with a meal. I have a new contribution for our Thanksgiving dinner next week!


I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware. <br> <br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients. <br> <br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below. <br> <br><embed src= quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage= flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/> <br> <br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient. <br> <br><img src= border=0 alt=Photobucket> <br> <br><img src= border=0 alt=Photobucket> <br> <br><img src=>
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