The Best Bread Machine Challah
- Ready In:
- 2hrs 30mins
- 1 1⁄2 cups water
- 5 large egg yolks
- 1 1⁄8 teaspoons salt
- 1⁄3 cup oil
- 4 1⁄4 cups all-purpose flour (I use bread flour) or 4 1/4 cups bread flour (I use bread flour)
- 1⁄2 cup sugar (I use brown sugar)
- 1 tablespoon active dry yeast
- 1 large egg, lightly beaten
- sesame seeds or poppy seed
- Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
- Process the ingredients in the dough cycle.
- Remove immediately when the machine beeps.
- Preheat the oven to 350 degrees.
- Divide the dough in half.
- Divide each piece into three sections.
- Roll each section into a long strand.
- Braid the three strands, pinching the top and bottom ends together.
- Place on a parchment-lined or lightly greased baking sheet.
- Repeat with the remaining dough, making the second challah.
- Let the challot rise, covered, for 30 minutes.
- Brush the challot with the beaten egg.
- Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
- Bake for 30 minutes.
- Cool on a wire rack.
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I used this recipe for the first time today. Having read the comments, I reduced the water to 1 1/4 cups and when I looked at the dough, ended up adding a few tablespoons of flour while it was still in the bread machine. (So I didn't have any "explosions" as others reported). I haven't tasted them yet, waiting for tonight's holiday, but they look great. One has sesame and the other has "everything but the bagel" topping
I read the comments carefully and followed the recipe almost exactly. The only thing I changed was slowly adding more flour as the dough kneaded in the machine--just until it stops sticking to the side--probably 5 cups total flour. The dough came out perfectly and was very easy to handle with just a little flour to prevent sticking as I rolled the pieces. Definitely the best challah I've ever made. Very easy!
I add the full amount of water, and yes it makes a very wet dough. It just needs more flour added until it holds together into a smooth ball. This is super common with bread recipes (depending on the humidity inside of your home and other variables). Once you get used to tweaking the flour amount to get the dough to the proper consistency, this is the best and easiest foolproof challah recipe, that makes 2 giant gorgeous loaves!
Have extra flour on hand and add it as needed, a little bit at a time, until the dough is holding together in a ball and pulling away from the sides of the bowl as it kneads. With some tweaking to the flour/ water ratio (which is almost always necessary in bread making), this is a phenomenal challah recipe!