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 photo by Lee Hock
photo by Lee Hock
Ready In:
2 challahs


  • 3 egg yolks
  • 1 cup water
  • 3 12 tablespoons vegetable oil
  • 34 teaspoon salt
  • 14 cup plus 2 tablespoons sugar, heap the tablespoons
  • 2 34 cups and 1 tablespoon bread flour, heap the tablespoon
  • 1 (1/4 ounce) packet active dry yeast
  • 1 egg, beaten for glazing


  • 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.

Questions & Replies

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  1. 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.
  2. it never double it size!!!!! Dont know why


  1. measurements and location for rising process.


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.
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