Bread Machine Challah For Shabbat And Festivals Recipes

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THE BEST BREAD MACHINE CHALLAH



The Best Bread Machine Challah image

This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.

Provided by Mirj2338

Categories     Yeast Breads

Time 2h30m

Yield 2 challot, 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS



Bread Machine Challah for Shabbat and Festivals image

A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.

Provided by Tzipporah Hoffmitz

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h50m

Yield 10

Number Of Ingredients 10

1 cup warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
2 tablespoons white sugar
¼ cup pareve margarine
1 egg
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 egg
1 tablespoon water
⅛ teaspoon vanilla extract

Steps:

  • Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
  • When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  • Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
  • Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 32.8 g, Cholesterol 37.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 417.4 mg, Sugar 2.8 g

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS



Bread Machine Challah for Shabbat and Festivals image

A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.

Provided by Tzipporah Hoffmitz

Categories     Challah

Time 3h50m

Yield 10

Number Of Ingredients 10

1 cup warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
2 tablespoons white sugar
¼ cup pareve margarine
1 egg
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 egg
1 tablespoon water
⅛ teaspoon vanilla extract

Steps:

  • Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
  • When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  • Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
  • Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 32.8 g, Cholesterol 37.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 417.4 mg, Sugar 2.8 g

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