I first shared this bread machine challah recipe over two years ago, when I was just starting the blog.
So much has changed since December of 2010 – including the number of egg yolks in my challah recipe!
You see, my original recipe called for five yolks – YOLKS, but somewhere along the way, I started to get sick of eating egg white omelettes for lunch on Friday and decided to experiment with using whole eggs instead. Success has been achieved – see below!
Since a number of readers have recently purchased a breadmaker (thankyou Amazon for your eternally great deals – we love you!), I thought I should update my recipe for those of you looking to make challah in your newest appliance.
Oh, and please let me clarify that when I say “make your challah“, I really mean, “make your challah dough“.
Because until my husband realizes his dream of inventing a bread maker that will mix, knead, rise, braid and bake your challah, you will need to do those last two steps on your own.
Bread Machine Challah
- 1.5 cups water
- 3 large egg
- 1 1/8 teaspoon salt
- 1/3 cup vegetable oil
- 5 1/2 cups all-purpose, unbleached flour
- 1/2 cup sugar, honey or sucanat
- 1 T dry active yeast
- 1 large egg, beaten for glaze
1. Place water, egg, salt, oil, flour, sugar/honey, and yeast in bread machine. Do so in the order recommended by your bread maker’s manual.
2. Select the dough cycle and go about your business for the next, roughly, 90 minutes.
3. Remove the dough promptly when the machine beeps.
4. Preheat over to 350°. Divide dough into three pieces for medium-size challot.
5. Braid and let rise for another 20-30 minutes.
6. Brush with egg and sprinkle with seeds.
7. Bake for 20-30 minutes, preferably on a cookie sheet lined with a silicone baking mat (my newest obsession). Watch to make sure your challah doesn’t get too dark too fast. Cool on a wire rack and enjoy.
Note: If you don’t have a bread machine, you can also make this in a KitchenAid. Just proof the yeast first, then add the other ingredients (flour last). Use the dough hook to bring all ingredients together, then continue kneading with the dough hook for about 3-4 minutes. I like to finish off the knead on the countertop for another minute or two. Let rise for one hour, or until doubled in size, then proceed with step #3.
Do you have a favorite bread maker challah recipe? I’d love for you to share below in the comments section!