Traditional recipes

Challah for the bread machine recipe

Challah for the bread machine recipe

  • Recipes
  • Dish type
  • Bread
  • Bread machine

This challah recipe is made a little easier with the help of your bread machine, as it does the kneading for you! Perfect for Shabbat or Rosh Hashanah. Don't be tempted to bake this dough in the machine, however - there is too much fully-risen dough for the machine to accommodate.

31 people made this

IngredientsServes: 10

  • 250ml warm water (45 degrees C)
  • 1 1/2 teaspoons salt
  • 2 tablespoons caster sugar
  • 60g pareve margarine
  • 1 egg
  • 375g bread flour
  • 2 1/4 teaspoons bread machine yeast
  • Glaze
  • 1 egg
  • 1 tablespoon water
  • 1/8 teaspoon vanilla extract

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. 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.
  2. 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 15cm long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and plait 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 plaited, and pinch the ends together and fold them underneath for a neat look.
  3. Grease a baking tray, or line with parchment, and place the plaited challah on the prepared tray. 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.
  4. Preheat the oven to 180 C / Gas 4. 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).
  5. Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Toppings:

Chocolate or rainbow sprinkles for Simchat Torah; Sugar for Rosh Hashanah; Sesame or poppy seeds for Shabbat.

Recently viewed

Reviews & ratingsAverage global rating:(29)

Reviews in English (27)

Nice recipe, the bread was tasty and slightly sweet. I found that the dough when turned out from the machine was extremely sticky though, so I did have to add quite a lot of flour in order to be able to plait it.-06 Oct 2014

by RancherMomma

Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER!-24 Feb 2010

by JAN

This recipe just came out on the site today & I decided to try it & I am so glad I did. Wonderful flavor with a chewy texture that was exactly what I was looking for. The dough is very easy to work with & I turned out a beautiful, shiny, delicious work of art. Thank You for the recipe, I will be sure to share with friends!-07 Dec 2009


Bread Machine Challah Recipe

For many years, I have been experimenting with various recipes, each one promising outstanding results. I have finally come up with one that meets my expectations and standards, with a crunchy golden crust and a fluffy, soft inside.

This particular recipe is kneaded in a bread machine on the quickest kneading cycle. (I personally have found that the texture can be different when the dough is kneaded by hand or in a Bosch or other mixers with a dough hook.) The texture should be soft and workable. If it is too moist, add 1/2 Tbsp. at a time of flour to the dough and mix. If it&rsquos too dry, add a few drops of water, then a little bit of flour and keep kneading until you get a smooth consistency.

Makes one 14-15&rdquo challah, or 2 regular size, 4 smaller or 14 -16 rolls


I wondered if this recipe could make a loaf of bread. So I tried it and I don’t recommend it.

It made a very tall loaf of bread. The bread didn’t blow the top off the bread machine, but it came close.

This loaf was almost as tall as it was long.

I’ll work on a variant of the recipe that works better when baked as a loaf.


Challah Bread

This rich egg bread is fun to eat as it is to make! Let your breadmaker do the hard part and have fun braiding away!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme®
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Ingredients (for BB-CEC20):

  • 1 cup (240mL) water
  • 2 large eggs, beaten
  • 2 Tbsp. (40g) honey
  • 1/4 cup (54g) vegetable oil
  • 4 cups (512g) bread flour
  • 2 Tbsp. (23.2g) sugar
  • 1 tsp. (5.6g) salt
  • 2-1/2 tsp. (7g) active dry yeast

Ingredients (for BB-HAC10):

  • 1/2 cup (120mL) water
  • 1 large egg, beaten
  • 1 Tbsp. (20g) honey
  • 2 Tbsp. (26g) vegetable oil
  • 2 cups (256g) bread flour
  • 1 Tbsp. (11.6g) sugar
  • 1/2 tsp. (2.8g) salt
  • 1-1/2 tsp. (4.2g) active dry yeast

Ingredients (for BB-PAC20):

  • 1 cup (240mL) water
  • 2 large eggs, beaten
  • 2 Tbsp. (40g) honey
  • 1/4 cup (54g) vegetable oil
  • 4 cups (512g) bread flour
  • 2 Tbsp. (23.2g) sugar
  • 1 tsp. (5.6g) salt
  • 2-1/2 tsp. (7g) active dry yeast

Following the instruction manual, prepare the dough using the ingredients listed. Use the REGULAR DOUGH course for BB-PAC20/BB-CEC20 models and the DOUGH SETTING for BB-HAC10 model. Press START.

When the DOUGH course completes, press CANCEL for BB-PAC20/BB-CEC20 models and START/RESET for BB-HAC10 model. Remove dough from baking pan, place on a lightly floured board and punch down.

Roll into a flat circle using a rolling pin. Then divide into 2: 1/3 and 2/3 size dough.

Take the 2/3 size dough and divide into thirds. Using your hands, roll each dough into 16 inch long ropes. Divide the 1/3 sized dough into thirds as well. Using your hands, roll each dough into 17 inch long ropes.

Take the three 16 inch ropes and firmly pinch the top ends (1 inch from the end) together. Braid the ropes and pinch the bottom ends (1 inch from the end) together.

Follow step 5 for the 17 inch ropes to form another braided dough.

Place the 17 inch braid on top of the 16 inch braid. Pinch the ends and fold them underneath.

Place on a baking sheet lined with parchment paper and brush top with egg glaze.

Allow to double in size at room temperature (about 1 hour).

Bake in an oven preheated to 375°F for 25 minutes or until golden brown.


Bread Machine Challah

Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle press Start.

After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.

Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.


I often find myself running late and need to rise dough faster, or sometimes, in the winter, I don&rsquot have a warm place and the dough take forever to rise. So, I let my dough rise in a warm oven.

What I do is preheat the oven to its lowest temperature and turn it off. Then, I cover the dough with a damp towel and place the oven.

This trick works for me every time. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.

The down side of this process is that some bakers feel it doesn&rsquot allow for flavors to really develop. Personally, I never noticed much of a difference.


Cut butter into small pieces, and place in saucepan with milk and sugar.

Over medium heat bring to a boil.

Remove from heat and set aside to cool to 110º-115º.

NOTE: If milk is too hot, it will kill lthe yeast action. If you don't have a thermometer, test the milk on the inside of your wrist. It should be just barely lukearm.

Whisk 2 eggs until light and frothy

When milk is at proper temperature, add the eggs and salt to the milk and pour into bread machine pan.

Carefullly pour flour into pan, making sure that all liquid is completely covered by flour.

Make small indentation in center of flour and pour yeast there.

Turn bread machine on to Dough cyclo.

Machine will ding when dough cycle is complete.

Remove dough from bread machine pan and place on floured work surface (waxed paper or cutting board).

Cut dough into three equal pieces.

Roll three pieces into long snakes about 18" long.

Braid the snakes together into a loaf and tuck the ends under.

Cover a large baking sheet with parchment paper and sprinkle with cornmeal.

Transfer the braided loaf to the baking sheet.

Cover loaf with a clean towel or cheesecloth and let rise until nearly doubled in size (about 1 hour).

Whisk the remaining egg and 1 tablespoon cold water together until light and frothy.

With basting brush, lightly baste loaf evenly with egg wash. Sprinkle immediately with poppy seeds to taste.

Cook in middle rack of oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped.

Cool completely on racks before wrapping.

Be sure and sneak a piece with honeyed butter while it's still hot (for quality control purposes of course).

OPTION TWO: ALTERNATE METHOD FOR BAKING BREAD COMPLETELY IN BREAD MACHINE:

If you don't want to braid the dough, use this method.

Follow instructions steps 1 and 2 above.

Skip instructions steps 3 through 6 above

Turn bread machine to basic cycle, crust to medium. When cycle is complete, remove from bread machine and brush the bread with egg wash (1 egg & 1 tablespoon of water whisked briskly). Place in 350º oven for 5 minutes to "seal" the egg wash. Or, you can skip the egg wash and just brush with melted butter (Either way is fine).


4. The Clear Winner: Chanie Apfelbaum’s Challah

Chanie’s challah recipe is the clear winner: The look, texture, and taste were what I expect from challah. Although her sweet topping is not essential in my opinion, it was simple to make and very tasty, and both the loaves with and without it were pretty. When you pull apart a slice of her challah, the pieces break into long strings — the sign of the right amount of gluten and rising time.

The honey in the recipe gave the loaves more flavor. I wouldn’t describe it as a very sweet challah, but rather just the right amount of sweetness compared to the other contenders’ recipes. In short, the other challahs were too simple in their tastes. I prefer challah that tastes more like egg bread — I want it to taste different from everyday bread loaves. Indeed, Chanie’s recipe, despite the fact that it had only one egg for 5 pounds of flour, tasted more egg-bread-like than the others. I liked it so much that on occasion, I might even make it in lieu of my own!


Jeffrey's Challah

This classic challah recipe makes two large (or three smaller) braids: one to enjoy, and one or more to share with family, friends, or neighbors. With its familiar comforting flavor, golden interior, and fine, tender crumb, it’s wonderful fresh but also ideal for toast, sandwiches, and French toast.

The recipe comes to us courtesy of "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman, a noted bread expert and former director of the King Arthur Bakery.

Ingredients

  • 3 large (46g) egg yolks
  • 3 large (150g) whole eggs
  • 1/3 cup (66g) vegetable oil
  • 1 1/3 cups (302g) cold water
  • 7 3/4 cups (934g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (99g) sugar
  • 1 tablespoon (18g) salt
  • 1 tablespoon + 2 1/2 teaspoons (17g) instant yeast

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place all of the dough ingredients into a large bowl (or the bowl of your stand mixer) in the order in which they’re listed. Mix just until the dough comes together to form a shaggy mass using your mixer equipped with the dough hook, this will take about 3 minutes on low speed.

Knead the dough, by hand or mixer, until it’s smooth and well-developed this will take 5 to 6 minutes at medium speed using your mixer.

Cover the bowl with plastic wrap or a reusable cover and allow the dough to rise at room temperature for 1 hour. Refrigerate the dough for 1 hour, or until it’s thoroughly chilled.

Remove the dough from the refrigerator, and transfer it to a lightly greased work surface. To make two large loaves, divide the dough in half each half will weigh about 824g. Note: For three smaller loaves see “tips,” below.

Working with one piece of dough at a time, divide it into three, four, or six pieces (to make a standard braid, a four-strand braid, or a six-strand braid). To make the six-strand braid pictured above, divide into six pieces, each about 137g. Preshape each piece into a rough log you’re going to be rolling them into long strands. Cover the logs. Repeat with the remaining piece of dough, dividing it into six pieces (or however many you need for the braid you want to make).

Let the covered logs relax for about 20 minutes.

Uncover the logs. Working with the dough for one loaf, roll each log into a strand about 20” long. Make a six-strand braid for help with this technique, check out our video:

Repeat to make the second loaf.

Place each loaf on a parchment-lined or lightly greased baking sheet. Cover the loaves and let them rise at room temperature until they’re almost doubled in size, about 1 1/2 to 2 hours.

Towards the end of the rising time, preheat your oven to 375°F.

Whisk together the egg and water for the topping and pour it through a sieve to remove any clumps of egg. Brush the risen loaves with the egg wash and sprinkle with poppy or sesame seeds.

Bake the loaves for 25 to 30 minutes, or until they’re a rich golden brown and sound hollow when tapped on the bottom. Their interior temperature should register about 210°F using a digital thermometer.

Remove the loaves from the oven, and place them on a rack to cool.

Store cooled bread, well wrapped, at room temperature for several days freeze for longer storage.

Tips from our Bakers

To make three medium-sized three-strand braids divide the initial batch of dough into three pieces, each about 549g. Working with one piece at a time, divide it into three pieces, each about 183g. Pre-shape the pieces and let them rest as directed above, then roll each piece into a 16”-long strand. Braid the three strands. Repeat with the other two loaves. Finish as directed, baking the loaves for 20 to 25 minutes.

The baking time listed above yields loaves that are a deep mahogany brown. If you prefer your bread a bit lighter in color, tent the loaves lightly with a sheet of aluminum foil for the final 5 to 10 minutes of baking.

Join master baker Jeffrey Hamelman as he demonstrates how to make Jeffrey's Challah from start to finish. Watch the Preshow and Episode 4 of the Isolation Baking Show now.


How To Make Challah In A Bread Machine

Mix all of the ingredients together except for the extra egg. You&rsquoll need to save that for later.

Add the bread dough into the bread machine. Select the &ldquoDough&rdquo cycle and press &ldquoStart&rdquo.

When the bread machine is done with the dough cycle, remove the dough from the machine.

After you have removed the dough from the bread machine, preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Divide the dough into 2 equal parts as this recipe makes 2 whole loaves.

Divide each part into 3 equal parts, shaping each section of the dough into a long snake.

After you have done that to all three sections, braid them into a braid as you would on hair (so you have 2 braided challahs).

Place the braided challahs onto the prepped baking sheet.

Remeber that extra egg? Crack and whisk the egg in a bowl and use a pastry brush to add a layer of the egg wash to the challahs.

Let the challahs rise at room temperature for 30 minutes before baking.

After the 30 minutes are up, place the challahs in the oven and bake for 30 minutes.

Cooking Tip

  • If you have any leftovers after a few days, you can make some delicious sweet french toast in the air fryer or baked in the oven!

Toppings You Can Add To Challah

While I love challah bread just the way it is, I sometimes like to change it up and add a few more ingredients to the dough. Since this recipe makes 2 loaves, I will take one of them and add a couple of chocolate chips over the top as a treat for my family.

Here are a couple of other toppings you can add to your challah dough:

What To Serve With Challah Bread

There are so many different ways to serve and eat challah bread. In our household, we like to slice it up and it with a schmear of butter and homemade orange marmalade for breakfast.

For lunch and dinner, I will cut some nice thick slices and top it off with some thinly sliced beef brisket and red cabbage slaw to make the best sandwich!


Turning the Challah Bread Dough Into Rolls

Once your dough is finished in the bread machine, put it onto a clean surface to subdivide.

If you were making a twisted Challah Bread, you would divide into 3 parts, make each piece into a long strand, and then braid onto your cookie sheet.

For rolls using a 2-pound recipe, I subdivide in half a few times so that I end up with 16 rolls total.

There are multiple ways to make your rolls.

Some of them are rather fancy but take a little practice to perfect.

When I am pinched for time, I go for quick and simple.

Regardless of whether you make the dough into braided bread or rolls, I highly recommend using sheet of Parchment Paper or a silicone baking mat instead of spraying the sheet. Far less mess!!

Ideally, you should do a simple egg wash on the dough before placing it into the oven.

When I am pressed on time, I skip this step. My family doesn&rsquot typically miss the more golden brown crust the egg wash would yield.

After they have had time to cool, be ready for them to disappear.

Warm Challah bread rolls with butter is a delight for your tastebuds.

If you opted to make the dough into a loaf, let it age a day and you&rsquoll have the perfect bread for french toast.