The Best Bread Machine Challah

Discover the ultimate recipe for *The Best Bread Machine Challah*, where tradition meets modern convenience to create a show-stopping braided bread that's as delicious as it is beautiful. Designed for effortless preparation using your bread machine, this challah boasts a rich, slightly sweet flavor thanks to ingredients like granulated sugar, vegetable oil, and egg yolk, while the soft-textured dough is elevated by the perfect blend of bread flour and active dry yeast. The recipe guides you through the traditional braiding process, allowing you to craft an eye-catching loaf that rises to perfection. With a golden egg wash finish and irresistible aroma, this challah is perfect for holiday celebrations, Shabbat dinners, or as a comforting everyday treat. Plus, the straightforward steps and uniform results make it ideal for both beginners and seasoned bakers. Create a centerpiece that’s as satisfying to make as it is to share!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 0.75 cup Warm water
• 0.25 cup Vegetable oil
• 2 Large eggs
• 1 Egg yolk
• 1.5 teaspoons Salt
• 0.25 cup Granulated sugar
• 3.25 cups Bread flour
• 2.25 teaspoons Active dry yeast
• 1 serving Egg wash (1 egg beaten with 1 tablespoon water)

Directions

Step 1

Add the ingredients to the bread machine in the order recommended by the manufacturer. Typically, this will be liquids first: warm water, vegetable oil, eggs, and egg yolk.

Step 2

Add the dry ingredients next: salt, sugar, bread flour, and finally, the active dry yeast.

Step 3

Set the bread machine to the 'Dough' cycle and start it. This generally takes about 1.5 hours and mixes, kneads, and proofs the dough for you.

Step 4

When the dough cycle is complete, remove the dough onto a floured surface and punch it down gently to release air bubbles.

Step 5

Divide the dough into three or four equal portions, depending on the preferred braid complexity. Roll each portion into a long rope about 12-16 inches in length.

Step 6

Braid the ropes together. If using three ropes, simply make a standard three-strand braid. If using four, use a four-strand braiding technique.

Step 7

Tuck the ends of the braid under to secure the shape and place the braided loaf onto a baking sheet lined with parchment paper.

Step 8

Cover loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes, until puffy and nearly doubled in size.

Step 9

While the dough is rising, preheat your oven to 350°F (175°C).

Step 10

Brush the risen braid with the egg wash using a pastry brush, ensuring to cover all the nooks and crannies for an even golden finish.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.

Step 12

Remove from the oven and transfer to a wire rack to cool completely before slicing. Enjoy!

Nutrition Facts

Serving size	(883.3g)

Amount per serving	% Daily Value*
Calories	2405.5

Total Fat 78.0g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 33.6g
Cholesterol 742.5mg	0%
Sodium 3770.2mg	0%
Total Carbohydrate 364.5g	0%
Dietary Fiber 12.4g	0%
Total Sugars 52.0g
Protein 72.5g	0%

Vitamin D 139.2IU	0%
Calcium 168.9mg	0%
Iron 21.5mg	0%
Potassium 774.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 11.8%

Carbs: 59.5%