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Jewish Bread Machine Challah Recipe #2

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Bread Machine Challah

Bread machine Challah

© "The Artisan Bread Machine" by Judith Fertig (Robert Rose Inc., 2011), used with permission.
This bread machine challah recipe is adapted from "The Artisan Bread Machine" by Judith Fertig (Robert Rose Inc., 2011). Fertig says, the 10-day September holiday of Rosh Hashanah begins the New Year in the Jewish calendar and ends with a fast day on Yom Kippur, the Day of Atonement. When the fast is over, families gather to feast on foods made with honey (to signify sweetness in the coming year) and foods that are round (to signify a year with no endings). Directions are for 1-, 1 1/2-, 2- and 3-pound challahs. They can be baked in the bread machine or oven.

Larger picture of Bread Machine Challah #2.

Prep Time: 1 hour

Cook Time: 45 minutes

Rising: 1 hour, 30 minutes

Total Time: 3 hours, 15 minutes

Yield: Variable size Challah

Ingredients:

  • For 1-Pound Challah:
  • 1/2 teaspoon salt
  • 1 small beaten egg or 2 tablespoons + 1 teaspoon of a large beaten egg
  • 2/3 cup lukewarm water
  • 1/3 cup honey
  • 1 tablespoon vegetable oil
  • 2 cups bread flour
  • 1 1/4 teaspoons instant or bread-machine yeast
  • 1 small beaten egg for egg wash
  • Sesame or poppy seeds (optional)
  • .
  • For 1 1/2-Pound Challah:
  • 1 teaspoon salt
  • 1 large beaten egg
  • 3/4 cup lukewarm water
  • 1/3 cup honey
  • 1 1/2 tablespoons vegetable oil
  • 2 3/4 cups bread flour
  • 1 1/4 teaspoons instant or bread-machine yeast
  • 1 large beaten egg for egg wash
  • Sesame or poppy seeds (optional)
  • .
  • For 2-Pound Challah:
  • 1 1/2 teaspoons salt
  • 1 large beaten egg
  • 1 large beaten egg yolk
  • 1 cup lukewarm water
  • 1/2 cup honey
  • 2 1/2 tablespoons vegetable oil
  • 4 2/3 cups bread flour
  • 1 1/4 teaspoons instant or bread-machine yeast
  • 1 large beaten egg for egg wash
  • Sesame or poppy seeds (optional)
  • .
  • For 3-Pound Challah:
  • 2 teaspoons salt
  • 3 large beaten eggs
  • 1 1/3 cups lukewarm water
  • 3/4 cup honey
  • 1/4 cup vegetable oil
  • 5 1/4 cups bread flour
  • 1 teaspoon instant or bread-machine yeast (per the author, this amount is correct)
  • 1 large beaten egg for egg wash
  • Sesame or poppy seeds (optional)

Preparation:

  1. Add salt, egg(s), water, honey and oil to the bread pan. Spoon flour on top of liquid. Add yeast.

  2. Select the Basic / White or Sweet cycle and the Light Crust setting and press Start.

  3. At the start of the final rise, press Pause. Remove dough from bread pan, transfer to a floured surface and punch down gently. Divide dough into thirds. Roll each third into a 10-inch long rope. Lay the three ropes out parallel to each other on a floured surface so they are very close, but not touching. Braid ropes together snugly. Tuck ends under to form an oblong loaf. See these braided bread instructions.

  4. Brush braid with beaten egg and sprinkle with sesame or poppy seeds, if desired, pressing the seeds into the dough.

  5. Remove kneading paddle(s) from bread pan. Place braid in pan and press Start to continue the cycle.

  6. For oven-baked braided challah: Prepare recipe through step 1, then select Dough cycle and press Start. Line a large baking sheet with parchment paper. When cycle is finished, transfer dough to a floured surface and punch down gently. Divide dough into thirds and continue as in steps 3 and 4, above. Cover with greased plastic wrap and let rise in a warm place 1 to 1 1/2 hours or until doubled. Heat oven to 350 degrees. Bake until instant-read thermometer registers 190 degrees -- 30-34 minutes for a 1-pound loaf, 34-36 minutes for 1 1/2-pound loaf, 35-40 minutes for 2-pound loaf, 38-42 minutes for 3-pound loaf. Bake until instant-read thermometer registers 190 degrees -- 30-34 minutes for a 1-pound loaf, 34-36 minutes for 1 1/2-pound loaf, 35-40 minutes for 2-pound loaf, 38-42 minutes for 3-pound loaf. Remove from pan and cool on wire rack.

  7. For oven-baked round challah: Prepare recipe through step 1, then select Dough cycle and press Start. Line a large baking sheet with parchment paper. When the cycle is finished, transfer dough to a floured surface, punch down gently and form into a round loaf. Cover with greased plastic wrap and let rise in a warm place 1 to 1 1/2 hours or until doubled. Heat oven to 350 degrees. Egg wash bread as in step 4, above. Bake until instant-read thermometer registers 190 degrees. Baking time is same as above. Remove from pan and cool on a wire rack.

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