BREAD MACHINE CHALLAH I
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Provided by Suzy
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings. Start.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 4.4 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 340.6 mg, Sugar 5.1 g
BREAD MACHINE CHALLAH
Talk about a crowd-pleaser! This beautiful braided bread makes a statement. The challah bread recipe makes lovely bread that is slightly sweet and nicely tender.
Provided by Marsha Perry
Categories Bread Machine Recipes
Number Of Ingredients 10
Steps:
- This recipe is for a two-pound machine. Use the dough setting.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
- Check the dough after five or ten minutes of kneading. You'll want the dough to form a smooth, round ball. However, if it's a little wet, don't worry about it.
- If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
- When the dough is done put it on a lightly floured board.
- Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
- Divide the dough into three equal sections. Make each section into a ball and put it onto a cookie sheet covered with parchment paper. Cover the dough with a clean, lightweight kitchen towel. Let the dough rest for 10 minutes.
- After the dough has rested, roll each ball into a rope.
- My dough ropes were about 16 inches long. The next time I make challah bread, I'm going to make them longer.
- Take the dough rope on the right and pass it over the center rope That dough rope is the new center rope. Then take the rope on the left and pass it over the center rope. It's now the center rope. Repeat until you get to the end of the dough ropes.
- Tuck the ends underneath. Move the braided bread to a cookie sheet that's been greased or covered with parchment paper.
- Cover the bread with a clean, lightweight kitchen towel and let the bread rise for an hour
- Remove the towel. Brush the bread with the egg wash.
- Bake the bread in a 350-degree oven for 30 to 35 minutes. If the bread starts to get too brown you may want to put a sheet of foil over it for the last 10 to 15 minutes of baking.
Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 76 mg, Sodium 288 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS
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
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
SHABBAT CHALLAH
My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
Provided by NUNU123182
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 1h30m
Yield 60
Number Of Ingredients 11
Steps:
- In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
- Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
- Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
- Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 21.2 g, Cholesterol 15.5 mg, Fat 4.6 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 239.7 mg, Sugar 1.8 g
BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS
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
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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