Bread Machine Challah II

Bread Machine Challah Ii

“I love bread. I’m not sure if it’s the smell, the way it tastes or just that feeling of satisfaction when you bite into a piece of warm bread on a cold day. Whatever the reason is, I know one thing for certain: my family loves bread too.”
“The first time I made this recipe was in my mom’s kitchen with her standing next to me making suggestions and telling me stories about how she used to make challah for us when we were kids.” “It was so much fun!” “This version has some changes from what my mom used to make because even though she gave good advice, there are always new things you can learn.”

prep: 30 mins cook: 25 mins total: 55 mins Servings: 20 Yield: 2 loaves


1 tablespoon water

½ cup vegetable oil

½ cup white sugar

1 cup warm water

2 ¼ teaspoons bread machine yeast

2 ½ teaspoons salt

2 large eggs eggs, room temperature

1 tablespoon honey

1 egg, beaten

4 cups bread flour


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.

Nutrition Facts:

Per Serving: 182 calories; protein 4.4g; carbohydrates 26g; fat 6.7g; cholesterol 27.9mg; sodium 302mg.

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