You see, my original recipe called for five yolks – YOLKS, but somewhere along the way, I started to get sick of eating egg white omelettes for lunch on Friday and decided to experiment with using whole eggs instead. Success has been achieved – see below!
Since a number of readers have recently purchased a breadmaker (thank you Amazon for your eternally great deals – we love you!), I thought I should update my recipe for those of you looking to make challah in your newest appliance.
1. Place water, egg, salt, oil, flour, sugar/honey, and yeast in bread machine. Do so in the order recommended by your bread maker’s manual.
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7. Bake for 20-30 minutes, preferably on a cookie sheet lined with a silicone baking mat (my newest obsession). Watch to make sure your challah doesn’t get too dark too fast. Cool on a wire rack and enjoy.
Note: If you don’t have a bread machine, you can also make this in a KitchenAid. Just proof the yeast first, then add the other ingredients (flour last). Use the dough hook to bring all ingredients together, then continue kneading with the dough hook for about 3-4 minutes. I like to finish off the knead on the countertop for another minute or two. Let rise for one hour, or until doubled in size, then proceed with step #3.
Note #2: True bakers (I’m not a true baker, just a weekly-challah-baker) may disagree with me, but I find that even if I make my recipe EXACTLY the same way every time, it always turns out a bit different — depending on the weather, time of year, etc. Sometimes my challah is too wet, sometimes too dry. You will want to peak into the bread machine (or look into your mixer) as it starts kneading to make sure that the consistency looks right. You may need to add in a drop more water, or flour, depending on how it’s “looking”.Before I get started, I want to let you know that some of the links on this page are affiliate links. That means that if you click through and take action, I’ll receive compensation. You can read more about affiliate programs here.
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Talk about a crowd-pleaser! This beautiful braided bread makes a statement. As an extra bonus, using your bread machine makes it easy to make this classic recipe.
Here’s what one reader said about this recipe, “I tried this today as a total bread machine and baking amateur. It came out absolutely perfect. Photo-worthy!”
The bread is usually pale yellow in color because it contains so many eggs. The eggs also help to give it a rich flavor.
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If you like this recipe check out my recipe for challah hamburger buns. They are so good!! It uses the same recipe.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (In my Zojirushi bread machine I add the liquids first.) Use the dough setting.
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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.
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I’ve made this recipe several times. Sometimes I get a dough ball and sometimes it comes close but doesn’t quite make it.
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.
It’s kind of like braiding hair. Take the dough rope on the right and pass it over the center rope That dough rope is the new center rope.
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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.
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.
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
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