Bread Machine Challah

~HAPPY FRIDAY~

For everyone who tunes in for my Friday baking videos, you know that the sweet aroma of freshly baked challah is the official start to my weekend. I've seen your comments and read your messages, and I'm so excited to finally share my secret weapon for perfect challah dough every single time: my bread machine challah recipe.

Challah is more than just bread; it's a beautiful symbol of tradition and a cornerstone of the Shabbat table. The beautiful braids can symbolize unity and love, making the act of baking it just as meaningful as the delicious result.

While the process of making challah is steeped in history, your method doesn't have to be. My bread machine does the heavy lifting of mixing and the first rise, leaving you with more time to perfect your braiding and less time with flour in your hair (unless you're like me and it happens anyway!). This recipe is designed to give you that rich, eggy, and slightly sweet challah that is wonderfully soft and pillowy.

This recipe will give you a versatile dough that's a dream to braid and bakes up into a beautifully golden loaf. If you’ve watched my videos, you will see me use this recipe to make two medium sized challahs and one medium babka. The recipe is for two large challahs, but you can divide it however you please! 

INSTRUCTIONS

 1. Add Ingredients to Bread Machine: Place the wet ingredients (water, oil, and the 2 eggs) into the bread machine pan first.

2.  Add Dry Ingredients: On top of the wet ingredients, add the sugar and salt. Then, add 3 + 1/2 cups of flour, creating a small well in the center. Add the yeast into the well.

3.  Run the Dough Cycle: Place the pan into your bread machine and select the "dough" cycle. *Leave the lid open, and watch as the dough forms. Continue to sprinkle flour until the dough is firm, and doesn’t stick to your finger when you press it. Close the lid, and let the dough cycle continue. This will mix, knead, and complete the first rise.

4. Prepare for Braiding: Once the cycle is complete, the dough should be smooth and elastic. PUNCH IT DOWN & Transfer it to a lightly floured surface.

(this is where you will divide it & either shape into challah or use for babka)

5. Braid Your Challah: Divide the dough in half to make two challahs. For a classic three-strand braid, divide one half into three equal pieces, roll them into ropes, and braid them together, pinching the ends securely. Repeat with the second half of the dough.

6. Second Rise: Place the braided loaves on a baking sheet lined with parchment paper. Cover them loosely with a clean kitchen towel and let them rise in a warm spot for about an hour, or until they have visibly puffed up.

7. Egg Wash and Bake: Preheat your oven to 350°F (175°C). Beat the remaining egg with a splash of water and gently brush it over the risen loaves. You can sprinkle with sesame or poppy seeds if you like.

8. Bake to Golden Perfection: Bake for 25-30 minutes, or until the challah is a deep golden brown and sounds hollow when you tap the bottom.

9. Cool: Let the challahs cool on a wire rack before slicing.

I can't wait to see all of your beautiful challahs! Be sure to tag me in your photos. Wishing you all a Shabbat Shalom filled with peace, joy, and delicious bread.