Bread Machine Challah

The bread machine takes the guesswork out of making the bread dough, and you get to shape this rich, traditional loaf.

  • Prep Time 25 min
  • Total Time 1 hr 45 min
  • Servings 12

3/4
cup plus 1 tablespoon water
1
egg
2
tablespoons butter or margarine, softened
3 1/4
cups Gold Medal™ Better for Bread™ flour
2
tablespoons sugar
1 1/2
teaspoons salt
1 1/2
teaspoons bread machine yeast
1
egg yolk
2
tablespoons cold water
1
tablespoon poppy seed

  • 1 Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
  • 2 Select Dough/Manual cycle. Do not use Delay cycle.
  • 3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  • 4 Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
  • 5 Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.

Expert Tips

Challah (pronounced KHAH-lah) is a traditional Jewish yeast bread served for everyday as well as special occasions.

Tuck this loaf in a resealable plastic freezer bag and freeze for up to 2 months.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
175
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
40 mg
40 %;
Sodium
310 mg
310 %;
Total Carbohydrate
31 g
31 %
(Dietary Fiber
1 g
1 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
10%;
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.