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Bread Machine Challah

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

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( 10 Ratings)

10 Ratings

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Member Reviews ( 6 )

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

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 12/16/2012 6:36:47 AM REPORT ABUSE rlcg610 said:

Rating:

How to make rolls: Grease 12 large muffin cups, 3x1 1/2 inches. Divide dough into 16 equal pieces. Shape each piece into a ball, using floured hands. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Make indentation in center of each large ball with thumb. Place 1 small ball in each indentation. Cover and refrigerate 2 hours. Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double. Heat oven to 350°F. Brush beaten egg over rolls. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

This reply was: Helpful Inspiring

Posted 1/5/2012 7:30:54 PM REPORT ABUSE boringmama said:

Rating:

This is a good recipe, but I think that if you show it as little muffin 'knots' (the photo) then you need to describe how to make it as such. You describe the traditional Challah loaf, with instructions,but I, personally am interested in knowing how you make the little muffins. Please, please respond. denisecott@yahoo.com

This reply was: Helpful Inspiring