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Bread Machine Challah

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Bread Machine Challah
  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 12
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The bread machine takes the guesswork out of making the bread dough, and you get to shape this rich, traditional loaf.
Updated Jan 21, 2009

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

Steps

  • 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 375°F. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Challah (pronounced KHAH-lah) is a traditional Jewish yeast bread served for everyday as well as special occasions.
  • tip 2
    Tuck this loaf in a resealable plastic freezer bag and freeze for up to 2 months.

Nutrition

175 Calories, 4 g Total Fat, 5 g Protein, 31 g Total Carbohydrate

Nutrition Facts

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