Imagine filling your kitchen with the most intoxicating aroma of freshly baked bread, a golden-braided masterpiece that looks like it came straight from a professional bakery – but was actually created with minimal effort in your own bread machine! This Mom's Bread Machine Challah recipe is about to revolutionize your baking game, transforming ordinary ingredients into an extraordinary Jewish bread that will have your family and friends begging for more. Whether you're a novice baker or a seasoned pro, this foolproof recipe guarantees a stunning, delicious challah that will make you feel like a true culinary artist.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 1 cup warm water
- 1/4 cup sugar
- 1 package active dry yeast
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon salt
- 4 cups bread flour
- 1 egg (for egg wash)
Instructions
- In a large measuring cup, combine warm water (around 110°F) with sugar and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and fragrant, indicating the yeast is activated.
- In a separate mixing bowl, whisk together 3 large eggs, vegetable oil, and salt until well combined.
- Add the yeast mixture to the egg mixture and stir thoroughly to blend all wet ingredients.
- Place bread flour into the bread machine's baking pan, creating a small well in the center.
- Pour the wet ingredients into the flour well, ensuring the liquid doesn't directly touch the yeast.
- Select the dough cycle on your bread machine and start the process. Allow the machine to knead and rise the dough, which typically takes about 90 minutes.
- Once the dough cycle completes, remove the dough and place it on a lightly floured surface.
- Divide the dough into three equal portions and roll each into a long rope, approximately 16 inches long.
- Braid the three ropes together, pinching the ends to seal and tucking them underneath the loaf.
- Transfer the braided challah to a parchment-lined baking sheet and let it rise in a warm, draft-free area for 45-60 minutes.
- Preheat the oven to 350°F (175°C).
- Prepare the egg wash by whisking the remaining egg with a tablespoon of water.
- Gently brush the entire surface of the challah with the egg wash, ensuring complete coverage.
- Bake the challah for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Water Temperature Matters: Ensure your water is precisely between 105-110°F to activate the yeast without killing it.
- Fresh Yeast is Key: Always check the expiration date on your yeast for optimal rising.
- Room Temperature Ingredients: Let eggs and other ingredients sit at room temperature for better mixing.
- Don't Rush the Rise: Allow sufficient time for the dough to rise in both machine and final proofing stages.
- Egg Wash Technique: Use a soft pastry brush and apply egg wash gently for that gorgeous, glossy finish.
- Check Doneness: The challah should sound hollow when tapped and have a rich golden-brown color.
- Cooling is Crucial: Let the bread cool completely to allow the interior to set and flavors to develop.
- Storage Tip: Store in an airtight container or freeze for up to a month to maintain freshness.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 32g
Protein: 6g
Fat: 7g
Saturated Fat: g
Cholesterol: 45mg
