Imagine the warm, sweet aroma of freshly baked challah wafting through your home, inviting family and friends to gather around the table. This "Holiday Challah Bread Machine" recipe is not just a treat for the taste buds; it's a celebration of tradition and togetherness. With its beautifully braided exterior and soft, fluffy interior, this challah is perfect for any festive occasion or simply to elevate your everyday meals. Ready to impress your loved ones with a loaf that looks as good as it tastes? Let’s dive into this delightful recipe that promises to fill your kitchen with love and warmth!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 1 cup warm water
- 1/4 cup honey
- 1/4 cup vegetable oil
- 3 eggs
- 4 cups bread flour
- 1 tablespoon salt
- 2 tablespoons active dry yeast
Instructions
- Begin by gathering all your ingredients: 1 cup of warm water, 1/4 cup of honey, 1/4 cup of vegetable oil, 3 eggs, 4 cups of bread flour, 1 tablespoon of salt, and 2 tablespoons of active dry yeast.
- In a measuring cup, combine the warm water (around 110°F or 43°C) with the honey. Stir gently until the honey is fully dissolved in the water.
- In a separate bowl, crack the 3 eggs and beat them lightly with a fork until the yolks and whites are well combined.
- Pour the honey-water mixture into the bread machine's baking pan, followed by the vegetable oil and the beaten eggs.
- Next, add the bread flour to the baking pan, ensuring it covers the liquid ingredients completely. This helps create a barrier that prevents the yeast from activating too early.
- Sprinkle the salt evenly over the flour, and then create a small well in the center of the flour to add the active dry yeast. This keeps the yeast away from the salt until the mixing begins, as salt can inhibit yeast activity.
- Securely place the baking pan into the bread machine. Close the lid and select the "Dough" cycle on your bread machine. This cycle typically takes about
- 5 hours.
- Once the dough cycle is complete, remove the baking pan from the machine and turn the dough out onto a lightly floured surface. Knead the dough gently for a few minutes to shape it into a ball.
- Cover the dough with a clean kitchen towel and let it rest for about 10 minutes. This allows the gluten to relax, making it easier to shape.
- After resting, divide the dough into three equal portions. Roll each portion into a long rope, approximately 12-14 inches in length.
- To braid the challah, lay the three ropes side by side on a baking sheet lined with parchment paper. Start by pinching the top ends together, then braid the ropes by crossing the right rope over the center one, then the left rope over the new center rope. Continue this pattern until you reach the end, and pinch the ends together to seal.
- Cover the braided challah with the kitchen towel again and allow it to rise in a warm place for about 30-45 minutes, or until it has doubled in size.
- Preheat your oven to 350°F (175°C) while the dough is rising. Once the challah has risen, you can optionally brush the top with an egg wash (1 beaten egg mixed with a tablespoon of water) for a shiny finish.
- Carefully place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the challah from the oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy your homemade holiday challah bread!
Tips
- Use the Right Temperature: Ensure your warm water is around 110°F (43°C). This temperature is ideal for activating the yeast without killing it.
- Measure Ingredients Accurately: Baking is a science, so precise measurements are crucial. Use a kitchen scale for the flour if possible for the best results.
- Let the Dough Rest: After kneading, allow the dough to rest for about 10 minutes. This helps the gluten relax, making it easier to shape the challah.
- Braiding Technique: Don’t worry if your braid isn’t perfect! The beauty of homemade bread lies in its rustic charm. Just make sure to pinch the ends securely to prevent unraveling during baking.
- Egg Wash for Shine: For a beautiful golden finish, brush the top of the braided dough with an egg wash (1 beaten egg mixed with a tablespoon of water) before baking.
- Check for Doneness: The challah is done when it’s golden brown and sounds hollow when tapped on the bottom. If you're unsure, use a kitchen thermometer; it should read around 190°F (88°C) in the center.
- Cool Before Slicing: Allow the challah to cool on a wire rack for at least 15 minutes before slicing. This helps to set the crumb and makes for cleaner slices.Enjoy your baking adventure and the delicious results of your holiday challah bread!
Nutrition Facts
Calories: 204kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
