Best 3 Bread Machine Challah For Shabbat And Festivals Recipes

# **Feast Your Senses with the Divine Flavors of Challah: A Journey Through Traditional Jewish Bread Delights**

In the realm of Jewish cuisine, challah holds a prominent place, captivating the taste buds with its exquisite flavors and deeply rooted cultural significance. This braided bread, traditionally prepared for Shabbat and Jewish holidays, embodies the essence of Jewish heritage, symbolizing unity, blessing, and nourishment. Join us on a culinary adventure as we explore the world of challah, delving into a collection of time-honored recipes that capture the essence of this beloved bread. From the classic Egg Challah, with its golden crust and fluffy interior, to the tantalizing Honey Challah, infused with the sweetness of honey and the aroma of cinnamon, each recipe promises a unique taste experience. Discover the secrets behind the perfect challah dough, the art of braiding, and the techniques for achieving that irresistible golden-brown crust. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process with ease, ensuring challah that will become a cherished part of your Shabbat and festival celebrations.

Let's cook with our recipes!

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS

Bread Machine Challah for Shabbat and Festivals image

A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.

Provided by Tzipporah Hoffmitz

Categories Challah

Time 3h50m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
1 ½ teaspoons salt
2 tablespoons white sugar
¼ cup pareve margarine
1 egg
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 egg
1 tablespoon water
⅛ teaspoon vanilla extract

Steps:

Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 32.8 g, Cholesterol 37.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 1.2 g, Sodium 417.4 mg, Sugar 2.8 g

BREAD MACHINE CHALLAH

Bread Machine Challah image

I pretty much developed this recipe on my own. I fiddled and tweaked for months until I got it just right. It is just scrumptious.

Provided by Mrsspeevs

Categories Yeast Breads

Time 2h

Yield 4-5 challahs, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 cup water
3 1/2 tablespoons oil
3 egg yolks
3 1/2 cups flour, and
2 tablespoons flour
1/2 cup sugar
3/4 teaspoon salt
2 1/4 teaspoons dry yeast
1 egg
sesame seeds (optional) or poppy seed (optional)

Steps:

Place all ingredients in the bread machine in the order required by your machine and set it for dough cycle.
After the dough cycle finishes, take out the dough and divide into 4-5 pieces.
Divide each piece into 3-6 ropes and braid to make 4-5 challahs.
Preheat the oven to 350.
Place challahs on a lined baking sheet and cover and let rise for 30 minutes.
Brush with egg and sprinkle with sesame seeds or poppy seeds if desired.
Bake for 30 minutes or until they sound hollow when tapped on the bottom.

Nutrition Facts : Calories 676.4, Fat 17.4, SaturatedFat 3.2, Cholesterol 171, Sodium 464.7, Carbohydrate 112.9, Fiber 3.7, Sugar 25.4, Protein 16

THE BEST BREAD MACHINE CHALLAH

The Best Bread Machine Challah image

This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.

Provided by Mirj2338

Categories Yeast Breads

Time 2h30m

Yield 2 challot, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups water
5 large egg yolks
1 1/8 teaspoons salt
1/3 cup oil
4 1/4 cups all-purpose flour (I use bread flour) or 4 1/4 cups bread flour (I use bread flour)
1/2 cup sugar (I use brown sugar)
1 tablespoon active dry yeast
1 large egg, lightly beaten
sesame seeds or poppy seed

Steps:

Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
Process the ingredients in the dough cycle.
Remove immediately when the machine beeps.
Preheat the oven to 350 degrees.
Divide the dough in half.
Divide each piece into three sections.
Roll each section into a long strand.
Braid the three strands, pinching the top and bottom ends together.
Place on a parchment-lined or lightly greased baking sheet.
Repeat with the remaining dough, making the second challah.
Let the challot rise, covered, for 30 minutes.
Brush the challot with the beaten egg.
Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
Bake for 30 minutes.
Cool on a wire rack.

Tips:

Using a bread machine to make challah is an easy and convenient way to enjoy this traditional Jewish bread.
Be sure to use fresh, high-quality ingredients for the best results.
If you don't have a bread machine, you can also make challah by hand. Just follow the recipe instructions carefully.
Challah can be served plain, with butter, or with a variety of toppings, such as honey, jam, or nuts.
Challah is a popular bread for Shabbat and Jewish festivals, but it can also be enjoyed at any time.

Conclusion:

Challah is a delicious and versatile bread that can be enjoyed at any time. With a bread machine, it's easy to make challah at home. So next time you're looking for a special bread to serve at your table, give this recipe a try.