Best 12 Challah Bread In Bread Machine Sallye Recipes

BREAD MACHINE CHALLAH II

Steps:

• Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
• Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
• Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

BREAD MACHINE CHALLAH I

Steps:

• Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings. Start.

BREAD MACHINE CHALLAH

Steps:

• This recipe is for a two-pound machine. Use the dough setting.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
• Check the dough after five or ten minutes of kneading. You'll want the dough to form a smooth, round ball. However, if it's a little wet, don't worry about it.
• If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
• When the dough is done put it on a lightly floured board.
• Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
• Divide the dough into three equal sections. Make each section into a ball and put it onto a cookie sheet covered with parchment paper. Cover the dough with a clean, lightweight kitchen towel. Let the dough rest for 10 minutes.
• After the dough has rested, roll each ball into a rope.
• My dough ropes were about 16 inches long. The next time I make challah bread, I'm going to make them longer.
• Take the dough rope on the right and pass it over the center rope That dough rope is the new center rope. Then take the rope on the left and pass it over the center rope. It's now the center rope. Repeat until you get to the end of the dough ropes.
• Tuck the ends underneath. Move the braided bread to a cookie sheet that's been greased or covered with parchment paper.
• Cover the bread with a clean, lightweight kitchen towel and let the bread rise for an hour
• Remove the towel. Brush the bread with the egg wash.
• Bake the bread in a 350-degree oven for 30 to 35 minutes. If the bread starts to get too brown you may want to put a sheet of foil over it for the last 10 to 15 minutes of baking.

CHALLAH BREAD IN BREAD MACHINE (SALLYE)

Steps:

• 1. Cut butter into small pieces, and place in saucepan with milk and sugar. Over medium heat bring to a boil. Remove from heat and set aside to cool to 110º-115º. NOTE: If milk is too hot, it will kill lthe yeast action. If you don't have a thermometer, test the milk on the inside of your wrist. It should be just barely lukearm. Sift flour and set aside.
• 2. Whisk 2 eggs until light and frothy When milk is at proper temperature, add the eggs and salt to the milk and pour into bread machine pan.
• 3. Carefullly pour flour into pan, making sure that all liquid is completely covered by flour. Make small indentation in center of flour and pour yeast there.
• 4. OPTION ONE: Turn bread machine on to Dough cyclo. Machine will ding when dough cycle is complete. Remove dough from bread machine pan and place on floured work surface (waxed paper or cutting board). Cut dough into three equal pieces. Roll three pieces into long snakes about 18" long. Braid the snakes together into a loaf and tuck the ends under. Cover a large baking sheet with parchment paper and sprinkle with cornmeal. Transfer the braided loaf to the baking sheet. Cover loaf with a clean towel or cheesecloth and let rise until nearly doubled in size (about 1 hour).
• 5. Preheat oven to 350º Whisk the remaining egg and 1 tablespoon cold water together until light and frothy. With basting brush, lightly baste loaf evenly with egg wash. Sprinkle immediately with poppy seeds to taste.
• 6. Cook in middle rack of oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped. Cool completely on racks before wrapping. Be sure and sneak a piece with honeyed butter while it's still hot (for quality control purposes of course).
• 7. OPTION TWO: ALTERNATE METHOD FOR BAKING BREAD COMPLETELY IN BREAD MACHINE: If you don't want to braid the dough, use this method. Follow instructions steps 1 and 2 above. Skip instructions steps 3 through 6 above Turn bread machine to basic cycle, crust to medium. When cycle is complete, remove from bread machine and brush the bread with egg wash (1 egg & 1 tablespoon of water whisked briskly). Place in 350º oven for 5 minutes to "seal" the egg wash. Or, you can skip the egg wash and just brush with melted butter (Either way is fine).

BREAD MACHINE CHALLAH

Steps:

• Add the water, the egg, the margarine, flour, sugar, salt& yeast to bread machine in the order recommended by the manufacturer.
• Use white or sweet bread cycle.
• Remove bread from baking pan after 10 minutes, then finish cooling on a rack.

BREAD MACHINE CHALLAH

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.

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS

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.

THE BEST BREAD MACHINE CHALLAH

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.

CHALLAH BREAD (BREAD MACHINE)

Steps:

• In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes.
• In the meantime, place the beaten eggs, honey, hot water and melted butter in a bowl. Mix well.
• Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine.
• Mix the salt into the flour and add to the baking pan and spoon the yeast on top.
• Set the program to 'DOUGH.'.
• When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. (The dough will feel quite soft and silky.).
• Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length.
• Pinch the top end of each length of dough together, then weave the pieces into a braid/plait.
• Pinch the bottom ends together, then tuck both ends under the dough to form a neatly braided loaf.
• Place the dough on a greased baking sheet, brush with oil, cover with plastic wrap/cling film and leave it to rise/prove in a warm place.
• Preheat the oven 220C/425°F.
• When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg.
• Bake for 20-25 minutes, or until golden brown.
• Transfer the loaf to a wire rack and leave it to cool before serving.

BREAD MACHINE CHALLAH

Steps:

• Place all ingredients into the bread machine pan in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings; press Start.

BRAIDED CHALLAH BREAD (BREAD MACHINE)

Steps:

• Place ingredients into bread machine according to manufacturers directions.
• Set on dough cycle.
• Place dough onto a lightly floured board and divide into three equal parts.
• Stretch or roll each part into 9" ropes and braid.
• Place on greased cookie sheet, cover and let rise for about 30 minutes.
• Preheat oven to 350°.
• Mix together one egg yolk and a tablespoon of water and brush over bread, then sprinkle with sesame or poppy seeds, if desired.
• Bake for 30 to 40 minutes or until golden brown.
• Cool on wire rack.

CHALLAH BREAD (SALLYE)

Steps:

• 1. Bring milk, 6 tablespoons of the butter, and sugar to a boil together in a medium sized sauce pan Remove from heat, pour into large mixing bowl, let cool to 115º (bowl will be lukewarm)
• 2. Stir yeast into the milk mixture and let stand for 10 minutes Whisk 3 eggs well in a small bowl and stir them and the salt into the milk and yeast mixture Stir in 5 cups of flour, 1 cup at a time until dough is sticky Flour a work surface lightly and turn the dough onto it Wash and dry the bowl (you will need it later) Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary until you have a smooth elastic dough
• 3. Smear the reserved 2 tablespoons butter around the inside of the bowl and place the ball of dough in the bowl, turning to coat it lightly with butter Cover bowl with a towel and set aside Allow dough to rise until triple in bulk (1-2 hours)
• 4. Turn dough out onto a lightly floured work surface and cut in half Cut each half into 3 pieces Roll each piece out into long "snakes" about 18" long Braid three of the snakes together into a loaf and tuck the ends under Make another braid with the 3 remaining snakes Cover a large baking sheet with parchment paper and sprinkle with cornmeal Transfer the loaves to the baking sheet Leave room between the loaves for them to rise NOTE: Depending on the size of your baking sheet, you may need to use two. Cover loaves with the towel and let rise until nearly doubled (about 1 hour)
• 5. Preheat oven to 350º F Whisk the remaining egg and 1 tablespoon cold water together well in a small bowl Brush the egg wash evenly over the loaves Sprinkle immediately with poppy seeds to taste
• 6. Cook on the middle rack of the oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped Cool completely on racks before wrapping