Bread Machine Challah For Shabbat And Festivals

Name: Bread Machine Challah For Shabbat And Festivals
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water (110 degrees F/45 degrees C); 1 1/2 teaspoons salt; 2 tablespoons white sugar; 1/4 cup pareve margarine; 1 egg; 3 cups bread flour; 2 1/4 teaspoons bread machine yeast; 1 egg; 1 tablespoon water; 1/8 teaspoon vanilla extract

Servings: persons

1
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.
2
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.
3
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.
4
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).
5
Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup warm water (110 degrees F/45 degrees C), 1 1/2 teaspoons salt, 2 tablespoons white sugar, 1/4 cup pareve margarine, and more.

Yes, Bread Machine Challah For Shabbat And Festivals falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!