Best 3 Bread Machine Challah For Shabbat And Festivals Recipes

When it comes to baking challah, the traditional Jewish bread, for Shabbat and festivals, many people turn to their trusty bread machines for convenience. With a bread machine, you can easily create a delicious and fluffy challah without much hassle. Bread machines typically come with a variety of settings, allowing you to customize the baking process to achieve the perfect loaf of challah.

Let's cook with our recipes!

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.

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 Bread Yeast Bread Recipes Egg Challah Recipes

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 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

Tips:

Use high-quality ingredients. The better the ingredients, the better the challah will be. Look for fresh, active dry yeast, bread flour, and unsalted butter.

Make sure the yeast is activated before using it. If you're not sure how to do this, check the package directions. Generally, you'll need to dissolve the yeast in warm water with a little sugar. Let it sit for a few minutes until it's foamy. If the yeast doesn't foam, it's not active and you'll need to start over.

Knead the dough until it's smooth and elastic. This will help develop the gluten in the flour, which will give the challah its chewy texture. Knead the dough for at least 5 minutes, or until it passes the windowpane test. To do the windowpane test, stretch a small piece of dough between your fingers. If the dough is properly kneaded, it will stretch thinly without tearing.

Let the dough rise in a warm place until it's doubled in size. This will take about 1-2 hours. Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long rope and braid them together. Place the braided dough on a parchment paper-lined baking sheet and let it rise for another 30 minutes.

Bake the challah at 375 degrees Fahrenheit for 30-35 minutes, or until it's golden brown. Once the challah is baked, let it cool completely before slicing and serving.

Conclusion:

Challah is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for Shabbat and other Jewish holidays, but it can also be enjoyed any day of the week. With a little planning and effort, you can make delicious challah at home.

Here are some additional tips for making challah:

If you don't have a bread machine, you can make challah by hand. Just follow the same instructions, but knead the dough by hand for 10-12 minutes instead of 5 minutes in the bread machine.

You can add different ingredients to your challah to make it more flavorful. Some popular additions include raisins, nuts, and cinnamon. You can also brush the challah with egg wash before baking it for a golden brown crust.

Challah can be stored at room temperature for up to 3 days. You can also freeze challah for up to 2 months. To freeze challah, wrap it tightly in plastic wrap and place it in a freezer-safe bag.