Bread Machine Kneaded Challah

Discover the ultimate recipe for "Bread Machine Kneaded Challah," a time-saving twist on a traditional Jewish bread that's as delicious as it is beautiful. This soft and slightly sweet loaf is effortlessly prepared using your bread machine for the kneading and initial proofing stages, leaving you free to focus on perfecting its signature braided shape. Featuring wholesome ingredients like honey, egg yolks, and a pinch of salt, this challah is topped with an optional sesame seed garnish for a touch of texture and elegance. Perfect for Shabbat dinners, holidays, or a comforting homemade treat, this recipe combines convenience with craftsmanship. Serve it warm, slice it thick for French toast, or savor it simply with a spread of butter—either way, this fluffy, golden loaf is sure to impress.

Nutriscore Rating: 63/100

Prep Time:180 mins

Cook Time:25 mins

Total Time:205 mins

Servings: 12

Ingredients

• 1 cup Warm water
• 2 tablespoons Honey
• 1 quarter-cup Vegetable oil
• 3 large Egg yolks
• 3.5 cups All-purpose flour
• 1 teaspoon Salt
• 2.25 teaspoons Active dry yeast
• 1 large Egg
• 1 tablespoon Water
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Add the warm water, honey, vegetable oil, and egg yolks to the bread machine pan in the order recommended by the manufacturer.

Step 2

Add the all-purpose flour on top, followed by the salt. Use a spoon to create a small well in the center of the flour and add the active dry yeast into the well. This helps to keep the yeast separate from the liquids until kneading begins.

Step 3

Set the bread machine to the 'Dough' cycle and start it. Allow the machine to knead and proof the dough, which will take about 1.5 to 2 hours depending on your machine.

Step 4

Once the Dough cycle is complete, check to ensure the dough is soft and elastic. Transfer the dough to a lightly floured surface.

Step 5

Divide the dough into 3 equal pieces for a simple braid (or more for a complex braid if preferred). Roll each piece into a long rope, about 12-15 inches in length.

Step 6

Braid the ropes together and pinch the ends to seal. Tuck the ends slightly under the loaf.

Step 7

Place the braided loaf on a parchment-lined baking sheet. Cover it with a clean towel and let it rise in a warm spot for 30-45 minutes until doubled in size.

Step 8

Preheat your oven to 350°F (175°C).

Step 9

In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash. Gently brush the egg wash over the entire surface of the risen challah. Sprinkle with sesame seeds if desired.

Step 10

Bake the challah in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Step 11

Remove the challah from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.

Nutrition Facts

Serving size	1069.9 grams (1069.9g)

Amount per serving	% Daily Value*
Calories	3785

Total Fat 239.30g	307%
Saturated Fat 38.00g	190%
Polyunsaturated Fat 136.40g
Cholesterol 773mg	258%
Sodium 2507mg	109%
Total Carbohydrate 362.30g	132%
Dietary Fiber 13.90g	50%
Total Sugars 35.70g
Protein 62.60g	125%

Vitamin D 109IU	544%
Calcium 244mg	19%
Iron 24mg	131%
Potassium 783mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 6.5%

Carbs: 37.6%