Ingredients
-
1 1/2
-
5
-
1 1/8
-
1/3
-
4 1/4
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
The Best Bread Machine Challah,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.,I read the comments carefully and followed the recipe almost exactly. The only thing I changed was slowly adding more flour as the dough kneaded in the machine–just until it stops sticking to the side–probably 5 cups total flour. The dough came out perfectly and was very easy to handle with just a little flour to prevent sticking as I rolled the pieces. Definitely the best challah I’ve ever made. Very easy!
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Steps
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1
Done
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Place the Water, Egg Yolks, Salt Oil, Flour, Sugar and Yeast in the Bread Machine Pan, According to the Manufacturer's Directions. |
|
2
Done
|
Process the Ingredients in the Dough Cycle. |
|
3
Done
|
Remove Immediately When the Machine Beeps. |
|
4
Done
|
Preheat the Oven to 350 Degrees. |
|
5
Done
|
Divide the Dough in Half. |
|
6
Done
|
Divide Each Piece Into Three Sections. |
|
7
Done
|
Roll Each Section Into a Long Strand. |
|
8
Done
|
Braid the Three Strands, Pinching the Top and Bottom Ends Together. |
|
9
Done
|
Place on a Parchment-Lined or Lightly Greased Baking Sheet. |
|
10
Done
|
Repeat With the Remaining Dough, Making the Second Challah. |
