Bread Machine Challah: A Beautifully Braided Jewish Egg Bread
This Bread Machine Challah is soft, fluffy, and beautifully golden.The bread machine simplifies the most time-consuming steps.The dough is rich with eggs, honey, and oil.Braiding creates a stunning and traditional presentation.The loaf bakes with a shiny crust and tender crumb.Perfect for holidays, sandwiches, French toast, and everyday enjoyment.
Ingredients
For the Dough
- 1 cup warm water
- 2 large eggs
- 1 egg yolk
- 1/4 cup honey
- 1/4 cup vegetable oil
- 4 cups bread flour
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
For Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Place warm water, eggs, egg yolk, honey, and oil into the bread machine pan. Add flour and salt. Make a small well in the flour and add the yeast.
- Choose the dough setting and start the machine. Allow it to mix, knead, and complete the first rise.
- Transfer dough to a lightly floured surface. Divide into three equal pieces and roll each into a rope about 16 inches long.
- Pinch the ends together and braid the ropes. Tuck the ends underneath and place on a parchment-lined baking sheet.
- Cover loosely with a towel and let rise for 45 minutes until puffy.
- Whisk together the egg and water. Brush generously over the loaf and sprinkle with sesame or poppy seeds if desired.
- Bake at 350°F (175°C) for 28–32 minutes until deep golden brown.
- Transfer to a wire rack and cool before slicing.
Notes
- Use bread flour for the best texture and structure.
- Warm water should be about 110°F (43°C).
- Honey provides authentic sweetness and color.
- The dough should feel soft and slightly tacky.
- Overproofing can cause the braid to lose shape.
- Egg wash creates the shiny classic crust.
- Cool completely before slicing for neat pieces.
- Store tightly wrapped to maintain softness.