Bread Machine Challah Recipe

Name: Bread Machine Challah
Prep time: 30 min
Cook time: 20 min
Total time: 115 min
Ingredients: 1 cup warm water; 0.5 cup white sugar; 0.5 cup vegetable oil; 2 large eggs, room temperature; 1 tablespoon honey; 2.5 teaspoons salt; 4 cups bread flour; 2.25 teaspoons bread machine yeast; 1 large egg; 1 tablespoon water

Cook Time: 20 minutes

Ingredients

1 cup warm water
cup white sugar
cup vegetable oil
2 large eggs, room temperature
1 tablespoon honey
2 teaspoons salt
4 cups bread flour
2 teaspoons bread machine yeast

Egg Wash:

1 large egg
1 tablespoon water

Directions

Step 1: In a bread machine, add warm water, sugar, oil, eggs, honey, salt, flour, and yeast in the order specified, or according to the manufacturer's instructions if they differ. Choose the "Dough" cycle and press Start.

Step 2: After the dough cycle finishes, remove the dough from the machine and place it on a lightly floured surface. Gently punch down the dough and allow it to rest for 5 minutes.

Step 3: While the dough rests, grease a baking tray. Divide the dough in half, then divide each half into 3 equal portions. Roll each portion into a rope about 12-14 inches long.

Step 4: Braid the 3 ropes together to form one loaf. Repeat the process with the other half of the dough, creating a second loaf. Carefully transfer both braided loaves to the prepared baking tray.

Step 5: Mist the loaves with water and cover them loosely with plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1 hours, or until the loaves have doubled in size.

Step 6: Preheat the oven to 350F (175C). While the oven heats up, prepare the egg wash by whisking together the egg and water in a small bowl until smooth.

Step 7: Once the loaves have risen, brush the top and sides of the dough with the egg wash to give them a golden finish when baked.

Step 8: Place the loaves in the preheated oven and bake for 20 to 25 minutes, or until the loaves are golden brown. If the loaves begin to brown too quickly, cover them loosely with aluminum foil for the remainder of the baking time.

Nutrition Facts (per serving)

Calories	182
Fat	7g
Saturated Fat	1g
Cholesterol	28mg
Sodium	302mg
Total Carbohydrate	26g
Dietary Fiber	1g
Total Sugars	6g
Protein	4g
Calcium	9mg
Iron	1mg
Potassium	47mg

Servings per Recipe: 20

History and Origin of Challah

Challah is a traditional Jewish bread with deep roots in Jewish culture and history. It has been made for centuries, and its origins are tied to the Jewish Sabbath and holiday traditions. The breads name comes from the Hebrew word "challah," which refers to a portion of dough set aside and offered as a sacrifice in ancient times. While the challah we know today is sweet and braided, it was originally a simple bread made without eggs or sugar. Over time, its recipe evolved, especially in Eastern Europe, where it became a key part of Shabbat dinners, symbolizing the division between the sacred and the ordinary.

Regional Variations

Challah has different regional variations based on the Jewish communities that make it. In Ashkenazi Jewish traditions, which originated in Eastern Europe, the bread is often braided and has a slightly sweet flavor due to the addition of eggs, honey, and sugar. Sephardic challah, common in Mediterranean countries, may be round and less sweet. Some recipes incorporate spices like saffron or orange zest, reflecting regional flavors. Regardless of the variation, challah is enjoyed by Jewish families worldwide, especially on Friday nights before the start of Shabbat.

How Challah Differs from Similar Breads

Challah stands out from other similar breads like brioche or egg bread due to its unique combination of ingredients and its cultural significance. While both challah and brioche are made with eggs, butter, and sugar, brioche typically has a richer, buttery texture and a sweeter taste. In contrast, challah is usually made with oil, which gives it a lighter, fluffier texture. Additionally, challah is traditionally braided, whereas brioche is usually formed into loaves or rolls. Brioche is also known for its higher fat content, often using butter, while challah remains a dairy-free bread in many Jewish households, making it suitable for kosher meals that are eaten with meat.

Where Challah is Typically Served

Challah is most commonly served during Jewish religious observances, especially on Shabbat. On Friday evening, Jewish families gather for the Shabbat meal, where two loaves of challah are placed on the table. The bread is blessed and shared among the guests, symbolizing the manna that fell from heaven during the Israelites' journey through the desert. It is also served during Jewish holidays like Rosh Hashanah, the Jewish New Year, and Passover, though different recipes may be used for each occasion. Outside of religious contexts, challah is enjoyed by many as a sweet, comforting bread for any meal, particularly in Jewish delis and bakeries across the world.

Interesting Facts about Challah

Challah is often braided with three, four, or six strands, symbolizing different aspects of Jewish tradition, such as the unity of the Jewish people.
In Jewish culture, two loaves of challah are placed on the table for the Shabbat meal, representing the manna that fell from heaven and the two portions collected by the Israelites in the desert.
The bread is also commonly used in the preparation of French toast, as its sweet, soft texture makes for a perfect base when fried with eggs and syrup.
In Israel, challah is sometimes baked into a round shape for Rosh Hashanah, symbolizing the cycle of life and the continuity of the Jewish people.
Despite its religious origins, challah has become popular outside Jewish communities and is often seen in bakeries and homes as a delicious, sweet bread for all occasions.

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FAQ about Bread Machine Challah Recipe

Yes, you can store the challah at room temperature in an airtight container for up to 3-4 days. If you want to keep it fresh longer, you can freeze it for up to 3 months. Just wrap it well in plastic wrap or foil, and when ready to use, let it thaw at room temperature.

If the dough is too sticky, you can add a little extra flour while kneading it. Be cautious not to add too much flour, as it can make the dough too dry. Many bakers recommend adding flour gradually until the dough becomes easier to handle.

Yes, you can use active dry yeast instead of bread machine yeast. To do so, proof the yeast first by dissolving it in warm water with a bit of sugar for about 5 minutes, then add it to the ingredients as instructed.

If you don't have a bread machine, you can make the dough by hand or using a stand mixer. After mixing the ingredients, knead the dough until smooth, let it rise until doubled in size, and proceed with the braiding and baking steps as usual.

Yes, you can make one large loaf. Simply adjust the braiding method by using a larger section of dough. Keep in mind that baking time may vary; you may need to bake it for an additional 5-10 minutes, depending on your oven.

To prevent your challah from becoming too dense, avoid adding too much flour. The dough should remain slightly sticky. Also, ensure that your yeast is fresh, and let the dough rise properly. If using a bread machine, follow the instructions carefully for best results.

If your challah is browning too quickly but is not fully baked, you can cover it loosely with aluminum foil to prevent further browning and continue baking it until done. To check if it's baked through, tap the bottom of the loaf – it should sound hollow.

To make the challah dough easier to work with, lightly oil your hands while shaping the dough. This will help you handle the sticky dough without it sticking to your fingers.

The best way to glaze your challah before baking is to use an egg wash. Beat together one egg and a tablespoon of water, and then brush this mixture over the top and sides of the loaves. This will give the challah a golden, glossy finish when baked.

To adjust the recipe for a smaller or larger batch, you can scale the ingredients proportionally. For example, to halve the recipe, use 2 cups of flour, and for a double batch, use 8 cups of flour. Make sure to also adjust the rise time if you change the batch size.

Comments

stacykr

10/06/2025 01:52:54 PM

If you read through the previous reviews, the 1 constant remark “the bread is sticky” appears. We added an additional ¾ c flour to our bread machine (using a total of 4 ½ c flour) which did the trick. What’s the point of using the bread machine if you’re kneading more (in this case A LOT) of extra flour in the end? Our finished product turned out well.

MariaP

10/06/2020 11:32:15 PM

First of all, it was easy to make in the bread machine. Yes, I did add the extra 1/2 cup of flour as recommended. The dough was perfect. The honey gives it a sweet taste. It made two large loaves. Next time I will divide into three loaves since I had to cut the loaves in half for storage. One thing, I have a convection oven so I only baked it for 15 minutes but that was too long. Any longer and it would have burned the crust. So watch it carefully. My loaves came out dark brown but still moist. Otherwise it's a quick and easy way to prepare the tasty bread all year long. I bet this would be terrific for french toast.

SadWhisk8075

02/05/2023 04:49:13 PM

Easy and turned out tasty! I added 1/2 cup more flour. I have learned to put the salt in first and make sure the yeast is in a small flour circle on top. Thank you for sharing this as it isn't hard for my arthritic hands to do.

IHateMy Username

07/12/2018 08:38:27 PM

Made this one time and followed the directions pretty closely. Only changes I made was using a stick of butter instead of vegetable oil and used less sugar but more honey and some dark agave sweetener. The taste of this first attempt at Challah bread was phenomenal, but the texture was weird. Unfortunately, I hadn't read the reviews before I got started to be warned about the sticky texture. I baked it anyway, although it was globular looking loaf as braiding it like regular Challah seemed impossible. Lesson learned. Second attempt I once again replaced vegetable oil with butter and cut down on white sugar and added more honey, but no agave nectar since I'm out. I also added about 1/2 cup extra flour and an extra half pack of yeast. I just took it out of the bread machine and must say the texture now is ON POINT! I easily braided it this time and this will probably make a beautiful loaf! I'm letting it rise now and haven't baked it and tasted it, but since the ingredients are pretty much the same I think it will still taste awesome, the half cup flour shouldn't change the taste much (I hope). I just wanted to write this review so I could remember how I got the good texture before I forget it.

CalmChop5635

03/09/2025 04:49:27 PM

I added the extra flour like others said and it wasn’t too sticky. For the yeast I used Saf Gold which is formulated for sweet doughs. I’m lazy so I decided to try to cook it in my machine, even though it’s a two pound loaf and my machine only has a 1.5 pound setting for “sweet”. I did take it out before the final rise to remove the paddle, then dumped it back in. It rose to within a half inch of the lid of my Cuisinart CBK-110P1 when it started baking. I think next time instead of dumping it back in after removing the paddle, I’ll try actually forming a loaf so it has a more set crumb being baked in the machine.

Sherry Gilman Orbach

11/15/2019 03:24:52 PM

It’s the second time I’ve made it. My bread machine didn’t come with a challah recipe, so I used this one without any idea the order of ingredients. I put the dry ingredients in first then the wet. I added an extra 1/2 c flour the first time, but the dough flattened just before baking (when I brushed it with egg), so the second time I added an extra 1 c flour and an extra tsp of yeast. Otherwise everything else was the same. The density & rising was perfect the second time (even after brushing with egg). The taste remained delicious. Thank you.

galielle

07/31/2014 04:27:55 PM

With a lot of tweaking, this recipe turns out well. I live in the Deep South, where the humidity changes everything in the kitchen. By adding a little flour during the kneading process in the bread machine and during the braiding, I found the baked loaves to be as pretty as they should be. The baking sheet or pan needs to be greased for the challah to completely come off of it. I tried using the beaten whole egg for the glaze and found that it made the bread taste strongly of egg, which should never happen with challah. The solution: use egg white. I am grateful to have found this recipe, because I have carpal tunnel syndrome and need a machine to knead for me. Thanks to the person who shared it for making my family's Shabbat more enjoyable, with no need to run to a special bakery for bread, call ahead for it, and so forth!

EagerCake5890

01/14/2023 06:16:03 PM

Use 515 grams of flour. Then the bread is delicious. Also, I only had active dry yeast at home. I proofed it with 1 tsp of the sugar and 1/4 cup of the water for the recipe. Worked out fine.

Issy Lane

12/28/2024 04:28:14 AM

This is THE best challah bread we've ever made. I've tried about 105 recipes over the years and all of them were either not sweet enough, too dense, or just didn't taste right. This was perfect. We did add a little extra flour for a total of 4½ cups but with that tiny tweak it was absolutely perfect. Sweet and delicious. We did decide next time to cook it a little longer for better color. Cook times very much depend on location and time of year. If your challah is too pale like mine don't hesitate to brush with more egg and put it back in the oven for 10 minutes. Great recipe

ArtsyJam3075

01/07/2024 09:18:35 AM

When I took the dough out of the bread maker it was a liquid, even though I had done everything correctly. I had to add 4 more cups of flour (maybe even 5 or 6 cups). Once it was dry enough so that it wasn’t going all over my fingers, I shaped it. I put it in the oven for 25 mins and it wasn’t done (oven was preheated on 180°C). I had to cook it for 40-50 mins before it was done. It tasted nice and turned out great, but I only really wanted to spend 1.5 hours on it and it turned out to be a 3-3.5 hour job. Would recommend but tweak the recipe a little bit.

Adelina

04/20/2020 02:46:17 AM

It was delicious and soft. I had run out of eggs so brushed it with softened butter and sprinkled some coarse salt on top it was awesome. Texture was perfect.

LoyalSoup1365

02/23/2025 11:50:08 PM

I made this according to the instructions. A little oil on the hands makes it easy to work with. It turned out soft and not dense. You need to be willing to let it set beyond just 1.5 hours if needed to swell a bit. I might add a little more yeast to get it a little more active. I used a local unfiltered honey which is dark and flavorful. You will need to keep checking and learn your oven for doneness. Don’t be in a rush. Misting water makes the difference.

LimeGum3811

02/05/2025 07:53:15 PM

Followed the recipe exactly and it came out great! Won’t last long around here.

Anna Allen

12/20/2024 11:58:09 PM

So much flavor, I’m impressed.

Sarah

11/21/2024 02:14:26 AM

I followed the recipe exactly and it turned out perfect. This dough is supposed to be very soft and sticky. The people complaining about it being too dense and adding extra flour are messing it up.

SnappyUbe5738

10/23/2024 06:49:54 PM

Something. Is wrong with this recipe. The first time I did it.I thought perhaps I made a mistake. So I did it again and added a full additional cup of flower and the dough was still too sticky to do anything. So I made it again and added two additional cups of flour. It held together and I was able to work with it , but the finished product was extremely dense and disappointing. I have to remember to never use this recipe again.

HazelThorn90

10/02/2024 12:32:40 AM

I’ve made this recipe a dozen times and it always comes out very dense.

Shannon Sullivan

09/10/2024 06:49:55 AM

Easy to throw together, makes beautiful loaves.

Cooker

08/27/2024 07:08:38 PM

Made this twice. Added a cup more flour (5 c total) the second time and it held form better. Delicious.

Avigail Arad

05/25/2024 11:41:32 PM

I made it 4 times, and it came out perfect each time! My guests loved it! Keep in mind that challah dough is supposed to be sticky.

Cook Time: 5 minutes

Cook Time: 20 minutes

Bread Machine Challah Recipe