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Bread Machine Challah IV (P, TNT)
Source: Baker Boulanger,
Yield: 1 loaf

1 cup warm water (approximately 100°F)
2-3/4 teaspoons salt
1/3 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
4-1/4 to 5-1/5 cups bread flour
1 tablespoon yeast

Egg wash:
1 egg
1 yolk
Sesame seeds for sprinkling (optional)

Machine dough, regular oven baking. Do not bake this recipe in the machine, it is too large. The recipe is for 1-1/2 pound capacity machines.

Place water, salt, sugar, eggs, and oil and all but 1/2 cup of the flour into machine pan in the order prescribed by the manufacturer.

Process on 'dough' cycle.

Dust in additional flour as dough forms into a ball and seems wet enough to receive remaining flour. Usually, it takes all the flour, but holding some back as the dough matures through kneading results in a better mixture. You will also notice that on humid days, the recipe will absorb a larger amount of flour. This is normal.

Divide dough into three sections and braid into a loaf.

Line a baking sheet with baking parchment. Place bread on sheet. Generously brush bread with egg wash. Sprinkle on sesame seeds. Place whole baking sheet into a large plastic bag (this is your proofer tent).

Allow bread to rise 30 to 40 minutes (until almost doubled). Brush again with egg wash.

Preheat oven to 375°F.

Place bread in oven, reduce heat to 350°F and bake 30 to 35 minutes.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A