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1 egg yolk, save white to glaze challah
Pre-heat oven to 325°F or when you're ready to bake.
Put ingredients (in order given, making sure the salt and yeast don't come into direct contact) into machine. Set on dough setting. Take out and shape. Let rise 45 minutes (or put in fridge overnight at this point).
Glaze challah with egg white. Bake for 30 to 40 minutes (loaf should be golden brown and sound hollow when tapped on the bottom.)
Poster's Notes:
I have a great bread machine challah recipe. It isn't particularly fast, but if you plan it correctly, you can make the dough one day, put it in the refrigerator overnight, and bake it when you are ready the next day. No rush on Shabbat! An Israeli friend gave me this recipe, and now Shabbat just isn't Shabbat without this
challah. The smell is heavenly.
Posted by Ruth Sudilovsky-Pecha
Nutritional Info Per Serving: N/A
1 whole egg
1 cup water
1/2 cup oil
1/2 cup sugar
4 cups flour
2-1/4 tsp. yeast
2 tsp. salt
For the egg, I use the equivalent egg substitute. I add a little honey to the glaze.