Chanukah Recipes
Bread Machine Challah
Challah (pronounced KHAH-lah) is a traditional Jewish yeast bread served for everyday as well as special occasions.
Yield: 1 loaf (12 slices)
The bread machine takes the guesswork out of making the bread dough, and you get to shape this rich, traditional loaf.
Ingredients
- 3/4 cup + 1 tablespoon water
- 1 egg
- 2 tablespoons butter or margarine, softened
- 3 1/4 cups Gold Medal Harvest King or Better for Bread™ bread flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons bread machine yeast
- 1 egg yolk
- 2 tablespoons cold water
- 1 tablespoon poppy seed
Instructions
- Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375 degrees F.
- Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed.
- Bake for about 25 minutes or until golden brown.
Notes
Do-Ahead Tip: Tuck this loaf in a resealable plastic freezer bag and freeze for up to 2 months.
Nutrition
Per serving: Calories 175 (Calories from Fat 35 ); Total Fat 4g (Saturated Fat 2g); Cholesterol 40mg; Sodium 310mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 5g
Percent Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 10% (based on a 2,000 calorie diet)
Exchanges: 2 Starch; 1/2 Fat
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens