Bread Machine Challah

Bread Machine Challah

The bread machine takes the guesswork out of making the bread dough, and you get to shape this rich, traditional loaf.


  • 3/4 cup plus 1 tablespoon water
  • 1 egg
  • 2 tablespoons butter or margarine, softened
  • 3 1/4 cups Gold Medal Harvest King or Better for Breadâ„¢ bread flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 2 tablespoons cold water
  • 1 tablespoon poppy seed


  1. Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
  2. Select Dough/Manual cycle. Do not use Delay cycle.
  3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  4. 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.)
  5. Heat oven to 375 degrees F.
  6. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed.
  7. Bake for about 25 minutes or until golden brown.

Yield: 1 loaf (12 slices)

Nutrition Information: 1 Serving: Calories 175 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 310 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 5 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 10 %

Exchanges: 2 Starch; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Challah (pronounced KHAH-lah) is a traditional Jewish yeast bread served for everyday as well as special occasions.

Do-Ahead Tip: Tuck this loaf in a resealable plastic freezer bag and freeze for up to 2 months.

Recipe and photo used with permission from: Betty Crocker 2007/TM General Mills

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