Challah for the bread machine

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Large size: 3/4 cup milk 2 eggs 3 cups + about 2 Tablespoons bread flour 1 1/2 teaspoons salt 3 Tablespoons butter 1/4 cup sugar 1 1/2 teaspoons yeast

Small size: 1/2 cup milk 1 egg 2 cups + about 3 Tablespoons bread flour 1 teaspoon salt 2 Tablespoons butter 3 Tablespoons sugar 1 1/2 teaspoons yeast

Add all ingredients to machine. Use dough cycle. Take out, knead a few times and braid. Let sit (at least) several hours. Put in warm oven (turn oven on warm for one minue and shut off) for 30 minues. Take out and brush with egg yolk. (Sprinkle with poppy or sesame seeds if desired) Bake at 325 for 20 -25 minutes.

I ususally make the large size into two loaves. I freeze one immediately after braiding. I take it out the following Thursday night and bake it early in the day for Shabbat.

Enjoy! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

On Mar 7, 2003

Thanks for sharing your recipe, Miriam. Have you ever made it with water rather than with milk? I tend to stick with a pareve Challah since I'm never quite sure what I'll be serving for dinner!

I tried freezing my braided dough one time--it rose in the freezer and was quite soft by the time it defrosted and baked. I might try your recipe for the freezer because I'd love to have a good Challah when I don't have time to make it. (I use to buy a homemade frozen braided Challah dough at a Jewish market/bakery before discovery of my son's PA. It was wonderful and I sure miss the convenience.)

On Mar 13, 2003

Hi Donni,

I'm sorry I just saw your response and questions. I almost always use soy milk, but have never tried water. I'm sure I must have used rice milk when we were off dairy and soy. If you try water let me know how it works. I know some people keep their bread machine parve all the time. To tell you the truth, we don't keep kosher so I don't worry about it.

I have never had my challah rise in the freezer. That sounds bizarre! Definitely try this recipe.

The other thing I've done, if I want to use frozen challah dough, but bake it on Friday afternoon: is take it out of the freezer Thursday night and put it in the refrigerator. Then I take it out on Friday morning and let it sit out until it's time to bake it.

One more thing: I have success putting the dough directly onto a cookie sheet sprayed with Pam cooking spray. That way it doesn't stick after it's baked.

Let me know how you like it!

[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

On Mar 14, 2003

Thanks, Miriam. I printed out the recipe along with your notes but I haven't had a chance to try it yet. I think I will do so for next week and let you know. (Tonight's meal is beef so I stuck with my Challah recipe as the only soy milk in the house is chocolate! Now..that's a thought...)

I don't keep Kosher either...except that there are no pork products eaten. However, many of our friends do but will eat at our house if I cook "Kosher-style." Since we have guests for Shabbat dinner almost every Friday night, I try to keep the meal "Kosher-style." Many times I don't know until the last minute how many places to set. My husband also seems to prefer that I keep Shabbat and the Holiday meals "Kosher-style."

Donni

On Mar 14, 2003

That's wonderful that you have Shabbat guests so frequently. In my dreams of my "perfect life" that is what I would do. My husband is an introvert and is not big on entertaining, however. We do have people over - don't get me wrong - but not as often as I would like.

We have a lot of chocolate soy milk in the house, too. I just love it over ice with espresso in the mornings. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

On Mar 21, 2003

Miriam...got out to the store yesterday and bought some plain soy milk to make your recipe. I made the large loaf like you said only I used Fleischmann's Light Margarine (stick) for the butter. I made one little Challah (with raisins) for my son (a tradition here) and used the rest of the dough to make a large one as my recipe calls for 3 cups flour, too. It was very, very nice--good rise...much better than my old standby recipe! I have to say, I only had 3 adults (one of whom I could count as 2!), 2 teenager girls, and my 4-year-old at the table. 2 slices were left but that was only because they were intentially saved to take to our friend's father who's in a nursing home, recovering from a fall. (He use to be a "regular" at our Shabbat table. Hopefully, he will be again.)

Next time, I'll make the recipe and divide it in half for the freezer. I'll let you know if it "rises" like mine did!

As to the baking pan...I put my braided loaf on parchment paper and transfer it all to a pre-heated baking stone. Works wonders!

Thanks again...I'll let you know how the freezer-version turns out!

Donni

On Apr 11, 2003

Miriam...finally had that frozen loaf tonight! Well, I forgot to set it out until 9 AM so it was still a bit warm inside when sliced at 6 PM. It had not risen while freezing (but then, I froze it in my regular freezer and not the deep freezer like I done with my recipe--might be a different there). It thawed and rose, in spite of it being a nasty raining week on the East Coast this week. Very nice and I will certainly use the recipe many times! (By the way, when sliced, the insides looked "swirled"--light and dark dough. Is yours like this after being frozen? The non-frozen version did not.)

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