Viviana's Bread Machine Challah

For 1 1/2 pound loaf. Yields 2 medium loaves.

Ingredients:
3/4 cup water                              
2 eggs
1/3 cup vegetable oil
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
2 ¼ teaspoons yeast

For glaze:
1 egg, beaten

Directions: 

  1. Place all ingredients in the bread machine pan in the order listed. Select the dough cycle and press start.
  2. When the machine cycle ends, remove dough from pan, place it on a lightly floured surface and let it rest for 10 to 20 minutes. 
  3. Braid dough and place in baking sheet.  
  4. Cover and let it rise until double in size.
  5. Glaze with beaten egg and sprinkle with sesame or poppy seeds, if desired. 
  6. Bake in 375 degree oven for 20 to 25 minutes until golden.

 

Tips for making dough ahead of time:

  • After taking the dough out of the bread machine place it in a ziploc bag and put it in the refrigerator overnight. The next day take it out and let it come to room temperature before shaping it and letting it rise a second time.

 

  •  You can also freeze the dough after taking it out of the bread machine. Defrost in the refrigerator overnight and proceed as above.

 

Tips for making dough using electric mixer:

The advantage of using the mixer is that you can double the recipe to yield four loaves of challah. It does take a little bit more work but you get to double the recipe and you get to work out your arm muscles in the process. Do the following steps to convert the recipe:

Double the ingredients list

Use lukewarm water and mix it with the yeast and a generous pinch of sugar. Let it sit until foamy.

Place liquid ingredients in bowl of mixer equipped with the dough hook. Mix. 

Mix dry ingredients together and add gradually to running mixer.

The dough will form a ball around the hook. Let the mixer work it out for about 10 minutes.

Take out of mixer and knead the dough for an additional 10 minutes.

Form a ball and place it in a greased bowl, cover it with a damp towel and let it rise in a warm place until doubled.

Punch down dough and let it rest for 10 to 20 minutes.

Shape dough and proceed as above.