Bread Machine Challah


Adapted from Kosher By Design by Susie Fishbein
This challah is rich, and amazingly delicious. Many readers say that is the best bread machine challah that they have ever tasted. Not surprising, since it was developed by Susie!


1 1/2 cups water
5 large egg yolks
1 1/8 teaspoons salt
1/3-cup oil
4 1/4 cups bread flour
1/2-cup sugar
1-tablespoon active dry yeast
For egg wash: 1 large egg, lightly beaten
sesame seeds or poppy seed


Place the water, egg yolks, salt, oil, flour, sugar and yeast in the bread machine pan. Process the ingredients in the dough cycle.
Remove when the machine beeps indicating that the dough is done.

Preheat the oven to 350 degrees.
Divide the dough in half, and then into three sections.
Roll each section into a long strand. Braid the three strands, pinching the top and bottom ends together. Place on a parchment-lined or lightly greased, or Silpat baking sheet.
Repeat with the remaining dough, making the second challah.
Let rise, covered, for 30 minutes. Brush with the beaten egg.
Sprinkle with the sesame seeds, poppy seeds, or a combination.
Bake at 350 for 25-30 minutes or until top is golden, and the challot sound hollow when tapped. Cool on a wire rack.


Recipe, bread, challah, kosher