Bread Machine Challah

anon ↓

Thu, Dec 07 2006, 7:19 pm

I get compliments on this recipe all the time:

1 Scant cup water
1 1/2 eggs
4 cups bread flour
2 tsp salt
5 Tbsp sugar
6 Tbsp margarine
4 Tbsp dry soymilk
1 package dry yeast
1 egg for wash
sesame or poppy seeds to sprinkle on top.

* You can substitute 2 cups of bread flour with whole wheat flour, to make your challah a bit healthier. It still tastes good.
** I have no clue where to buy dry soymilk, and I've never put it in my challah recipes. It still comes out fine.

Directions: Put all ingredients in bread machine. Use dough mode. When dough is done, divide dough into 6 balls. Cover with damp towel for 20 minutes. Braid challahs, then wet tops of challah with wet hands. Cover with damp towel and let rise for 40 minutes. Brush challah with egg and sprinkle seeds. Bake at 350 for approximately 30 minutes (or until golden brown).

Enjoy!

realeez ↓

Fri, Dec 08 2006, 8:50 am

here's mine:

1 cup water
1/2 cup oil
1/2 cup sugar
2 1/2 tsp salt
1 T honey (optional)
2 eggs
4 cups flour
2 1/4 tsp yeast

put in bread machine in that order on the dough cycle. shape and let rise. bake at 350 for about 1/2 hour til the challah sounds "hollow" when tapped.

Hashem_Yaazor ↓

Mon, Dec 11 2006, 11:56 am

mommyabc123 wrote:

I used to make this and it came out well, but then it stopped working -- probably because of weather changes, and I had to add quite a bit of flour.

This past week I made the one from the Kosher Palette -- not sure why it says it makes one challah. I got 2 nice sized challos plus a roll from it!

↑ anon

Mon, Dec 11 2006, 1:41 pm

Queen, I can't even tell you how much I love the bread machine. It's a staple in my kitchen. If it weren't for the bread machine, then we would never have homemade challah.

And I cannot even BEGIN to tell you how amazing it is to have fresh bread right out of the bread machine after a fast. You at least have to use it then!

↑ mimsy7420

Mon, Dec 11 2006, 1:43 pm

anon wrote:

Ditto!

↑ realeez ↓

Mon, Dec 11 2006, 1:55 pm

Hashem_Yaazor wrote:

mommyabc123 wrote:

What kind of flour do you use?
I live in Canada and can use all purpose flour but my friend in Balt has to use bread flour or else add a ton of extra flour. There is a diff b/w Canadian & American all purpose flour.

↑ Hashem_Yaazor

Mon, Dec 11 2006, 2:02 pm

mommyabc123 wrote:

Hashem_Yaazor wrote:

mommyabc123 wrote:

I always use all purpose flour...and it only started causing me problems in the last few months, so I really think it has to do with weather changes.

↑ chocolate moose

Mon, Dec 11 2006, 2:26 pm

I have had mine for many many years and also love it!

But it's not just for challah, iIt's a great help in making kokosh cake (mixing, kneading & rising), as well as if I make rolls for rosh chodesh.

↑ realeez

Sun, Dec 17 2006, 2:06 pm

Hashem_Yaazor wrote:

mommyabc123 wrote:

Hashem_Yaazor wrote:

mommyabc123 wrote:

I always use all purpose flour...and it only started causing me problems in the last few months, so I really think it has to do with weather changes.

That could also be a reason but I just giving you a head's up (I have the problem in reverse in some recipes that are so dry b/c of the flour I use)