Bread Machine Challah For Shabbat And Festivals Food

THE BEST BREAD MACHINE CHALLAH

Steps:

• Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
• Process the ingredients in the dough cycle.
• Remove immediately when the machine beeps.
• Preheat the oven to 350 degrees.
• Divide the dough in half.
• Divide each piece 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 baking sheet.
• Repeat with the remaining dough, making the second challah.
• Let the challot rise, covered, for 30 minutes.
• Brush the challot with the beaten egg.
• Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
• Bake for 30 minutes.
• Cool on a wire rack.

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS

Steps:

• Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
• When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
• Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

BREAD MACHINE CHALLAH

Steps:

• Add the water, the egg, the margarine, flour, sugar, salt& yeast to bread machine in the order recommended by the manufacturer.
• Use white or sweet bread cycle.
• Remove bread from baking pan after 10 minutes, then finish cooling on a rack.

CHALLAH BREAD (BREAD MACHINE)

Steps:

• In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes.
• In the meantime, place the beaten eggs, honey, hot water and melted butter in a bowl. Mix well.
• Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine.
• Mix the salt into the flour and add to the baking pan and spoon the yeast on top.
• Set the program to 'DOUGH.'.
• When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. (The dough will feel quite soft and silky.).
• Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length.
• Pinch the top end of each length of dough together, then weave the pieces into a braid/plait.
• Pinch the bottom ends together, then tuck both ends under the dough to form a neatly braided loaf.
• Place the dough on a greased baking sheet, brush with oil, cover with plastic wrap/cling film and leave it to rise/prove in a warm place.
• Preheat the oven 220C/425°F.
• When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg.
• Bake for 20-25 minutes, or until golden brown.
• Transfer the loaf to a wire rack and leave it to cool before serving.

CHALLAH SHABBAT/SHABBOS BREAD RECIPE

Steps:

• Into large bowl, measure 2 cups of the flour. Set aside. Into a blender jar,.
• Pour the water, yeast, and remaining cup of flour. Cover and blend at low speed. Uncover and continue blending while adding the oil, sugar, large egg, and salt. Blend until mixture is smooth.
• Pour batter over the reserved flour. Mix thoroughly with a spoon until a ball of dough forms. Place in a lightly greased bowl turning to grease all sides. Cover and let rise in a warm draft-free place for 1 ½ hours or until doubled in bulk. Stir down.
• Shape the dough into challas, braided or unbraided. To shape into 2 small braided challas, divide the dough in half. Divide each part into 3 equal parts. Roll each part into a long coil of even thickness. Pinch together the tops of all 3 pieces. Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center. Then take the outer left strip and cross it over the middle strip, bringing it to the center.
• Repeat the procedure by alternately bringing the right strip to the center until all are braided. Pinch the ends together. Tuck the ends in carefully. Transfer the bread to a greased loaf pan, 9 5/8 x 5 ½ x 2 ¾ inches. Repeat with remaining dough. If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
• For a round challah, shape the dough round with your cupped hands. Place in greased 9-inch pan (round).
• Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees F.
• Beat the remaining egg with the tablespoon of water just to blend. Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired. Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon. Remove to racks to cool.

BREAD MACHINE KNEADED CHALLAH

Steps:

• Place ingredients into the bread machine in that order or in the order specified by your bread machine.
• Set the machine to DOUGH cycle, and start.
• Remove dough from machine after FIRST rise.
• Divide dough into three equal pieces.
• Braid the dough, starting from the middle and tucking the ends under.
• Place in a 9x5 inch greased loaf pan.
• Brush it with some milk, and add some sesame seeds.
• (OPTIONAL).
• Allow to rise till doubled in size (about an hour).
• Bake at 350F for 35-45 minutes.
• Bread is done when crust is golden brown, and hollow.

BREAD MACHINE CHALLAH FOR SHABBAT AND FESTIVALS

Steps:

• Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
• When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
• Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
• Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.