Bread Machine Challah Recipe

Warm water: Used to activate the yeast and hydrate the dough.

Vegetable oil: Adds moisture and richness to the bread.

Eggs: Provide structure, richness, and color to the bread.

Sugar: Adds sweetness and helps feed the yeast.

Salt: Enhances the flavor of the bread.

Bread flour: Has a higher protein content, which gives the bread its structure and chewiness.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

When braiding the dough, make sure to keep the strands even in thickness to ensure uniform baking. If the strands are too thin at the ends, they may cook faster and become too crispy while the thicker parts remain undercooked. Additionally, for a glossy finish, you can brush the braided challah with a beaten egg mixed with a tablespoon of water before baking.

• warm water - Substitute with warm milk: Adds a richer flavor and softer texture to the bread.

• vegetable oil - Substitute with olive oil: Provides a more robust flavor and healthier fats.

• room temperature eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg; this is a good vegan alternative.

• sugar - Substitute with honey: Adds a natural sweetness and moisture to the bread.

• salt - Substitute with sea salt: Offers a more complex flavor profile.

• bread flour - Substitute with all-purpose flour: While it may result in a slightly less chewy texture, it is a versatile alternative.

• active dry yeast - Substitute with instant yeast: Can be mixed directly with dry ingredients, making the process quicker and easier.

• To keep your challah fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
• For longer storage, place the wrapped challah in a resealable plastic bag and store it in the refrigerator. This will keep it fresh for up to a week.
• If you want to freeze your challah, first let it cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Place the wrapped challah in a resealable freezer bag, squeezing out as much air as possible before sealing. Label the bag with the date.
• When you're ready to enjoy your frozen challah, remove it from the freezer and let it thaw at room temperature while still wrapped. This helps retain moisture.
• For a freshly baked taste, you can warm the thawed challah in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive its soft, fluffy texture.
• If you have leftover challah that’s starting to go stale, consider using it to make French toast or bread pudding. These dishes are perfect for giving new life to slightly older bread.

• Preheat your oven to 350°F (175°C). Wrap the challah in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quick reheat, slice the challah and place the slices on a baking sheet. Cover loosely with foil and bake at 350°F (175°C) for 5-7 minutes.

• Use a toaster oven for individual slices. Set the toaster oven to a low heat setting and toast the slices for 3-5 minutes, checking frequently to avoid over-toasting.

• For a microwave option, place a damp paper towel over the challah slices and microwave on medium power for 20-30 seconds. This method is quick but can make the bread slightly chewy.

• If you have a steam oven, place the challah on a rack and steam at 212°F (100°C) for about 5 minutes. This will help retain moisture and keep the bread soft.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the challah slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• Bread machine: This is essential for mixing and kneading the dough, as well as for the initial rise.

• Measuring cup: Use this to measure the warm water and vegetable oil accurately.

• Measuring spoons: These are necessary for measuring the salt, sugar, and yeast.

• Mixing bowl: Handy for cracking and beating the eggs before adding them to the bread machine.

• Spatula: Useful for scraping down the sides of the bread machine pan if needed.

• Floured surface: A lightly floured surface is needed to prevent the dough from sticking when you remove it from the bread machine.

• Knife: Use this to divide the dough into three equal parts for braiding.

• Baking sheet: A greased baking sheet is required to place the braided dough on for the final rise and baking.

• Plastic wrap or kitchen towel: Use this to cover the dough while it rises to prevent it from drying out.

• Oven: Preheat and bake the challah in the oven to achieve that perfect golden brown crust.

• Cooling rack: After baking, place the challah on a cooling rack to cool down evenly.

Measure ingredients ahead: Gather and measure all ingredients before starting to save time during the process.

Use room temperature eggs: Ensure eggs are at room temperature for easier mixing and better dough consistency.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Grease the baking sheet: Prepare the baking sheet in advance to streamline the process after braiding the dough.

Use a timer: Set a timer for each step to stay on track and avoid over-proofing or under-baking.