This is the first time I have made Challah bread and bruddah it won’t be the last! I usually make all my bread in the bread machine anyhow. I never bake in it because I don’t like the way it bakes… but I sure do like the way it kneads. If you don’t have a bread machine no worries. You could also make this using a stand mixer and of course for you over achievers out there you could make this by hand.
Often when I am looking at bread pudding or french toast recipes they suggest using Challah bread. I live in Japan where Challah is about as foreign a word as… well.. challah. So today being Monday (which around here means bread day) I thought I would opt for something a bit different. I’m glad I did. This recipe is a breeze to make and braiding the loaf was fun. It really is a pretty impressive looking loaf and the crumb is so soft while the crust is chewy and substantial. Mmmm, good bread.
Recipe Source: Adapted from Betty Crocker.com by Dine and Dish
Bread Machine Challah Bread
Makes one lovely loaf
- 3/4 cup plus 1 tablespoon warm water
- 1 egg
- 2 tablespoons butter
- 3 1/4 cup bread flour
- 2 tablespoons sugar
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons yeast
- 1 egg yolk
- 2 tablespoons cold water
- 1/2 teaspoon Kosher salt
- Place all ingredients except egg yolk, cold water and final 1/2 teaspoon Kosher salt into your bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle.
- Once dough cycle is complete, Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with remaining Kosher salt. Bake about 25 minutes or until golden brown.
By: The Kitchen Door