A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Toppings: Sesame or poppy seeds for Shabbat

Tips

Sugar for Rosh Hashanah

Tips

Chocolate or rainbow sprinkles for Simchas Torah

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

215.2 calories; 6.6 g protein; 32.8 g carbohydrates; 37.2 mg cholesterol; 417.4 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2010
Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER! Read More
(43)

Most helpful critical review

Rating: 3 stars
03/09/2010
It was okay a pretty loaf but kind of plain tasting. Not bad but have had better with less work. I used more surgar. Read More
(8)
30 Ratings
  • 5 star values: 25
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/24/2010
Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER! Read More
(43)
Rating: 5 stars
02/24/2010
Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER! Read More
(43)
Rating: 5 stars
12/08/2009
This recipe just came out on the site today & I decided to try it & I am so glad I did. Wonderful flavor with a chewy texture that was exactly what I was looking for. The dough is very easy to work with & I turned out a beautiful shiny delicious work of art. Thank You for the recipe I will be sure to share with friends! Read More
(25)
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Rating: 5 stars
07/01/2010
I gave this recipe to my 10 year old daughter so she could bake challah for the family every Shabbat and have a recipe to call her own. This is the best tasting challah. She has followed the recipe exactly and it comes out great every time. She recently made this challah for another family and they were asking for the recipe. Thanks for sharing! Read More
(19)
Rating: 5 stars
03/31/2010
This was a delicious bread and very simple to make. I would suggest increasing the sugar if you would like your bread a little sweeter. I sprinkled the braided loaf with a sugar and flour topping before baking. It came out delicious. Thanks for sharing this recipe. Read More
(10)
Rating: 3 stars
03/09/2010
It was okay a pretty loaf but kind of plain tasting. Not bad but have had better with less work. I used more surgar. Read More
(8)
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Rating: 5 stars
02/09/2010
I thought this bread came out very well. I have never had Challah bread before this so I don't really know how it should taste. It was delicious though. It was simple and I had no issues with the dough at all. It was very nice and easy to work with. Read More
(8)
Rating: 4 stars
09/15/2010
Came out very good. I topped the challah with poppy seeds (my fave over sesame). I had to add almost 2 cups more flour than is written I have no clue why. Read More
(8)
Rating: 5 stars
10/26/2012
So good! I sweetened it up using 6 Tbsp. sugar (as another suggested) since I made this for Rosh Hashanah added raisins and sprinkled the loaf with sugar prior to baking. What a lovely sweet (as I made it) loaf that I will continue to use for Rosh Hashanah! FYI-it does need at least 1 1/2 c. more flour than recipe states. For weekly challah I use one additional Tbsp. sugar 1 c. whole wheat flour for part of the flour and occasionally add raisins when bread machine "beeps " then braid into 2 loaves. Baking at 350 for 10 min. then decreasing temp to 325 for 10-15 more minutes works best for my loaves. Read More
(6)
Rating: 4 stars
03/09/2011
I made this and another challah recipe. I didn't find this bread had as much flavor as the one that required all honey instead of sugar. This loaf had good texture however. I need to revisit this recipe again as I now realize my mistake: I made two loaves instead of one. Doh! Read More
(5)