Bread Machine Challah Recipe

Water: Essential for hydrating the dough and activating the yeast.

Vegetable oil: Adds moisture and richness to the bread.

Egg: Provides structure and a tender crumb.

Bread flour: High protein content for a chewy texture.

Sugar: Adds sweetness and helps with browning.

Salt: Enhances flavor and controls yeast activity.

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

When braiding the dough, make sure to roll each piece into an even and uniform rope. This ensures that the challah will bake evenly and look aesthetically pleasing. If the ropes are uneven, the loaf may bake inconsistently, resulting in some parts being overcooked while others remain undercooked. Additionally, be gentle when handling the dough to avoid deflating it, which can affect the final texture of your bread.

• water - Substitute with milk: Milk adds richness and a slightly sweeter flavor to the dough.

• vegetable oil - Substitute with olive oil: Olive oil provides a more robust flavor and is a healthier fat option.

• beaten egg - Substitute with applesauce: Applesauce can be used as a binding agent and adds moisture, though it will slightly alter the flavor.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the texture may be slightly less chewy.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing and may speed up the rising process.

• Allow the challah to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, place the challah in a bread box or wrap it tightly in plastic wrap or aluminum foil. This will keep it fresh for up to 2 days at room temperature.

• If you plan to keep the challah for longer, consider freezing it. Wrap the loaf tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. You can also use a resealable freezer bag, making sure to squeeze out as much air as possible before sealing.

• For added convenience, slice the challah before freezing. This way, you can easily grab a slice or two without having to thaw the entire loaf. Place parchment paper between slices to prevent them from sticking together.

• When you're ready to enjoy the frozen challah, remove it from the freezer and let it thaw at room temperature. For a quicker option, you can also reheat slices in a toaster or warm the entire loaf in the oven at 350°F (175°C) for about 10-15 minutes.

• If you notice the challah starting to dry out, you can revive it by wrapping it in a damp paper towel and microwaving it for about 10 seconds. Alternatively, sprinkle a little water on the loaf and warm it in the oven for a few minutes.

• For an extra touch of flavor, brush the thawed challah with a bit of olive oil or melted butter before reheating. This will give it a delightful, crispy crust and enhance its rich, buttery taste.

• 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, or until warmed through.

• For a quicker method, slice the challah and place the slices on a baking sheet. Cover loosely with foil and heat in a 350°F (175°C) oven for about 5-7 minutes.

• If you prefer using a microwave, wrap individual slices of challah in a damp paper towel. Microwave on medium power for 10-20 seconds. Be cautious not to overheat, as it can make the bread chewy.

• For a crispy exterior, use a toaster oven. Set it to a low heat setting and toast the slices for 3-5 minutes, checking frequently to avoid burning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the challah slices in the basket and heat for 3-4 minutes, or until warmed through and slightly crispy.

• 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, or until warmed through.

• Bread machine: Used to mix and knead the dough automatically, ensuring consistent texture and rise.

• Measuring cups: Essential for accurately measuring the water, oil, and flour.

• Measuring spoons: Used to measure smaller quantities like sugar, salt, and yeast precisely.

• Beaten egg: Used to provide richness and color to the dough.

• Greased baking sheet: Provides a non-stick surface for the braided loaf to bake on.

• Clean cloth: Used to cover the dough during its second rise to prevent it from drying out.

• Oven: Preheated to 350°F (175°C) to bake the challah to a golden brown perfection.

• Wire rack: Allows the baked challah to cool evenly without becoming soggy on the bottom.

Measure ingredients ahead: Pre-measure water, vegetable oil, and bread flour to save time during assembly.

Use a stand mixer: If you don't have a bread machine, use a stand mixer with a dough hook to knead the dough.

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

Prepare baking sheet: Grease the baking sheet while the dough is in the machine.

Quick rise method: Place the dough in a slightly warm oven to speed up the rising process.