Bread Machine Challah For Shabbat And Festivals Recipes

Steps:

• Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings. Start.

Steps:

• Place all ingredients in the bread machine in the order required by your machine and set it for dough cycle.
• After the dough cycle finishes, take out the dough and divide into 4-5 pieces.
• Divide each piece into 3-6 ropes and braid to make 4-5 challahs.
• Preheat the oven to 350.
• Place challahs on a lined baking sheet and cover and let rise for 30 minutes.
• Brush with egg and sprinkle with sesame seeds or poppy seeds if desired.
• Bake for 30 minutes or until they sound hollow when tapped on the bottom.

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.

Steps:

• Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
• After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.
• Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.
• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.
• Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

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.

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.