BREAD MACHINE HONEY WHOLE WHEAT CHALLAH
We make this every week in our house. People keep asking for the recipe -- we think they're impressed to find a healthy challah that also tastes great! It resembles actual bread more than cake. Just throw the ingredients into a bread machine with a "dough" cycle, braid, & bake!
Provided by Rachel Leah D
Categories Yeast Breads
Time 45m
Yield 3 medium-sized challah loaves, 15 serving(s)
Number Of Ingredients 11
Steps:
- Add water, eggs, olive oil, honey, sugar, and flour to the bread machine bowl in that order.
- Make a well on top of the flour mound and add the yeast.
- Add salt along the side of the flour mound.
- Set your bread maker to run a "dough" cycle.
- Remove dough and braid challah (this is the fun part! See http://www.youtube.com/watch?v=q0kf0MFRpXg for instructions.).
- (Optional) For a professional look, coat the braided challah with egg using a basting brush, and sprinkle sesame seeds on top.
- Bake at 325 F for 30-40 minutes.
HONEY WHOLE WHEAT CHALLAH
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.
Provided by Bobbie Kramer
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h45m
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
- Working on a floured surface, roll the small dough pieces 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. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
- Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 31.5 g, Cholesterol 41.3 mg, Fat 6.8 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 1.2 g, Sodium 276.8 mg, Sugar 5.4 g
IRRESISTIBLE WHOLE WHEAT CHALLAH
Warm and light, fresh out of the oven with butter and salt sprinkled on top, it is a delicious gift or dessert for any occasion. Best with whole wheat, but just white flour or a mixture works. It is easy and fun, but takes all day. Trust me, it is so worth it!
Provided by HopelessFanatic
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
- Working on a floured surface, roll the small dough pieces 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. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 32.9 g, Cholesterol 23.3 mg, Fat 8 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.2 g, Sodium 157.1 mg, Sugar 10.2 g
BREAD MACHINE CHALLAH
This is my favorite bread machine challah recipe. It makes a smaller loaf, but I love the flavor of it.
Provided by Charmed
Categories Yeast Breads
Time 3h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add the water, the egg, the margarine, flour, sugar, salt& yeast to bread machine in the order recommended by the manufacturer.
- Use white or sweet bread cycle.
- Remove bread from baking pan after 10 minutes, then finish cooling on a rack.
Nutrition Facts : Calories 1961.7, Fat 43.1, SaturatedFat 9.3, Cholesterol 186, Sodium 3394.2, Carbohydrate 340.6, Fiber 12.3, Sugar 51.5, Protein 48.6
BREAD MACHINE CHALLAH II
Absolutely delicious. I have a two pound bread machine and use it to make the Challah dough. It freezes well.
Provided by MARYLYN PISSERI
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 55m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 26 g, Cholesterol 27.9 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 302 mg, Sugar 6 g
100% WHITE WHOLE WHEAT BREAD MACHINE
A bread machine takes the guesswork out of making bread. But it is hard to find a delicious & nutritious 100% White Whole Wheat Bread recipe for a bread machine. This recipe works great on the popular Panasonic SD-YD250 Bread Bakery. This recipe is for 1-1/2 lb loaf (size M). For 2 lb loaf (size L) change the servings below to 1.25 loaf and for 2-1/2 lb loaf (size XL) change the servings to 1.5 loaf.
Provided by Chef-Daddy
Categories Breads
Time 4h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all dry ingredients in bread pan (except dry yeast).
- Pour water slowly into the bread pan.
- Add honey and oil.
- Fill the yeast dispenser with dry yeast.
- Program for whole wheat bread.
- Press start or set timer.
- Add millet, sesame or sunflower seeds instead or combined with flax seeds.
- The directions are for Panasonic SD-YD250 if your machine doesn't have a yeast dispenser please follow instructions when to add yeast.
- You can also set the machine to basic white bread and you'll get a softer crust.
- Actual baking may vary depending on machine and ambient temperature.
Nutrition Facts : Calories 153.6, Fat 3.3, SaturatedFat 0.5, Sodium 292.9, Carbohydrate 28.9, Fiber 3.7, Sugar 5.9, Protein 4.7
More about "whole wheat bread machine challah recipes"
HONEY WHOLE WHEAT CHALLAH - JAMIE GELLER
From jamiegeller.com
Servings 2Total Time 40 minsCategory Challah, Breads
- Place the dough ingredients in the bread machine pan according to order in manufacturer's instructions. Set the electronic panel to dough setting and select start.
- Ninety minutes later, the dough should be done. You can leave the dough in the machine until you are ready to braid it.
- Place braided loaves on a greased cookie sheet. Alternatively, place each braided loaf in a greased, rectangular loaf pan or oval challah pan.
CLASSIC CHALLAH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (230)Calories 180 per servingTotal Time 3 hrs 50 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough., Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., Next step: divide the dough into pieces, the number depending on what kind of braid you want to make.
- You may braid the challah the traditional way, into a three-strand braid; for helpful tips watch our video, How to braid a three-strand loaf.
- For a fancier presentation, make a six-strand braid; watch our video, How to braid a six-strand loaf, to see how it's done.
- To make a four-strand braid, see shaping instructions in our Four-Strand Braided Challah recipe., Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces.
MILLIE'S WHOLE WHEAT CHALLAH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (25)Total Time 3 hrs 10 minsServings 16Calories 165 per serving
- Combine all of the ingredients and mix and knead them — by hand, mixer, or bread machine — until you have a soft, smooth dough., Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk., Lightly grease (or line with parchment) a baking sheet., Gently deflate the dough, and transfer it to a lightly greased work surface.
- Divide it into three equal pieces, shape each piece into a rough log, cover the pieces, and let them rest for 10 minutes., Roll each piece of dough into an 18" rope.
- Place the three pieces of dough side by side on the prepared pan, and braid them, squeezing the ends together, then tucking them neatly underneath., Cover the braid gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's puffy, but not doubled in bulk., Preheat the oven to 375°F., Bake the bread for 20 minutes, tent it with foil and bake for an additional 10 minutes, until it's a deep, golden brown, and an instant-read thermometer inserted into the center registers 190°F., Remove it from the oven, and after a minute or so carefully transfer it to a rack.
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