Bread Machine Challah I

This was FANTASTIC, exactly following the recipe (well except for butter instead of margarine! don’t use that) I think the folks having issues need to weigh the flour and I always check during the first minutes, give a quick sweep with a rubber spatula around the edge of the pan to make sure all flour gets incorporated, takes 5 seconds max.

This has become our family favorite. In a Black & Decker bread machine. Basic bread setting. The only change is I use Rapid Rise yeast so just under 1 tsp otherwise it will touch the lid inside. Perfect crust and very soft and chewy inside.

This was the first bread maker recipe that has worked in every way – perfectly rounded at the top and delicious! Making it again this morning to have ready for company. I saved it to my recipes file! Thank you so much!

I’ve been wanting to make challah from scratch for so long. This recipe was great as a “base” for my bread Zojirushi Breadmaker. They have a special milliliter measuring cup. Take 80ml half & half, 130 ml water, 1 large egg + 2 egg yolks beaten, 3 1/3 C Bread flour, 3.5 Tbsp Allulose, 1 tsp salt, 4 Tbsp unsalted Miyokos vegan butter, and 1 packet Fleishmans Rapid Rise yeast into bread machine pan in that order. Select course 11 and hit start. If it beeps, open and close lid. Take dough out at complete time and divide into 3 parts approx 10.7+-oz. each. Roll into long strand and braid, pinching tucking ends, placed on a floured wooden board. Cover with parchment then cloth, and place in 95 degree oven for 50 mins to rise. Remove & turn on oven to 350. Glaze the loaf evenly with thin layer of egg white mixed with 1 tbsp water. Transfer onto parchment-lined baking tray. Bake for 30 minutes, then cool on wire rack.

I did what another reviewer said and added 1 Tbsp more of sugar, and used 2 very large farm fresh eggs (probably equal to 3 regular sized eggs). I had to let it rise in my bread machine about 2 hours on the dough setting, because it didn’t rise properly, probably due to something I did wrong. BUT my persistence paid off. I made them into rolls instead of the loaf or braid as some ppl did. I baked them at 350 degrees for 27 minutes (I watched them closely). This recipe is amazing! With a few adjustments it was perfect.

The dough looked incredibly goopy in the bread maker, it didn’t take all the flour off the walls (so it had clumps of flour in the final product), and the loaf was VERY small (about half the pan). But overall, it tasted good and will make great sandwiches or french toast.

Just a brief PSA: I’m sure this challah bread is delicious. I wish there were a disclaimer advising although traditionally challah is a Jewish bread eaten on Shabbat and Jewish holidays (except Passover), THIS recipe isn’t kosher (due to the dairy products in the recipe). Therefore, this bread shouldn’t be served or gifted to Jews who keep kosher (for example, as a hostess gift if you’re invited to share a meal with a Jewish family). End of PSA! ??

This is a great bread recipe. I cut the recipe in half and used the dough cycle. I made 6 dinner rolls and 2 large kolachky with leftover blueberry filling. Excellent rolls and wonderful kolachky. I definitely will make this recipe again.

I love this bead recipe! I made a couple of substitutions getting tips from other posts. Three eggs work beast if you are braiding the bread and baking in the oven for 35min at 375’ I also doubled the yeast for oven baking. Makes a beautiful big loaf.

This is a wonderful recipe. I used butter instead of margarine and the butter, milk, and eggs were at room temperature. I used the dough cycle of my bread machine and braided one loaf and used a 9 x 5 loaf pan the second time I made it. This recipe makes beautiful and delicious bread.

I was disappointed. I don’t know what I did wrong that made the texture grainy feeling–almost like corn meal had been added. I was expecting a soft, pillowy texture. The flavor was okay. Not sure it’s worth the trouble….

Great recipe. I usually use oil instead of margarine but only because I never have margarine around. I do wish these recipes told me how big of a loaf it makes though so I know which size setting to use on the machine. But the 1.5lb seems right for this recipe.

I made a MAJOR change to this recipe and it produces an interesting result. I made this with FIVE eggs instead of two and moderated the excess moisture with hand-administered doses of flour. It really amps up the egg taste in the bread. Try it!

I used butter instead of margarine. The bread is delicious!. Would have come out prettier if my 20-year-old zojirushi bread machine had done a better job of kneading and rising. Next time I plan to keep an eye on it and re-shape the dough by hand if necessary.

GRea

This recipe is great! I used 3 eggs, 3c + 2T flour & 1 1/4t instant yeast (instead of 1.5t active). It says it makes a 1.5 lb loaf, but it filled my 2 lb bread maker. I used the light crust / sweet bread cycle for a 1.5 lb loaf and it’s perfect. Crusty on the outside, yet soft and perfectly dense but not tough. Would make excellent french toast. Takes half a loaf to make a full 13×9 of bread pudding, so plenty for eating as well.

Very bland. Dough was gooey like batter. Tastes nothing like challah. Followed the directions to a T. Won’t be making it again.

This is my most used recipe. We view it as a “higher protein” bread with the milk and eggs which makes us feel a little better about eating so much of it! I use coconut oil instead of butter and it still turns out great. It’s amazing right out of the bread maker, but if it lasts till the next day you can put it in the microwave for about 20 seconds and it tastes completely fresh again!

This was the most delicious bread I have ever eaten! I added an extra egg like others suggested and put it on the dough setting on my machine then braided (my 1st time) then put in my oven with just the light on for last proofing. I then added egg wash and sesame seeds and cooked at 350 degree for about 25 minutes and it was perfect! I cannot even explain how delicious this tasted.

I have made this a few times. I use the dough setting on my bread machine and then shape it and let it rise. I brush it with some egg wash and bake it. My family loves it!

This is the first mostly successful bread machine recipe I’ve used. This bread is at least lighter and less brick-like than other’s I’ve made, but I think it could do with just a little bit more salt.