I loved this recipe I've already made it twice, I tweaked it a bit because the first time it tasted great but it was very dense and the dough was extremely sticky. The second time it was perfect. Now I just need to work on my braiding technique. The picture above is from the first time I made the Challah. The second time I made it I left it in the oven longer and it came out golden brown all over. See!
I love using the bread machine for dough recipes and then finishing the bread in the oven. For starters, you don't get that big hole in the bottom of your loaf. Also - I just enjoy the hands on part of kneading the dough one last time and hand shaping it. This recipe has the perfect amount of salt and honey in it and the challah has a wonderful flavor. Enjoy!
recipe adapted from allrecipes.com
What you need:
1 cup water
1/2 cup sugar
1 tablespoon honey
1/2 cup vegetable oil
2 1/2 teaspoons salt
2 eggs, room temperature
5 cups bread or all purpose flour
2 1/4 teaspoons bread machine yeast
For Egg Wash
1 egg, beaten
1 tablespoon water
What you do:
Place water, sugar, honey, vegetable oil, salt, eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle and press Start. Check the dough a few minutes after it starts, if its too sticky add a little more flour.
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 other half. Put the loaves on a greased cookie sheet, cover and let rise for 1 to 1 1/2 hours in a warm, draft free place, until doubles in size.
Preheat oven to 350 degrees F. In a small bowl, beat together 1 egg and 1 tablespoon water.
Brush risen loaves with egg mixture. Bake in preheated oven for about 25 minutes. If it begins to brown too soon, cover with foil.
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