Amazing Challah Bread

Traditional challah calls for a stand mixer, a long rise, and patient braiding. This version skips all of it: the bread machine handles the kneading, the proofing, and the bake while you do something else.

The one clever swap here is applesauce in place of the usual oil. It keeps the crumb tender and moist without the slick richness of fat, which means a softer texture and a slightly fruity background note you wouldn’t pick out on its own.

Three eggs do the work that makes challah, well, challah: a yellow crumb, a soft pull-apart texture, and enough structure to stand up to French toast the next morning. Honey instead of sugar gives a rounded sweetness and helps the crust brown deep amber.

Poppy seeds go right into the dough rather than on top here, since a bread machine bakes covered and won’t crust a topping. Expect speckled slices with a subtle nutty crunch.

Pro Tips

• Bring the eggs to room temperature before adding. Cold eggs can shock the yeast and slow the rise.
• Use the basic or sweet bread setting with a light crust selection. Egg breads burn fast.
• The dough is meant to be slightly tacky, not stiff. If it looks dry after the first knead, add water by the teaspoon.
• Day-old slices make the best French toast on the planet. The eggy crumb soaks up custard without falling apart.

Variations

• Add 2 teaspoons of orange zest with the wet ingredients for a Rosh Hashanah-style loaf.
• Stir in a handful of raisins at the mix-in beep for a sweeter breakfast bread.
• Brush the cooled loaf with an egg wash and re-bake at 375°F (190°C) for 5 minutes if you want that classic shiny challah top.