Challa - Golden Egg Bread
Submitted by elh4587
Let your bread machine do the heavy lifting for this golden, egg-rich challah. Simple ingredients, a gorgeous braid, and an egg wash finish make this the easiest way to get bakery-quality Shabbat bread at home.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
40 minWant homemade challah without kneading until your arms give out? Your bread machine handles the mixing and first rise, then you take over for the fun part: braiding.
The dough comes together with pantry staples like flour, eggs, oil, and sugar. After the machine does its thing, you shape, rise, brush with egg wash, and bake to a gorgeous toasty brown.
Top with sesame or poppy seeds for that classic look and a nutty crunch in every bite.
Pro Tips
- Use the manual or dough cycle on your bread machine so it stops after the first rise.
- Let the braided loaf rise until it looks puffy and nearly doubled before baking.
- For the richest color, brush with a beaten egg yolk mixed with a splash of water.
- This dough freezes beautifully after braiding. Thaw overnight in the fridge, let it rise, and bake fresh.
Ingredients
Directions
Combine all ingredients in the pan in the order listed and select white bread; push start.
Remove from the breadmaker after the manual mode stops, (first rise); and then braid* and rise again; then put an egg wash over the challa.
Bake in a 350℉ (180℃) F oven until a light toasty brown.
May sprinkle on some seeds (sesame or poppy) after the egg wash.
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