Favourite Challah Bread

This bread machine challah is the lazy-Sunday answer to traditional braided egg bread. The applesauce stands in for the oil or schmaltz of classic recipes, lightening the dough and adding a faint apple sweetness without changing the recognizable flavor profile.

The bread machine handles the kneading, the rise, and the bake, so the entire commitment is five minutes of pouring ingredients in order. That ease comes at one cost: you skip the traditional braid that makes challah look like challah. If presentation matters, this is a flavor-and-texture exercise rather than a Shabbat showpiece.

Bread flour is the right choice over all-purpose. The higher protein content (around 13%) gives challah its characteristic chewy, slightly elastic crumb. All-purpose works in a pinch but the texture is softer and less satisfying.

Add ingredients in the order your bread machine specifies. Most call for liquids first, dry ingredients in the middle, and yeast last in a small well dug into the flour. This keeps the yeast away from salt and water until kneading starts, so it doesn’t activate prematurely.

Pro Tips

• Use room-temperature eggs and water for proper yeast activation. Cold liquids slow the rise and you end up with a dense loaf.
• Brush the loaf with a beaten egg wash before the final rise if your machine allows pause-and-add. The shine elevates the look.
• Sprinkle poppy seeds or sesame seeds on top before the final rise for the classic challah finish.

Variations

• Swap applesauce for 2½ tablespoons honey or vegetable oil for a more traditional version.
• Add 1 teaspoon orange zest and 1 tablespoon raisins for a Rosh Hashanah-style sweet challah.
• Use the dough cycle only and braid by hand for a presentation-worthy loaf, then bake in a regular oven at 350°F (175°C) for 25 to 30 minutes.