Side dish - King arthur bread machine challah recipes

Author: Deborah Story  

The inspiration for this recipe comes from Lora Brody, cookbook author, photographer, and long-time King Arthur friend. Bread machine challah is an easy way to enjoy fresh challah baked right in your own kitchen.

Classic Challah

Classic Challah
This deep-gold, light-textured bread is traditionally served on the Jewish Sabbath and other holidays. The dough is wonderfully smooth and supple, making it an ideal candidate for braiding. The simplest way to go is a three-strand braid; but feel free to try the slightly more complex four-strand braid, or even a six-strand braid, which makes a striking presentation. The inspiration for this recipe comes from Lora Brody, cookbook author, photographer, and long-time King Arthur friend. This recipe has been amended as of 3/16/21 — please see the details in “tips,” below.
Provided by: King Arthur Flour
Total time: 230 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 10
  • 4 to 4 1/4 cups (480g to 510g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (170g) water lukewarm
  • 6 tablespoons (74g) vegetable oil
  • 3 tablespoons (63g) honey
  • 2 large eggs
  • 1 large egg yolk (white reserved for the topping)
  • 1 1/2 teaspoons (9g) salt
  • 4 teaspoons (12g) instant yeast
  • 1 large egg white (reserved from above) beaten with 1 tablespoon cold water
  • poppy seeds or sesame seeds for sprinkling; optional
  • Serving Size: 58g
  • Calories: 180 calories
  • Carbohydrate: 28g
  • Cholesterol: 35mg
  • Fiber: 1g
  • Protein: 5g
  • Sodium: 230mg
  • Sugar: 4g
  • Fat: 6g
  • Saturated Fat: .5g
  • Trans Fat: 0g
How to cook:
  1. To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess.
  2. Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.
  3. Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk.
  4. Gently deflate the dough, and transfer it to a lightly greased work surface.
  5. Divide the dough into pieces, the number depending on what kind of braid you want to make. You may braid the challah the traditional way, into a three-strand braid; for helpful tips watch our video, How to braid a three-strand loaf. For a fancier presentation, make a six-strand braid; watch our video, How to braid a six-strand loaf, to see how it's done. To make a four-strand braid, see shaping instructions in our blog post about making four-strand braided challah.
  6. Once you've decided which braid you're doing, divide the dough into the appropriate number of pieces. Roll each piece into a rope about 20" long. If the dough starts to shrink back as you roll, cover it and let it rest for about 10 minutes, then resume rolling. The short rest gives the gluten a chance to relax.
  7. Braid the loaf. Remember, for three- or six-strand braids, watch the videos linked above. For a four-strand braid, see the step-by-step photos of how to make a four-strand braid.
  8. Gently pick up the braided loaf, and place it on a lightly greased or parchment-lined baking sheet.
  9. Cover the loaf with lightly greased plastic wrap and let it rise at room temperature until it's very puffy, 60 to 90 minutes. Toward the end of the rising time, place a rack in the upper third of your oven and preheat the oven to 375°F.
  10. To make the topping: Whisk together the reserved egg white and water. Brush the mixture over the risen loaf. Sprinkle generously with poppy seeds or sesame seeds, if desired.
  11. Bake the challah on the oven's upper rack for 25 to 30 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center reads 190°F.
  12. Remove the challah from the oven and transfer it to a rack to cool.
  13. Storage information: Store any leftover challah, well wrapped, at room temperature for several days; freeze for longer storage. While challah does tend to dry out after a day or so, it's always good toasted, or made into grilled sandwiches or French toast.
Notes: Classic Challah | Recipe | Challah, King arthur flour, Baking, A bright-gold, shiny braid, lightly sweetened with honey.

Bread Machine Challah (Jewish Egg Bread)

Bread Machine Challah (Jewish Egg Bread)
Bread machine challah is an easy way to enjoy fresh challah baked right in your own kitchen.
Provided by: Ashley Adamant
Total time: 215 minutes
Cook time: 210 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 9
  • 1 cup water
  • 2 large eggs (plus one egg yolk)
  • 1-2 tablespoons honey (see note)
  • 1/4 cup olive oil
  • 4 cups flour (bread or all-purpose)
  • 2 tsp. SAF Yeast or bread machine yeast
  • 1 1/2 tsp. salt
  • 1 egg white (from separated egg above)
  • 1-2 teaspoons poppy seeds
How to cook:
  1. Place the ingredients into the bread machine pan, starting with the liquid ingredients listed first.
  2. Place the flour on top of the liquid ingredients and create a small well in the flour.
  3. Nestle the salt and yeast in the flour well, then close the lid.
  4. Set the bread machine to bake using the basic cycle and medium crust setting (or equivalent settings on your machine).
  5. Press start and allow the machine to cycle.
  6. Optional: During the final rise (after the last punch down but right before baking), open the lid and brush the top of the loaf with egg white and sprinkle with poppy seeds. Feel free to skip this step for a complete hands-off bread machine challah.
  7. For best results, remove the bread from the pan and allow it to cool completely on a cooling rack before cutting.
Notes: Bread Machine Challah II Recipe, Step 2. 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. Step 3. Divide the dough in half. Then divide into 3 equal …

Jewish Bread Machine Challah

Jewish Bread Machine Challah
Our easy and delicious Jewish challah recipe is made in a bread machine and gets a touch of sweetness from honey that is perfect for Rosh Hashanah.
Provided by: Barbara Rolek
Total time: 195 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 16 servings
Cuisine: Eastern European,Polish,Middle Eastern,Kosher
Number of ingredients: 10
  • 1 1/2 teaspoons salt
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • 1 cup lukewarm water
  • 1/2 cup honey
  • 2 1/2 tablespoons vegetable oil
  • 4 2/3 cups bread flour
  • 1 1/4 teaspoons instant or bread machine yeast
  • 1 large egg, beaten, for egg wash
  • Sesame or poppy seeds, optional
  • Calories: 213 kcal
  • Carbohydrate: 38 g
  • Cholesterol: 46 mg
  • Fiber: 1 g
  • Protein: 6 g
  • Saturated Fat: 1 g
  • Sodium: 214 mg
  • Sugar: 9 g
  • Fat: 4 g
  • Serving Size: 1 challah (16 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Add salt, egg, egg yolk, water, honey, and oil to the bread pan. Spoon flour on top of the liquid. Add yeast.
  2. Select the Basic/White or Sweet cycle and the Light Crust setting and press Start.
  3. At the start of the final rise, press Pause. Remove dough from bread pan, transfer to a floured surface and punch down gently.
  4. Divide dough into thirds. Roll each third into a 10-inch long rope. Lay the three ropes out parallel to each other on a floured surface so they are very close, but not touching. Braid ropes together snugly. Tuck ends under to form an oblong loaf.
  5. Brush braid with beaten egg and sprinkle with sesame or poppy seeds, if desired, pressing the seeds into the dough.
  6. Remove kneading paddle(s) from bread pan. Place braid in pan and press Start to continue the cycle.
  7. The machine will tell you when the bread is done. Remove to a wire rack to cool completely before slicing.
Notes: Bread Machine Challah, Directions. Place the water, egg yolks, salt, oil, flour, sugar and yeast in the bread machine pan. Process the ingredients in the dough cycle. Remove when the …

Harvest Apple Challah

Harvest Apple Challah
Yields: 0 servings
Number of ingredients: 16
  • Dough
  • 1/2 cup (113g) water, lukewarm
  • 6 tablespoons (74g) vegetable oil, safflower preferred
  • 1/4 cup (85g) honey
  • 2 large eggs
  • 4 cups (482g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon (9g) instant yeast or active dry yeast
  • Filling
  • 3 cups (340g) apples, cored but unpeeled, cut in 3/4 ̋ chunks
  • 1/2 teaspoon cinnamon
  • 1/4 cup (50g) granulated sugar
  • Topping
  • 1 large egg beaten with 1 tablespoon water
  • coarse sparkling sugar, optional
  • honey for drizzling, optional
How to cook:
  1. TO MAKE THE DOUGH: Mix together all of the dough ingredients. Knead the dough in your mixer at medium-low speed for 6 minutes, or by hand for 8 minutes. The dough should be soft and elastic. Place the dough in a greased bowl, cover, and let it rise for 2 hours, or until puffy; when you poke the dough with your finger, the dent will remain and not bounce back. If you've made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed.
  2. Lightly grease a 9' round cake pan that's at least 2' deep, or a 9' or 10' tube pan.
  3. Gently deflate the risen dough, transfer it to a lightly greased work surface, and flatten it into an 8' x 10' rectangle.
  4. TO MAKE THE FILLING: Toss the apple chunks with the cinnamon and sugar.
  5. TO ASSEMBLE: Spread half the apple mixture in the center of the dough. Fold one short edge over the apples to cover them, patting the edges firmly to seal the apples inside.
  6. Spread the remaining filling on top of the folded-over dough. Cover with the other side of the dough, again patting firmly and pinching the edges to seal.
  7. Using a bench knife, cut the apple-filled dough in half lengthwise, then in eight strips across the short length. This will be messy, with some apples falling out.
  8. Transfer the portions of dough and any stray apples to the prepared pan, forming a single layer across the bottom. Stack more dough on top of the first layer if needed to fit them all in.
  9. Cover with greased plastic wrap or the reusable wrap of your choice, and let rise for about 1 hour, until puffy looking. Toward the end of the rise time, preheat your oven to 325°F with a rack in the lower third.
  10. When the dough has risen, uncover it and brush with the beaten egg. Sprinkle with coarse sugar, if desired. Bake the challah for 55 to 65 minutes, until it's a deep golden brown. Some of the top pieces may caramelize; that’s OK.
  11. Remove the challah from the oven and place it (still in the pan) on a rack for 5 minutes. After this rest, remove the challah from the pan and return it to the rack. Serve warm, drizzled with honey if desired.
  12. Store covered at room temperature for up to three days; freeze for longer storage.
Notes: Bread Machine Challah | Bread Machine Recipes, Move the braided bread to a cookie sheet that’s been greased or covered with parchment paper. Cover the bread with a clean, lightweight kitchen …
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