Bread Machine Challah Recipe

Warm water: The liquid base for the dough, which helps activate the yeast.

Vegetable oil: Adds moisture and richness to the bread.

Honey: Provides sweetness and helps the bread brown.

Eggs: Contribute to the bread's structure and add richness.

Bread flour: High-protein flour that gives the bread its chewy texture.

Salt: Enhances the flavor of the bread.

Active dry yeast: Leavening agent that helps the dough rise.

When adding the honey to the bread machine, lightly coat the measuring cup with a bit of vegetable oil first. This will help the honey slide out easily and ensure you get the full amount into the mix.

• warm water - Substitute with milk: Milk adds a richer flavor and a softer texture to the bread.

• vegetable oil - Substitute with olive oil: Olive oil provides a more robust flavor and is a healthier fat option.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a unique flavor profile.

• room temperature eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg; this is a good vegan alternative.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, though the texture may be slightly less chewy.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing.

• Allow the challah to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• For short-term storage, place the challah in a bread box or wrap it in aluminum foil. This will keep it fresh for up to 2 days at room temperature.
• If you need to store the challah for a longer period, wrap it tightly in plastic wrap and then in aluminum foil. This double-layer protection helps maintain its freshness.
• For freezing, slice the challah before wrapping it in plastic wrap and aluminum foil. This makes it easier to thaw only the amount you need.
• Label the wrapped challah with the date before placing it in the freezer. It can be stored for up to 3 months.
• To thaw, remove the challah from the freezer and let it sit at room temperature for a few hours. If you’re in a hurry, you can also thaw it in the microwave using the defrost setting.
• For a freshly baked taste, reheat the thawed challah in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive its crusty exterior and soft interior.
• If you have leftover challah that’s starting to go stale, consider using it for French toast or bread pudding. The rich, eggy texture of challah makes it perfect for these desserts.
• Always store challah away from strong-smelling foods like onions or garlic, as it can absorb odors easily.

• Preheat your oven to 350°F (175°C). Wrap the challah in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm.

• For a quick reheat, slice the challah and place the slices in a toaster. Toast on a low setting to avoid burning and to ensure even warming.

• If you have a microwave, place a damp paper towel over the challah slices and microwave on medium power for 20-30 seconds. This method helps retain moisture.

• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the challah slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warm.

• For a gourmet touch, make French toast with your leftover challah. Dip slices in a mixture of eggs, milk, and a pinch of cinnamon. Cook on a griddle over medium heat until golden brown on both sides.

• Bread machine: Used to mix and knead the dough automatically, ensuring a consistent texture.

• Measuring cups: Essential for accurately measuring the warm water, vegetable oil, and honey.

• Measuring spoons: Used to measure the salt and active dry yeast precisely.

• Mixing bowl: Handy for cracking and lightly beating the eggs before adding them to the bread machine.

• Greased baking sheet: Used to place the braided dough on for the final rise and baking.

• Oven: Preheated to 350°F (175°C) for baking the challah to a golden brown perfection.

• Pastry brush: Optional, but useful for brushing the dough with an egg wash before baking for a shiny finish.

• Cooling rack: Used to cool the challah after baking to prevent it from getting soggy on the bottom.

Measure ingredients ahead: Pre-measure all ingredients and have them ready to go. This minimizes prep time and ensures a smooth process.

Use a stand mixer: If you don't have a bread machine, a stand mixer with a dough hook can save time on kneading.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Batch baking: Double the recipe and freeze one loaf for later to maximize your effort.