Bread Machine Challah Recipe

Water: The base liquid for the dough, helping to activate the yeast and combine the ingredients.

Vegetable oil: Adds moisture and richness to the bread.

Honey: Provides sweetness and helps with browning.

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

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 makes the bread rise.

When braiding the dough, make sure to keep the strands even in thickness to ensure uniform baking. If the strands are too thin in some areas and thicker in others, the challah may bake unevenly, resulting in some parts being undercooked while others are overcooked. Additionally, if you find the dough too sticky to handle, lightly dust your hands and the surface with flour to make the braiding process smoother.

• water - Substitute with milk: Using milk instead of water will add richness and a slightly sweeter flavor to the challah.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor profile and added health benefits.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness with a distinct flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that helps bind the dough.

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

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• Allow the challah to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Wrap the cooled challah tightly in plastic wrap or aluminum foil to maintain its freshness. Ensure there are no gaps to prevent air from getting in.
• Place the wrapped challah in a resealable plastic bag or an airtight container. This extra layer of protection helps to keep the bread from drying out.
• Store the challah at room temperature for up to 2 days. If you need to keep it longer, consider freezing it to preserve its quality.
• To freeze, wrap the challah in plastic wrap or aluminum foil, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag.
• Label the freezer bag with the date to keep track of how long the challah has been stored. Frozen challah can be kept for up to 3 months.
• When ready to use, thaw the challah at room temperature while still wrapped. This helps to retain moisture and prevent the bread from becoming dry.
• 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 texture and warmth.
• If you prefer, you can slice the challah before freezing. Place parchment paper between slices to prevent them from sticking together, making it easy to take out only what you need.
• Enjoy your challah with a spread of butter, jam, or even use it to make French toast for a delightful breakfast treat.

• Oven Method: 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, or until it’s warmed through. This method helps maintain the bread's original texture and flavor.

• Microwave Method: Place a slice or two of challah on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the bread chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the challah slices directly on the rack or on a baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the challah slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method is perfect for a quick reheat and adds a slight toastiness to the bread.

• Steaming Method: If you have a steamer, place the challah in the steamer basket. Steam for about 5 minutes. This method helps retain moisture and gives the bread a soft, fresh texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the challah slices in the basket and heat for about 3-5 minutes. This method is quick and gives the bread a nice, slightly crispy exterior.

• Bread machine: A specialized appliance used to mix, knead, and allow the dough to rise automatically.

• Measuring cups: Used to measure the precise amount of water, oil, and honey needed for the recipe.

• Measuring spoons: Essential for accurately measuring the salt and yeast.

• Mixing bowl: Used to hold the dough after it is removed from the bread machine.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while you work with it.

• Baking sheet: A flat metal tray used to place the braided dough on for baking.

• Oven: The appliance used to bake the challah to a golden brown finish.

• Knife or dough cutter: Used to divide the dough into three equal parts for braiding.

• Pastry brush: Optional tool for brushing the dough with egg wash before baking, if desired.

Prepare ingredients in advance: Measure and set out water, vegetable oil, honey, and eggs before starting.

Use pre-measured packets: Opt for pre-measured active dry yeast packets to save time.

Streamline dough handling: Use a bread machine to mix and knead the dough, reducing manual effort.

Quick rise technique: Place the braided dough in a warm, draft-free area to speed up the rising process.

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