Bread Machine Challah

By Addie

This is our favourite challah recipe; I make it this way on a regular
basis

Ingredients

• Load the bread machine:
• 3/4 cup warm water
• 2 eggs (large)
• 1/3 cup white sugar
• 1/3 cup canola oil
• 1 1/2 teaspoons salt
• 3 2/3 cups flour (Robin Hood all-purpose)
• 2 teaspoons yeast (Fleischmann's Instant)
• (Sometimes I use 1 cup whole wheat flour for 1 cup white flour.)

Preparation

Step 1

To make a loaf of Challah:
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Sometimes I just let the whole thing bake until its done on the regular bread cycle.

A more traditional way is to use the dough cycle, make a six-braid and bake for about 30 minutes at 375.

Another way is to use the dough cycle, punch it down, dust the
counter with flour, roll it out in a rectangle, roll up (carefully, for no holes), add egg yolk glaze and seeds. Let it rise in a greased 9x5 loaf pan in a warm oven for about 25 minutes. Then bake at 375 for about 27 minutes. This is good for sandwich bread.

To make Challah rolls:
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Lately, I have been making challah rolls. I use the dough cycle, which stops after the first rise. Sometimes I add 1/2 cup raisins at the signal.

I make 10 knot rolls, and let them rise on a cookie sheet (covered with parchment paper) for about 20 minutes, in a warm oven (which was turned to 100F for 2 minutes, then turned off.)

Remove the rolls and preheat the oven to 375 F. Brush them with beaten egg wash. Sprinkle on sesame or poppy seeds. (Onion topping could be added here: chopped onion, oil, poppy seeds, salt.)

Bake the rolls at 375F for about 16-17 minutes. The timing depends on the colour. Look at the colour of the bottom. Use the center shelf.

Other notes:
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Make a bed for the yeast, by using a spoon to make a hollow in the flour. This keeps the yeast out of the water.

Using parchment paper avoids greasing the pan.

Having had a convection oven for just over a year, I highly recommend it for getting 'golden brown all over' bread and rolls. Wouldn't go back!