Recipe Index

Breads | Challah Bread

Updated on October 13, 2018

I want to learn how to make bread. At least that's what I keep telling myself and then I don't do it. Too many months go by so that anything that I learned is forgotten. Well, I'm doing it again. Learning to make bread. I started out with this one since the dough is made in the bread machine. Gets you half way there, then just shape, rise, and bake.

Yield: one 12-15" loaf

challah bread


1/2 cup water

1 tablespoon barley malt syrup

1 large egg plus 1 egg yolk

2 tablespoons honey

1 ounce unsalted butter (2 tablespoons), room temperature

1 teaspoon fine sea salt

12 1/2 ounces unbleached bread flour (2 1/2 cups)

1 tablespoon active dry yeast (just under 2 packets)

1 egg yolk combined with 2 tablespoon water (egg wash)

poppy or sesame seeds, if desired



Place the water, barley malt syrup, egg, egg yolk, honey, butter, salt, flour, and yeast in order in the bread machine pan. Set the machine for the "dough" cycle. (Use collapsible paddle.)

When the dough cycle is finished, transfer the dough to a lightly floured work surface and form a braid.

To form a braid: Cut the dough into three pieces of equal size. Roll each piece into a rope, 12 to 15 inches long. Taper the ends and lay the ropes side by side on an oiled baking sheet or Silpat. Starting in the middle, braid the ropes, tucking the ends under. Now rotate the dough, bringing the unbraided half nearer your hands, and braid the second half the same way as the first.

Cover with a towel and allow the braid to rise until it is 1 1/2 times original bulk, 30 minutes to 1 hour.

Preheat the oven to 375°. Brush the top and sides of the braid with the egg wash, sprinkle with seeds, if desired, and bake for 25 minutes or until the braid is golden brown and sounds hollow when thumped. Cool on a wire rack before slicing.


(Ref. Home Chef's "Braided Egg Bread (Challah)" recipe, "Bread Machine" class.)