Bread Yeast Bread Recipes Egg Challah Recipes Bread Machine Challah for Shabbat and Festivals 4.7 (33) 31 Reviews 15 Photos A perfect recipe for arthritic hands that can't knead dough easily anymore! Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate. Submitted by Tzipporah Hoffmitz Published on June 18, 2020 Save Rate Print Share Close Add Photo 15 15 15 15 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 3 hrs Total Time: 3 hrs 50 mins Servings: 10 Yield: 1 loaf Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 cup warm water (110 degrees F/45 degrees C) 1 ½ teaspoons salt 2 tablespoons white sugar ¼ cup pareve margarine 1 egg 3 cups bread flour 2 ¼ teaspoons bread machine yeast 1 egg 1 tablespoon water ⅛ teaspoon vanilla extract Directions Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine. When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote). Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes. Cook's Notes Toppings: Sesame or poppy seeds for Shabbat Sugar for Rosh Hashanah Chocolate or rainbow sprinkles for Simchas Torah I Made It Print 42 home cooks made it! Nutrition Facts (per serving) 215 Calories 6g Fat 33g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 215 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 6% Cholesterol 37mg 12% Sodium 417mg 18% Total Carbohydrate 33g 12% Dietary Fiber 1g 4% Total Sugars 3g Protein 7g 13% Calcium 15mg 1% Iron 2mg 12% Potassium 75mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.