Ingredients and Weight:
- Bread flour: 3 3/4 cups (475 grams)
- Warm water: 1 1/2 cups (360 ml)
- Sugar: 1/3 cup (65 grams)
- Salt: 1 1/2 teaspoons (9 grams)
- Yeast: 2 1/4 teaspoons (11 grams)
- Vegetable oil: 1/4 cup (60 ml)
- Eggs: 2 large (100 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In the bread machine pan, combine the bread flour, warm water, sugar, salt, and yeast.
- Add the vegetable oil and eggs.
- Set the bread machine to the "Dough" cycle.
- Once the dough cycle is complete, remove the dough from the pan and place it on a lightly floured work surface.
- Divide the dough into 3 equal parts.
- Braid the three strands of dough together.
- Place the braided challah on a baking sheet lined with parchment paper.
- Let the challah rise in a warm place for 30-45 minutes, or until doubled in size.
- Preheat oven to 350°F (175°C).
- Bake the challah for 25-30 minutes, or until golden brown.
Nutritional Information:
- Calories: 320
- Fat: 5 grams
- Carbohydrates: 55 grams
- Protein: 12 grams
- Sodium: 360 mg
Dish Characteristics:
- Braided egg bread with a slightly sweet taste
- Golden brown exterior with a soft, fluffy interior
- Great for Shabbat and Jewish holidays
User Comments:
- "The perfect challah for our family! It's easy to make and always turns out delicious." - Sarah
- "I love the subtle sweetness and fluffy texture of this bread. It's a great addition to any праздничный table." - Anya
- "This is my go-to challah recipe. It's so simple to make and always comes out perfectly." - David
Special Precautions and Tips:
- Make sure to use bread flour for the best texture and rise.
- If you don't have a bread machine, you can knead the dough by hand.
- Let the challah rise in a warm, draft-free place.
- If the challah starts to brown too quickly, cover it with aluminum foil.
- Enjoy the challah fresh or freeze for later.
