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Challah (Breadmaker Method)

A community recipe by

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This is the recipe that we use every week and who can resist home-made challah....


Serves: a loaf

For the Bread

  • 6 cups strong white bread flour
  • 2 eggs
  • 3 tablespoons vegetable oil
  • ½ cup honey
  • 2 cups warm water
  • 1 tablespoon dried yeast (fast action)
  • 1 tablespoon salt

For the Glaze

  • 1 beaten egg
  • sesame seeds


Challah (Breadmaker Method) is a community recipe submitted by Ann01 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put all ingredients into a breadmaker and bake as for white loaf up to the point where the machine actually starts the bake cycle (90 mins on our machine).
  • Turn off machine and allow dough to rise to top of perspex lid (about 15 mins). Remove dough and divide. I usually get 4 medium loaves out of this mixture but obviously less if you want the enormous, 6-plaited ones.
  • Plait the challot and cover with clean tea towels and place in warm, draught-free space. I usually warm an oven very slightly and put it in there. Leave for an hour then heat oven to 190C.
  • Brush Challot with the egg wash and sprinkle with sesame seeds or poppy seeds. Bake for between 19-25 mins depending on size (they should sound hollow when tapped underneath when cooked).
  • Additional Information

    If they are going to be frozen I part-bake and then put in the oven for the last 5-10 mins on the day.

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