Are you ready to elevate your baking game with a delightful twist on a classic? The Malkas Bread Machine Mixed Challah is not just any bread; it’s a warm, fluffy loaf that fills your home with the irresistible aroma of freshly baked goodness. Perfect for family gatherings, holiday celebrations, or simply enjoying with a cup of tea, this recipe will have everyone asking for seconds! With just a few simple ingredients and a bread machine to do the heavy lifting, you can create a stunning braided challah that looks as good as it tastes. Dive into this easy-to-follow recipe and discover the joy of baking your own challah at home!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 3 1/4 cups bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Begin by gathering all your ingredients: 3 1/4 cups of bread flour, 1/4 cup of sugar, 1 teaspoon of salt, 1 packet of active dry yeast, 1 cup of warm water, 1/4 cup of vegetable oil, and 2 eggs.
- In a small bowl, combine the warm water (between 100°F and 110°F) and the packet of active dry yeast. Allow the mixture to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, whisk together the bread flour, sugar, and salt until well combined.
- Make a well in the center of the dry ingredients and add the frothy yeast mixture, vegetable oil, and the two eggs.
- Using a wooden spoon or a spatula, mix the ingredients together until a sticky dough begins to form.
- Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Once kneaded, shape the dough into a ball and place it in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down gently to release any air bubbles. Transfer it back to a floured surface.
- Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-14 inches in length.
- Braid the three ropes together to form a beautiful challah shape. Pinch the ends together to seal.
- Place the braided challah into the bread machine pan, ensuring it fits comfortably. Cover it again with a kitchen towel and let it rise for another 30 minutes.
- While the dough is rising, preheat your oven to 350°F (175°C).
- Once the dough has risen, you can optionally brush the top with an egg wash (a beaten egg mixed with a tablespoon of water) for a shiny finish.
- Place the bread machine pan into the machine and set it to the 'Bake' cycle. The total baking time should be about 50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- After baking, carefully remove the challah from the bread machine and let it cool on a wire rack for at least 15 minutes before slicing.
- Enjoy your freshly baked Malkas Bread Machine Mixed Challah with family and friends!
Tips
- Activate Your Yeast: Make sure your warm water is between 100°F and 110°F to properly activate the yeast. If it’s too hot, it can kill the yeast, and if it’s too cold, it won’t activate.
- Kneading Technique: Knead the dough until it’s smooth and elastic. This usually takes about 8-10 minutes. If the dough sticks too much, sprinkle a little extra flour to help.
- Perfect Rising Environment: To create a warm environment for the dough to rise, consider placing it in an oven that’s turned off but with the light on. This gentle warmth can help the dough rise beautifully.
- Braid with Care: When braiding the dough, make sure to pinch the ends tightly to prevent them from unraveling during the second rise or baking.
- Egg Wash for Shine: For that perfect golden crust, brush the top of the challah with an egg wash made from a beaten egg mixed with a tablespoon of water before baking.
- Cool Before Slicing: Allow the baked challah to cool on a wire rack for at least 15 minutes before slicing. This helps set the texture and makes for cleaner slices.
- Storage Tip: If you have leftovers, store the challah in an airtight container at room temperature for up to 2 days, or freeze it for longer storage. Just reheat in the oven for a few minutes to enjoy that fresh-baked taste again!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: 10g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
