We go for the whole wheat rather than sweet challah.Â This large loaf bread machine recipe makes one large challah, or two small ones, or four smaller ones …
- 3/4 cup warm water
- 2 cups white flour
- 1Â½ cups whole wheat flour
- 2 Tbsp sugar (use corn sugar for fructose free recipe)
- 2 tsp saltÂ
- Â¼ cup vegetable oil
- 2 eggs +Â 2 egg yolks (used separately)
- 2Â¼ tsp active dry yeast (or 1Â¼ tsp fast rise yeast)
- Spray breadmaker with oil so dough doesn’t stick.
- Add water and oil to breadmaker pan.
- Add flours, sugar and salt.
- Add 2 whole eggs and 1 egg yolk. (Note: if I don’t want to deal with the 2 extra egg whites, I use 1 white instead of 1 yolk for this part. Result is a little less rich, but good.)
- Separate last egg and set aside white for your morning omelette. Place yolk in small container. Add 1 tsp water, cover and put in refrigerator for glazing later.
- Make crater in top of flour and add yeast.
- Turn breadmaker on to dough setting. In my machine this takes about 1 hour 20 minutes.
- When cycle is complete, let rise a 2nd time just by leaving it in the warm breadmaker for about half an hour more. (Note: if I’m making 2 large challot, I let the 1st loaf take its 2nd rise in a greased covered bowl and start the 2nd loaf in the breadmaker now.)
- Heat oven to 200ÂºF.
- Spray or lightly grease cookie sheet.
- Punch down, roll out and braid the dough.
- Turn off the oven. This is a crucial step!
- Cover loosely with foil or waxed paper or a towel. Sometimes I spray the paper so it doesn’t stick to the dough.
- Let rise until double, about half an hour or 40 minutes.
- Remove loaf from oven and preheat oven toÂ 375ÂºF.
- Glaze loaf carefully with the blended egg yolk and water.
- Bake atÂ 375ÂºF for 28 minutes.