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There’s something so special about homemade challah, especially when it becomes part of your weekly family tradition. This recipe is incredibly simple thanks to the bread machine doing most of the work, leaving you with a soft, fluffy loaf that looks beautiful and tastes even better. Whether you’re making challah for Shabbat or simply baking for your family, this recipe never disappoints.
Ingredients
Add the ingredients to your bread machine in this exact order:
- ⅔ cup warm water (about 105°F)
- ⅓ cup vegetable oil
- 2 eggs, room temperature
- 3 cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons sugar
- Dash of salt
- 1 packet Rapid Rise yeast
Before You Start
A few simple tips make all the difference:
🤍 Use warm water. I always aim for about 105°F. Water that’s too cool may prevent the dough from rising properly, while water that’s too hot can damage the yeast.
🤍 Add the yeast last. Sprinkle it on top of the flour, making sure it doesn’t touch the water or salt before the bread machine starts mixing.
Directions
- Add all of the ingredients to your bread machine in the exact order listed above.
- Select the Dough Cycle and let the machine do the work.
- Once the cycle is complete, remove the dough and knead it briefly.
- Divide the dough into three equal pieces and roll each piece into a long strand.
- Braid the strands together and place the challah onto a lightly greased baking sheet.
- Lightly grease a sheet of wax paper and place it over the dough. Cover with a kitchen towel.
- Place the baking sheet in the oven using the Proof Setting and allow the dough to rise for 1 hour.
- Brush the challah generously with beaten egg.
- Sprinkle with coarse sugar.
- Bake at 350°F for approximately 30 minutes, or until beautifully golden brown.
My Favorite Shabbat Tradition
Every Friday before I braid my challah, I take a quiet moment to pray for those who are in need of healing, blessings, comfort, and peace. It’s one of my favorite Shabbat traditions and such a meaningful way to begin the weekend with gratitude and intention.
I hope this recipe becomes part of your family’s traditions too.
Shabbat Shalom!
xo,
Kimmy
