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Perfect Challah

The reason I call this Perfect Challah is because it's so easy yet so delicious! Purists may object to the use of a bread machine, but the proof of the challah is in the eating and this results here are all the evidence anyone should knead! The tactile pleasure remains of forming the dough into interesting shapes - you can involve the kids here. Whatever these lovely little loaves look like, their taste is superlative - and they can make splendid, much appreciated edible gifts.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours 20 minutes
Resting Time 4 hours
Total Time 3 hours 40 minutes
Servings: 10 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 tsp dried instant yeast
  • 600 g strong white flour Canadian is best
  • 110 g unrefined sugar
  • 2 tsp salt
  • 2 medium eggs beaten
  • 110 ml water not too cold!
  • For the glaze:
  • Another beaten egg mixed with a Tbsp of warm water.

Method
 

  1. Attach the kneading blade (If your machine has one) then put all the ingredients into your machine in the above order (or as per manufacturer's instructions).
  2. Use an enriched dough setting with a time of about 2¼ hrs.
  3. Turn on your warming drawer or oven to about 70°C. Meanwhile break the dough into four pieces and mould the into whatever shapes takes your fancy - my daughter is particularly good at plaiting them - and pop them, well separated, onto a greased baking tray. After ½ an hour in the warm oven they will more or less double in size.
  4. Take the baking tray out, then turn the oven up to 180°C. Brush the challahs with the glaze and, when the oven's up to temperature, bake them for about 25 minutes - but keep an eye on them after 15 minutes to make sure they don't get too browned.
  5. Allow them to rest on a cooling rack before tucking in. Enjoy!