This is our favorite challah recipe. I make it every week. It works in the bread machine or in the food processor.
Depending on the time of year, I often make the dough in the bread machine. I put the ingredients in the bread machine before I go to work Friday morning. Then, I set the timer so that the dough will be done when I get home from work.
The first thing I do when I walk in the door is braid the dough. I let the loaves rise and bake them just before Shabbat. It is so great to have fresh baked challah for Shabbat!
4 cups flour
1.75 cups warm water
2 teaspoons yeast
1 teaspoon sugar
3 Tablespoons oil
1.5 teaspoon salt
2 Tablespoons sugar
1 egg, to brush loaves
For the food processor: Mix yeast, 1 t sugar into water and let it bubble and rise. Mix flour, sugar, oil and salt. Add yeast and water and then mix until it forms a smooth dough.
Let rise in an oiled bowl and shape into loaves. I tend to make up to 8 small loaves, unless we are having guests. Brush the loaves with an egg and let rise again.
For bread machine:
Place in bread machine according to the instructions.
Bake in a 425*F oven until done. The trick to knowing if the bread is done is to tap the bottom of the loaves and listen if it sounds hollow.
On days when I am rushed, I will sometimes put the bread in a cold oven and let it rise as the oven comes to the correct temperature. It works!
I line the baking pans with parchment paper, to make the clean up easier.
In the past, I have sometimes sprinkled cinnamon on the pan. It gives a hint of sweetness to the challah, and makes the whole house smell heavenly!
The smell of challah is the scent of Shabbat!
Here are the pictures:
This is the dough, ready to rise.
Voila! The final product.