Spelt Flour Bread Machine Challah

I make this recipe often. For a long time, Raizel was not able to eat wheat.

Ingredients 

1 1/2 cups rice milk 

2 tablespoons white sugar 

2 tablespoons canola oil

1 teaspoon salt 

4 cups spelt flour

2 1/2 teaspoons bread machine yeast

Instructions 

Place ingredients in bread machine in the order for your particular model.

For mine, I put liquids in first and then the dry ingredients.

I set it to the dough cycle and then braid the dough into loaves.

Brush the loaves with an egg.

Bake in 350*F or 375*F until done.

Challah Challenges

I decided to investigate which way of making challah is the easiest for someone who is time challenged.

Usually, I make the dough in my bread machine and set the timer to be done when I get home from work.

After that, I braid the dough, let it rise and bake it in a 425*F oven.

When I want to make more than one batch, I use my food processor, as it is easy to make several batches quickly.

Aidel, however, said that cleaning up is easier if you make the dough by hand.

So, today I made challah in the bread machine and by hand.

It is too soon to tell if there is any difference in taste. And, I did not find it easier to wash the bowl when making by hand over the loaf pan in the bread machine. It is definitely easier to clean either of them compared to the food processor.

So, I think I like my bread machine. For me, it is the fastest and easiest method for small batches of bread, assuming I can predict my timing and I don’t hit any traffic on the way home.

Here is the picture of the dough:

  
Fresh out of the oven:

  

Challah Recipe

Water Challah

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!

Ingredients:

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

Directions:

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.

Hints:

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:

IMG_0985

This is the dough, ready to rise.

IMG_0990

Voila! The final product.

Enjoy!

Water Challah