Challah

This Challah (hall-uh) is such a hit that we often serve it for guests and use it for gifts. With the help of a bread machine, it’s much easier than it looks. Although this is not a low-calorie recipe, we’ve added whole wheat flour to increase its nutritional value.

Adapted from The Best Bread Machine Cookbook Ever by Madge Rosenberg

Makes two 1-pound loaves

1 1/3 cups water
4 egg yolks
1/4 cup + 1/2 tablespoon canola oil
1 teaspoon salt
1/2 cup sugar
3 cups bread flour
1 cup wheat flour
3 teaspoons instant or rapid yeast

Add all ingredients to bread machine in the manufacturer’s recommended order and run the dough cycle.

Cover a large baking sheet with cooking spray or a Silpat mat.

Remove dough from machine.

Using lightly floured hands, divide dough into two equal pieces and place on pan or mat (on pan).

Form each piece into a cylinder about the length of the pan, then flatten, slice into thirds lengthwise, and braid. (See photo below.) Pinch together braided edges.

Cover and allow dough to rise for 30-45 minutes. Preheat oven to 350° F.

Bake for 30 minutes or until the bottom is golden and the bread sounds hollow when tapped.

Cool before slicing.

These loaves store well for a couple of days at room temperature in a tightly sealed container.