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Bread Machine Challah

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“A delicious and easy way to make a perfect Challah for your Shabbat Dinner. Start it early so it has a chance to cool. It also makes terrific French Toast.”
4hrs 30mins
2 Medium Loaves

Ingredients Nutrition

  • 1 cup warm water
  • 1 14 teaspoons yeast (not rapid rise, just the regular jar type)
  • 12 cup sugar
  • 12 cup vegetable oil
  • 2 -3 teaspoons salt
  • 1 egg yolk
  • 4 cups flour
  • 1 egg white (to brush over Challah prior to baking)
  • poppy seed (optional)
  • raisins (optional)


  1. Place first seven ingredients into bread machine in the order recommended by bread machine manufacturer.
  2. Set the Machine to Sweet Dough or Dough (if no Sweet Dough option - if using raisins, use Dough Raisin setting adding raisins at appropriate time).
  3. After the Machine is done, let the dough rise again in the machine.
  4. Punch down dough.
  5. Take it out and put dough into an oiled bowl and cover it.
  6. Let stand for about an hour.
  7. Punch it down again and divide in half to make 2 medium loaves or make 1 large loaf.
  8. Divide dough into three sections per loaf and roll into ropes.
  9. Braid Challah*.
  10. Place braided Challah on greased cookie sheet, cover and let rise for an hour.
  11. Before baking, brush with a beaten egg mixed with a little water or remaining egg white mixed with a little water. Sprinkle with poppy seeds if desired.
  12. Bake at 350 for 30-45 minutes, until golden brown.
  13. Place on wire rack to cool completely.
  14. * For Rosh Hashanah do not braid but form Challah into a round shape and add raisins (omit seeds).

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