Try this simple and delicious Bread Machine Challah recipe.
- Carbohydrate 42.8592116461006 g
- Cholesterol 2.31666666793469 mg
- Fat 4.41110768268292 g
- Fiber 1.41977249402603 g
- Protein 7.7684991859954 g
- Saturated Fat 1.11295901934408 g
- Serving Size 1 1 Serving (95g)
- Sodium 62.1069701646975 mg
- Sugar 41.4394391520746 g
- Trans Fat 0.491786332276898 g
- Calories 245 calories
Step-by-step
- Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings. Start.
Ingredient lists omit the thermal behavior of yeast inside an enclosed machine pan. Liquid temperatures must register between 105 and 110 degrees Fahrenheit before contacting active dry yeast; anything above 120 degrees will kill the fungus entirely. Bread flour contains a higher protein content than all-purpose flour, typically around 12 to 14 percent, which develops the necessary gluten network to support the rich addition of eggs and fat. When loading the canister, always place liquids at the base and dry ingredients on top, ending with yeast nestled in a small indentation in the flour. This prevents premature activation before the machine initiates its cycle. Once the automated kneading and rising phases conclude, the interior dough temperature should read roughly 190 degrees Fahrenheit at the center of the loaf. Store the finished bread in a paper bag at room temperature to preserve the crust, consuming within three days or slicing and freezing for longer storage.
