Challahs (or Seeded Loaves) in the Bread Machine

A recipe from the “Bread Machine Secrets”. I sprinkle the finished challahs with large oat flakes, black and white sesame seeds, and various other seeds. Sometimes I make loaves instead of challahs; they turn out very pretty, and you can sprinkle all sorts of things into the slashes on the loaves :). The flavor depends very much on the flour—the better the flour, the tastier the challahs—and also on freshness, so I freeze them as soon as they have cooled.

3 cups water (standard disposable cups, about 180 ml—I fill them to the brim) 1/4 cup vegetable oil 1 tbsp. salt 4 tbsp. sugar (preferably classic demerara חום בהיר)—you can use even more sugar if you like sweet challahs 1 kg flour (white or 70/80%—a mixture is fine; I sometimes use 100% Rubinfeld, but my children like it less) 1 tbsp. dry yeast (the amount depends on the yeast; sometimes you need to increase it to 2 tbsp. It is important to know that if the yeast is fresh and you use more than needed, the challahs come out “split,” so if the yeast is fresh, 1 tbsp. is enough)

Set the bread machine to the “dough” cycle (on mine, this takes 1,5 hours). Once the dough has risen, immediately shape the challahs/loaves/rolls, cutting the dough into pieces with a knife and shaping them with the cut side facing up, so the rolls will have an even shape. Braid traditional challahs as usual.

Place the shaped dough on a baking sheet lined with parchment, brush with beaten egg, sprinkle with various seeds, and leave in a warm place for about an hour.

Bake at 180 degrees for 20-25 minutes, depending on the size of the challahs and your oven (it is best to keep an eye on them the first time). Once the challahs have cooled, pack them in a sturdy bag and freeze.

Photos of the seeded loaves:

before baking

after baking