The request was for a challah recipe which could be made in a bread machine. I don't have a bread machine, so I can't be sure that this recipe will make the transition to machine kneading; but if it won't, yard-sale the machine and start kneading by hand. I use the "sponge" method of bread making as described in the Tassajara Bread Book.
Challah, 2 medium loaves (dough may also be used for cinnamon-raisin bread or onion rolls)
1 T (1 envelope) dry yeast
1 1/3 t salt
1 t sugar
grated peel of 1/2 lemon *
1 1/3 C lukewarm water
1/3 stick (2 2/3 T) margarine, melted
1/3 C honey
2 eggs, beaten
* omit lemon peel for onion rolls
3 C flour (approx.)
3 more C flour
one more egg, or just yolk, beaten
Dissolve yeast and sugar in lukewarm water. When it is dissolved, add it to honey, beaten eggs, and 3 C of the flour. Beat well and let stand in a warm place for at least 20 minutes (an hour, or until batter is very bubbly, if possible). Add salt, lemon peel, and melted
margarine; beat; fold in remaining 3 C flour; knead until dough is smooth and elastic (the "sponge" rising reduces the amount of kneading necessary); let rise until doubled. To make a challah, divide half the dough into 6 pieces and roll each into a long rope (about a foot long). Braid the six ropes together: join six ropes at one end; braid by leading the outside rope under the nearest 3 ropes, then back over one; then the same with the other outside rope. If you can find a copy of the Ashley Book of Knots, this is knot 3003. Brush the top with a beaten egg yolk or whole egg for a glaze.
To make cinnamon-raisin bread, flatten the other half of the dough into a big rectangle, sprinkle with raisins and cinnamon and a little brown sugar, roll up like a jelly roll; flatten again, sprinkle atain, roll up again and place in a loaf pan.
Of course, you can make two challahs (challot) or two cinnamon-raisin breads.
Bake 350 degrees until done -- I'm not sure how long, but check after 1/2 hour.
According to Jewish tradition, you're supposed to remove a lump of the dough (I'm not sure if it should be the size of an olive or of an egg) and burn it. This is the original meaning of "challah" and you will see on a box of matzoh the words "challah has been taken" to indicate that such has been done with the matzoh dough.
Challah was originally a special treat for the sabbath -- you probably ate coarse pumpernickel the rest of the week, and white flour was very luxurious. It's a little like "Mammy's little baby loves sho'tnin' bread" as opposed to the cornbread that the slaves got. You can make this recipe with 50% whole wheat flour, but to me the more whole wheat flour you use the less you have the special sabbath treat.
