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Cool Cats Challah (with breadmaker)

NateHevens Recipe by
(1 review)
Cool Cats Challah (with breadmaker)
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 24
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This is a recipe for challah my mom got from a family friend, and it's one of the best challahs I've ever had. This version is with a 1.5-pound-loaf breadmaker 0 Items


tsp Dry Yeast
cup Warm Water
cup Sugar
cups Bread Flour
tsps Salt
cup Oil
Large Eggs


  • 1 Make sure ALL the ingredients are warmed to room temperature.
  • 2 In breadmaker, combine all ingredients as stipulated in breadmaker user manual, then set breadmaker to dough and let run to completion.
  • 3 Knead the now-made dough on a floured surface, adding flour as needed to prevent sticking, until the dough is smooth (about 8 to 10 minutes). At this point, the dough can be placed in a large oiled bowl, covered with a lid or plastic wrap, and placed in the refrigerator overnight.
  • 4 The next day, remove the dough from the bowl, punch it down, and split into two halves.
  • 5 Now, take one half, split into three pieces (as equal as possible), roll those three pieces into snakes, pinch down the ends, and begin to braid the three pieces together.
  • 6 Place this onto a greased baking sheet, then do the same with the second half, placing that on either the same baking sheet (if there's room) or another one (I personally find it easier to do the braiding right on the greased baking sheet because this way you don't have to worry about messing up the braid trying to transfer it to the baking sheet, but you can do it whichever way you want).
  • 7 Preheat the oven to 350 degrees. Bake the loaves for 30-40 minutes, tenting them with foil if they brown too quickly.
  • 8 Serve warm.

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