Leftover Bread {Recipe: Bread Machine Challah}

Challah BreadI see recipes all over the web that call for leftover or day old bread. Bread puddingFrench toast, homemade croutons… I bookmark these recipes, thinking someday I’ll make them.

The problem is my family doesn’t seem to know what leftover bread or day old bread is. It doesn’t exist. I make bread, I serve bread, we eat bread until it is all gone. Homemade bread isn’t something that we savor or get the luxury of enjoying day after day. My family is a bunch of bread eating crazies…we love our bread. Sometimes I pull it out of the oven, it cools for a few minutes and it is gone before I can serve it with dinner. It’s drastic around here, seriously.

Challah is one of my favorite breads to make and to eat. This slightly sweet bread with a tender, crispy outer crust doesn’t last long in our house. I imagine Challah does go perfectly in bread pudding or French toast. I hear it also makes some pretty darn tasty homemade croutons. Try a loaf and see… can you make Challah last longer than a day in your house?

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Recipe: Bread Machine Challah (Slightly adapted from Betty Crocker.com)

  • 3/4 cup plus 1 tablespoon warm water
  • 1 egg
  • 2 tablespoons butter
  • 3 1/4 cup bread flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons Kosher salt
  • 1 1/2 teaspoons yeast
  • 1 egg yolk
  • 2 tablespoons cold water
  • 1/2 teaspoon Kosher salt
  1. Place all ingredients except egg yolk, cold water and final 1/2 teaspoon Kosher salt into your bread machine pan in the order recommended by the manufacturer.
  2. Select Dough/Manual cycle.
  3. Once dough cycle is complete, Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
  4. Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with remaining Kosher salt. Bake about 25 minutes or until golden brown.

 

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Comments

  1. says

    uhm . . . yeah . . . we are bread eating people here too . . . which is exactly why i don’t make bread on a regular basis . . . because there are only TWO of us and i seriously cannot buy bigger undies . . . not even for Challah that is as GORGEOUS as yours – those photos Kristen – WOW!!

  2. Liz Gerstung says

    Challah DOES make FABULOUS French toast! I would love to make my own…I don’t have a bread machine – just a KitchenAid mixer – could I do this recipe with that and patience?

  3. Elle Hyson says

    Challah is what I grew up with every Friday night – it was bakery bought but 80 plus years ago some bakery bread was really excellent. I have made Challah quite often but as the years crept up, I discovered the taste doesn’t have to be lost if the dough is baked in a loaf pan – it is still wonderful. And still makes great French toast or bread pudding.

  4. says

    Oh my that is gorgeous! I know what you mean, bread never last long in our house either.I live with the doughboy himself and his little minions :) I can’t wait to try this.

  5. Eileen Goodall says

    For years I have been trying to bake bread and although my family have eaten I have always considered my attempts to be failures UNTIL tonight when I tried your WONDERFUL recipe, it looks, smells and tastes fabulous and I am ridiculously pleased with myself, just want to say thank you, thank you, thank you x

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