Perfect Breadmaker Challah Recipe!

Unlike on Passover, when we refrain from eating bread, during the upcoming holiday of Rosh HaShana, the Jewish New Year, it is encouraged to bake and eat a round challah.  The roundness of the challah represents the cycle of life, and of the year coming full circle.  Challah is a traditional Jewish braided egg bread that is typically served on Shabbat (the Sabbath).  During Rosh HaShanah, however, the loaves are shaped into spirals or rounds symbolizing the continuity of Creation. Sometimes raisins or honey are added to the recipe in order to make the resulting loaves extra sweet.

Here is a basic breadmaker challah recipe that I use weekly.  You can add in or top the challah with different ingredients such as apples, figs, honey, or a sugary sweet topping for a new twist.

Ingredients:
3/4 cup water
2 eggs
3 tablespoons olive oil
3 cups bread flour -- you can use white if you want.  For a healthier twist (hey, I'm a Colorado girl!) I usually use 1 3/4 cups white, 1 cup whole wheat, and 1/4 cup of hemp seed, flax seed, or psyllium husk, depending on what I have on hand that day.
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast

Directions:
1.  Add ingredients to the pan of the bread machine in the order listed above.
2.  Select the Dough setting.

(while the machine is working furiously to make the challah, you can go get your nails done, or clean the house, or pick out the perfect outfit to wear that night). . .

3.  When the cycle is complete, take out the dough and braid or shape it as desired.
4.  Let the shaped challah rise in a warm place for another 45 minutes.  If you would like, you can beat an egg and brush it lightly over the challah at this point for a glossier finish.
I put the challot in silicone bread pans.  They just pop right out when they're done with very little mess.
5.  Bake at 350 for 25-35 minutes.
6.  Try to refrain from eating it until the whole crowd gathers.  Just try!  It's challenging . . 

7.  Eat and enjoy :)