Spelt Flour Bread Machine Challah Recipes

SPELT FLOUR BREAD MACHINE CHALLAH

Steps:

• Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
• When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.
• Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

SWEET BREAD MACHINE SPELT CHALLAH

Steps:

• Put in the ingredients into your breadmachine in the order recommended by the manufacturer.
• Select 'dough cycle'.
• In my bread machine, I am able to add in raisins after the first mixing - it beeps. Check your machine for directions on adding ingredients in after starting the dough cycle.
• Preheat oven to 350°F.
• When taking out dough, if too sticky, roll in flour to ease shaping.
• Braid loaves and place in oiled baking pan (I recommend 8x4 non-stick).
• Cover with oiled plastic wrap and let rise for 45 minutes. Can skip this step if in a rush.
• Coat top with egg yolk and sprinkle with poppy or sesame seeds, if desired.
• Approximate bake time: One challah -. 45 minutes. Two challahs -35 minutes. Three challahs - 25 minutes.

BREAD MACHINE CHALLAH

Steps:

• This recipe is for a two-pound machine. Use the dough setting.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
• Check the dough after five or ten minutes of kneading. You'll want the dough to form a smooth, round ball. However, if it's a little wet, don't worry about it.
• If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
• When the dough is done put it on a lightly floured board.
• Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
• Divide the dough into three equal sections. Make each section into a ball and put it onto a cookie sheet covered with parchment paper. Cover the dough with a clean, lightweight kitchen towel. Let the dough rest for 10 minutes.
• After the dough has rested, roll each ball into a rope.
• My dough ropes were about 16 inches long. The next time I make challah bread, I'm going to make them longer.
• Take the dough rope on the right and pass it over the center rope That dough rope is the new center rope. Then take the rope on the left and pass it over the center rope. It's now the center rope. Repeat until you get to the end of the dough ropes.
• Tuck the ends underneath. Move the braided bread to a cookie sheet that's been greased or covered with parchment paper.
• Cover the bread with a clean, lightweight kitchen towel and let the bread rise for an hour
• Remove the towel. Brush the bread with the egg wash.
• Bake the bread in a 350-degree oven for 30 to 35 minutes. If the bread starts to get too brown you may want to put a sheet of foil over it for the last 10 to 15 minutes of baking.