{"id":824,"date":"2017-09-25T01:55:06","date_gmt":"2017-09-25T06:55:06","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=824"},"modified":"2021-10-05T20:57:35","modified_gmt":"2021-10-06T00:57:35","slug":"bread-machine-sweet-challah-dough-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/bread-machine-sweet-challah-dough-recipe\/","title":{"rendered":"Bread Machine\u00a0Gluten-Free Sweet Challah Dough Recipe"},"content":{"rendered":"

Bread Machine Sweet Challah Dough Recipe<\/span>
\nDairy-Free, Gluten-Free<\/span><\/span><\/b><\/p>\n

Make Challah, Dinner Rolls, Coffee Cake and *More…<\/p>\n

<\/span><\/strong><\/span><\/p>\n

This recipe makes sweet yeast dough 1.5 lbs of \u00a0bread:<\/span><\/strong><\/span><\/p>\n

For 2 medium braided loaves of challah, but also makes
\n<\/strong><\/span>* Bread, rolls, crescents, donuts, <\/span><\/strong><\/span>cinnamon buns, pastries,
\nrugelach, garlic knots,<\/span> \u00a0zeppolas<\/span>… (see below)<\/span><\/strong><\/p>\n

\u00a0<\/span><\/strong><\/span><\/p>\n

Bread machines are all quite similar. I highly\u00a0recommend buying an
\ninexpensive <\/span><\/span>one. \u00a0It turns dough-making into a no-brainer. \u00a0Today’s
\neven have <\/span>gluten-free settings. You’ll eat healthier baked goods,
\n(chemical-free), and <\/span>you can do more\u00a0important things\u00a0in the time it
\ndoes your work for you.<\/span><\/p>\n

The bread machine in this instance is used to blend the\u00a0ingredients
\ninto dough <\/span>to shape, and then warm until the dough rises.<\/span><\/p>\n

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\"\"<\/span><\/p>\n

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\nIngredients <\/b><\/span>
\n
\n3\/4 cup water (85 to 105 degrees-F)<\/span><\/p>\n

2 large eggs at room temperature<\/span><\/p>\n

(to warm cold eggs place in hot tap water )<\/span><\/p>\n

1\/3 cup oil, (olive, avocado or coconut)
\n<\/span>
\n 2 teaspoons honey
\n<\/span>
\n 1\/4 cup dark brown sugar
\n<\/span>
\n 1\/4 cup raw or any sugar
\n<\/span>
\n 1 teaspoon salt
\n<\/span>
\n2-3\/4\u00a0 \u00a0cups oat flour
\n1-1\/2 cups tapioca starch\/flour<\/span><\/p>\n

2 1\/2 teaspoons active dry yeast<\/span><\/p>\n

 <\/p>\n

Procedure<\/span><\/p>\n

Insert the dough paddle.<\/span><\/p>\n

Place in warmed bread pan, in this order:<\/b><\/span><\/p>\n

(Pre-warm the pan by filling with hot tap water and emptying)
\n<\/span>
\n<\/strong><\/span>1 – Add warm water 85 to 105 degrees-F.
\noil, eggs, and honey<\/span><\/p>\n

2 – Add salt, and sugar, and add flour.<\/span><\/p>\n

3 – Make a well in the flour, add yeast.<\/span><\/p>\n

Select the dough cycle. Press Start.
\n<\/span>
\n Feel dough at 5 minute intervals until it looks smooth,
\n<\/span>
\n feels slightly tacky, yet pulls from pan cleanly.
\n<\/span>
\n (add extra water by tsp if dough bangs or feels too dry)<\/span><\/p>\n

Remove immediately when machine beeps.
\n<\/span><\/p>\n

Warm your oven by turning it on at about 170-F for almost a minute.<\/span><\/p>\n

Shut heat and turn on oven light to keep it warm.<\/span><\/p>\n

 <\/p>\n

If desired blend in 1\/2 cup chocolate chips<\/span><\/p>\n

or dried fruit.<\/span><\/p>\n

\"\"<\/p>\n

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\"\"<\/strong><\/span><\/p>\n

For Challah Braid<\/span><\/strong><\/p>\n

4 – Divide the dough in half to make two 3\/4 lb challahs.<\/span><\/p>\n

5 – Divide first half of dough into three pieces.<\/span><\/p>\n

6 – Roll each section in your hands into a long strand.<\/span><\/p>\n

7\u00a0– Place 3 strands on greased or parchment-lined baking sheet.<\/span><\/p>\n

8 – Braid (criss-cross) the three strands pinching together at ends.<\/span><\/p>\n

9 –\u00a0Brush or spray shaped dough lightly with oil.<\/span><\/p>\n

10 -Repeat with remaining 1\/2 of dough, for second challah.<\/span><\/p>\n

11 – \u00a0Cover with a high cover or if you have none place a bowl\u00a0<\/span><\/p>\n

of hot water on the rack beneath it. You don’t want the wet dough
\nto touch the cover when it rises.<\/span><\/p>\n

Place in pre-warmed oven until risen and doesn’t spring back<\/span>
\nwhen pressed.<\/span><\/p>\n

 <\/p>\n

Optional:\u00a0 For gloss<\/strong>, just\u00a0<\/span>before baking brush with well-beaten egg.<\/span><\/p>\n

Optional:<\/strong> Sprinkle gloss with sesame or poppy seeds.<\/span><\/p>\n

 <\/p>\n


\nFrom that dough you can also make rolls, buns, Danish pastry.
\n<\/strong><\/span>
\n The quick way is to cut the mound and shape into balls.<\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/span><\/p>\n

Or:
\n<\/span>
\n Place balls in a greased 9 inch cake pan (almost touching) for<\/span><\/p>\n

pull-apart rolls.<\/span><\/p>\n

OR cut other half of dough in 8 strands. Twist into knots.<\/span><\/p>\n

OR roll out 8 pieces to 1\/4 inch thick. Sprinkle centers with<\/span><\/p>\n

cinnamon-sugar and raisins or dried fruit. Roll up for buns.<\/span><\/p>\n

Place swirls up on 9 inch round pan.<\/span><\/p>\n

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\"\"\u00a0<\/span><\/p><\/blockquote>\n

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.\u00a0<\/span><\/p>\n


\nThe fancy way (not much more effort)<\/strong>
\n<\/span>
\n Form into long strands and bend into knots.<\/strong><\/span><\/p>\n

Brush with egg wash and sprinkle on seeds<\/span><\/p>\n

or dried onion and garlic for EVERYTHING ROLLS.<\/span><\/p>\n


\n<\/span>
\n \"\"<\/span><\/p>\n

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 <\/p><\/blockquote>\n

 <\/p>\n

 <\/p>\n

Or:
\nRoll dough into 1\/8″ thin squares, start at corner<\/span><\/strong><\/span><\/p>\n

to roll diagonally,\u00a0and bend into crescent shape.<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n


\nCover dough and let rise at 75\u00ba to 85\u00ba
\n<\/strong>\u00a0\u00a0<\/span>
\nfor 40 minutes, or until risen noticeably in size, or it doesn’t\u00a0<\/span><\/p>\n

spring back if pressed. (Best to keep in pre-warmed oven with<\/span><\/p>\n

only the oven light on for warmth). Do not let it double.
\n<\/span><\/p>\n

 <\/p>\n

Brush on Egg wash<\/strong>\u00a0for shine, and bake.
\n<\/strong><\/span>
\n (1 egg + 1 tablespoon nondairy milk, beaten)
\n<\/span>
\n to create shine and to adhere optional sesame
\n<\/span>
\n or poppy seeds .<\/span><\/p>\n

 <\/p>\n

Preheat oven 325 degrees\u00a0<\/strong><\/span>
\n
\nBake for 15 to 20 minutes\u00a0<\/strong><\/span>
\n
\nCool on a wire rack.<\/strong><\/span><\/p>\n

 <\/p>\n

* For Regular Sweet Yeast Bread<\/strong><\/span><\/p>\n

Shape into loaves, or put dough into greased loaf<\/span><\/p>\n

or muffin pans.<\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/span><\/p>\n


\n* Cinnamon-raisin Buns, \u00a0or Pastries (Rugelachs)<\/span><\/strong><\/span><\/p>\n

Roll out dough in a rectangle.<\/span><\/p>\n

Spread with desired filling.<\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Roll like a jelly roll. cut in 1″ slices.<\/span><\/strong><\/span><\/p>\n

For pastries,<\/span><\/p>\n

Brush with egg wash, Roll in granulated sugar.<\/span><\/p>\n

Cut into slices. And Bake.<\/span><\/p>\n

\"\"<\/span><\/p>\n

For Buns<\/span><\/p>\n

Lay slices on parchment, bake with open side up.<\/span><\/p>\n

\"\"<\/span><\/p>\n


\nAfter rise of shaped dough, For Donuts or Zeppolas<\/strong><\/span><\/p>\n

drop knots or rounds in two inches of preheated oil at 375-F<\/strong><\/span><\/p>\n

Fry until brown on each side. (About 2-3 \u00a0minutes per side).<\/span><\/p>\n

Shake in a bag containing a cup powdered or granulated sugar<\/span><\/p>\n

and optional tsp cinnamon.<\/span><\/p>\n

 <\/p>\n

For Garlic knots<\/strong>, \u00a0Fry knots as above\u00a0<\/strong>after second rise.<\/strong><\/span><\/p>\n

Mix 1\/2 cup olive oil and a tsp minced garlic in a plastic bag,<\/span><\/p>\n

and insert fried knots one at a time. Shake to coat.<\/span><\/p>\n

<\/a><\/p>\n

 <\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Bread Machine Sweet Challah Dough Recipe Dairy-Free, Gluten-Free Make Challah, Dinner Rolls, Coffee Cake and *More… This recipe makes sweet yeast dough 1.5 lbs of \u00a0bread: For 2 medium braided loaves of challah, but also makes * Bread, rolls, crescents, donuts, cinnamon buns, pastries, rugelach, […]<\/p>\n","protected":false},"author":1,"featured_media":826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,63,75,74,32],"tags":[133,155,150,148,23,149,471,153,151,147,152,472],"class_list":["post-824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-dairy-free","category-dinner","category-kosher-pareve","category-lunch","tag-bread","tag-challah","tag-cinnamon-buns","tag-crescents","tag-dairy-free","tag-donuts","tag-dough","tag-garlic-knots","tag-pastries","tag-rolls","tag-rugelachs","tag-zeppolas"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=824"}],"version-history":[{"count":48,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/824\/revisions"}],"predecessor-version":[{"id":7045,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/824\/revisions\/7045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/826"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}