Uncle Ron's take on bread machine challah

Uncle Ron is the most talented home baker that I know. If he should ever leave finance and his work with Finnish start-ups, he should start a corner shop selling pizza and bread! I would invest in that! He makes addictive Neapolitan style pizza and the Ashkenazi style challah rolls, which is a type of brioche, where extra virgin olive oil is used instead of butter. Yesterday, Ron came over for dinner and card games (Bohnanza by Uwe Rosenberg), and he delighted us with a bag full of challah, which obviously disappeared fast.  Today, when I went to the kitchen, there was just an empty 6 litre IKEA ISTAD bag left, so I had to have Axa's roasted granola for breakfast instead. 

Ron's take on (no honey in this recipe) challah rolls – adapted from Jamie Geller’s challah for bread machine recipe.   


  • 5 cups (1.2 liters) flour (semi-coarse wheat flour)
  • ½ cup (0.12 liters) sugar
  • 11 grams dry active yeast
  • 1 tablespoon salt
  • ¾ cup (0.18 liters) warm water
  • ¼ cup (0.06 liters) extra virgin olive oil
  • 2 large eggs for the dough
  • 1 large egg for egg washing finished dough


  1. Put all dry ingredients in a bowl for an electric mixer with dough hook
  2. Add all wet ingredients
  3. Mix on low speed with dough hook
  4. When done mixing, remove dough and oil the bowl with a teaspoon of oil
  5. Put the dough in the bowl and cover with cling film
  6. Let rise for 1-2 hours until about double in size
  7. Remove dough and knead by hand
  8. Put the dough back in the bowl and cover it again with cling film
  9. Let rise a second time for 1-2 hours until about double in size
  10. Preheat oven to 180 degrees Celsius
  11. Remove dough from the bowl without kneading it
  12. Cut the dough into whatever shapes are desired
  13. Place on baking sheets with baking paper
  14. Brush with an eggwash of 1 large egg beaten with a teaspoon of water
  15. Cover with sesame or poppy seeds if desired
  16. Bake in oven 180-degree oven (with no fan) for about 30 minutes