Bread Machine Shabbat Challah

Begin by placing the warm water, salt, sugar, margarine, egg, bread flour, and yeast in a bread machine's pan in that precise order. Set the machine to its dough setting, then initiate it.

Once the dough cycle is complete, transfer the dough onto a surface dusted with flour. Divide the dough into three equal parts and shape them into long, cylindrical ropes approximately one-third the thickness of your thumb and twelve inches in length. The ideal shape is a rope that is fatter at the center and thinner towards the ends. Next, pinch the top of three ropes together to form a single strand, and braid them into a cohesive loaf. Begin braiding by moving the rightmost rope over the central strand, followed by the leftmost rope over the new middle strand. Continue this pattern of alternating sides until your loaf is fully braided, then pinch the ends together and tuck them under for a neat appearance.

Prepare a baking sheet by greasing it or lining it with parchment paper. Place the braided challah on the prepared sheet and cover it with a plastic bag to prevent drying out. Allow the loaf to rise in a warm environment until it has doubled in size, approximately one hour.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a small bowl, whisk together one egg, one tablespoon of water, and vanilla to create the glaze. Brush this mixture onto the challah, followed by any optional toppings you may desire.

Place the braided loaf in the preheated oven and bake until it is golden brown and sounds hollow when tapped, typically between 35 to 40 minutes.