- 57 -
CHALLAH BRAID
CHALLAH BRAID
Dough Regular Large
Egg (room temperature) 1 1
+ enough Water (80°F/27°C) to equal
3
⁄
4
cup 1 cup + 1 tbsp
Lemon Juice 1 tsp 1 tsp
Oil 2 tbsp 3 tbsp
Sugar 1
1
⁄
2
tbsp 2 tbsp
Salt 1 tsp 1
1
⁄
2
tsp
Bread Flour 2 cups 3
1
⁄
4
cups
Active Dry Yeast 1 tsp 1
1
⁄
2
tsp
Glaze:
Egg Yolk, beaten 1 1
Water 1 tbsp 1 tbsp
Topping:
Poppy Seeds 1 tsp 1 tbsp
Method
1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan.
Place the dough ingredients into the bread pan in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan. Place on a
lightly floured surface.
5. Divide dough into thirds, making 3, (10 inch-regular), (13 inch-large) ropes with tapered ends.
Pinch ropes together at one end, braid together, pinching together at other end and secure braid.
6. Transfer braided dough to greased baking sheet; let rise until doubled in size, about 45 minutes.
7. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake in preheated
375°F oven for 25 minutes or until golden brown.
To Next Page
Loading...
