CHALLAH BRAID
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Dough
I
CHALLAH BRAID
Regular
I
Large
Egg (room temperature) 1 1
+ enough Water (80°F/27_C) to equal _4 cup 1 cup + 1 tbsp
Lemon Juice 1 tsp 1 tsp
Oil 2 tbsp 3 tbsp
Sugar 1½ tbsp 2 tbsp
Salt 1 tsp 1_ tsp
Bread Flour 2 cups 3¼ cups
Active Dry Yeast 1 tsp 1_ tsp
Glaze:
Egg Yolk, beaten 1 1
Water 1 tbsp 1 tbsp
Topping:
Poppy Seeds 1 tsp 1 tbsp
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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
3751= oven for 25 minutes or until golden brown.
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