Bread Machine Challah Bread

in Guest Recipe Book

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Servings: Makes 1 1/2-pound loaf or 2 small loaves

Comments: A great way to enjoy making Challah Bread. Using your bread machine on the Dough Cycle makes the job alot easier since your machine will do most of the work, the kneading and the rising. All you have to do is place the ingredients in the bread machine, turn it on to the dough/manual cycle, then remove the dough once it has risen. Then shape the bread, give it one more short rise and then bake in your oven. This bread can also be done completely in the bread machine if you want a traditional 1 1/2 pound loaf of bread. Just set your machine to the Basic Cycle/Medium Crust and let the machine do all the work. You will have a wonderfully tasty Challah to serve to your family or friends. They won't believe you made this in a bread machine and really, why tell them anyway? If desired, top the loaf or loaves if making 2 smaller loaves from this recipe, with sesame or poppy seed. Either one of these or a combination of both will enhance the delicious flavor of this traditional Jewish bread. Whether you decide to make the bread completely in your bread machine or take it out and braid and bake it in the oven, the outcome is sure to please.

Ingredients: 3/4 cup warm water (110 degrees F/43 degrees C) 1 large egg 3 tablespoons butter or margarine, cut into small pieces, or 2 tablespoons vegetable oil 1 1/4 teaspoons salt 3 cups bread flour (unbleached all-purpose flour may be substituted for the bread flour, if needed) 1 tablespoon granulated sugar 2 tablespoons clear honey 2 teaspoons bread machine yeast or instant yeast For Dusting Baking Pan: (optional) Cornmeal Egg Wash: 2-3 large egg yolks 2 tablespoons water Topping: (optional) Sesame or poppy seeds

Instructions: Note: You will need 2 baking sheets if making 2 smaller loaves (or one very large baking sheet will work also). Lightly grease or line with parchment paper one or two baking sheets. Dust greased baking sheet (or parchment paper lined sheet) with cornmeal (dusting your baking sheet with cornmeal is optional but it gives the crust a nice flavor and texture). Add warm water, egg, butter (or margarine or vegetable oil, if using), salt, flour, sugar, honey and yeast to bread machine pan in the order recommended by manufacturer. Select the Dough Cycle of your machine. Start the cycle. When dough cycle is complete, remove dough from machine to a lightly floured work surface. Punch dough down and let rest for 5 minutes. If necessary, knead in enough flour to make dough easy to handle. Making 1 loaf: If making one 1 1/2-pound loaf, divide dough into 3 equal size pieces and roll each piece into 20-inch long rope. Place ropes on prepared baking sheet that have been dusted with cornmeal (dusting baking sheet with cornmeal is optional). Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat braiding to the end of loaf. Pinch ends to seal and tuck under dough. Making 2 smaller loaves: If making two smaller loaves, divide dough in half. For each loaf, divide dough into 3 equal size pieces and roll each piece into a 12-inch long rope (you will have 6 ropes if making 2 smaller loaves). Place ropes on prepared baking sheets dusted with cornmeal (dusting with cornmeal is optional). Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat braiding to the end of loaf. Pinch ends to seal and tuck under dough. Repeat braiding with remaining 3 ropes for second loaf. Egg Wash: Lightly beat egg yolks with water. Brush loaf (s) with half of the egg wash, saving the remaining egg wash to brush loaf (s) again before baking. Cover with plastic wrap and place a smooth cotton kitchen towel over plastic wrap and let loaf (s) rise in a warm, draft-free place until almost doubled in size, 45 to 50 minutes. Baking: Brush loaf (s) with the remaining egg wash. If desired, sprinkle loaf (s) with sesame or poppy seeds and bake at 375 degrees F/190 degrees C for 25 to 30 minutes or until done (bread is done if it registers 190 degrees F/87 degrees C with instant-read thermometer). Tip: Cover bread with aluminum foil after 10 to 15 minutes of baking to prevent excess browning (for even browning when baking two loaves, switch positions of sheets halfway through baking). Remove bread from baking sheet and cool completely on wire rack. Storage: Bread may be frozen once cooled completely (2 hours). Wrap in aluminum foil, then place bread in a ziploc bag. Label and date. Bread can be frozen for up to 3 months. Thaw for 1 hour at room temperature before serving. Makes 1 (1 1/2-pound) loaf or 2 small (3/4 pound) loaves. © 2006 Photograph taken by Diana Baker Woodall

Date: April 7, 2006

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