Challah
Submitted by caw0127 on August 29, 2004 at 6:41 am

DESCRIPTION
Challah

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
CHALLAH
(Non-Dairy Version)

1/2 Cup of water
3 Eggs
1/4 Cup of Oil
1/4 Cup of Honey
2 Teaspoons of Vanilla

3 Cups of Flour
1/4 Cup of Potato Flour (opt.)
1 1/4 Teaspoons of Salt

2 1/4 Teaspoons of Yeast

CHALLAH
(Dairy Version)

1/2 Cup Milk
3 Eggs
1/4 Cup of Butter
1/4 Cup of Honey
2 Teaspoons of Vanilla

3 Cups of Flour
3 Heaping Tablespoons of Lora Brody Dough Relaxer (opt.)
1/4 Cup of Potato Flour (opt.)
1 1/4 Teaspoons of Salt

2 1/4 Teaspoons of Yeast

TOPPING FOR BOTH

1 Beaten Egg
Sesame seed or poppy seed

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Put all ingredients in the Bread Machine.

Select "Dough" setting - press start.

After the dough has been mixing for about 7 minutes check.. There should be a small smear of dough on bottom of pan. If not add water 1 Tablespoon at a time (let it mix for about a minute before adding more) until you see the smear of dough about the size of a man's finger on the bottom of pan.

If there is a lot of dough on the bottom of the pan, add 1 Tablespoon of flour at a time (let it mix for about a minute before adding more) until you see the smear.

When dough cycle is complete, turn dough out onto a surface that has been sprayed with cooking oil spray. Divide dough into three equal pieces. Roll them into ropes about 18" long and braid.

Put on greased cookie sheet.

Brush top with beaten egg and sprinkle with seeds.

Cover with plasic wrap sprayed with cooking oil spray.

Let dough rise for about 45 minutes - about 3/4 of the way to doubling in size.

Place in a COLD oven. Set temperature to 350 degrees. (After baking for about 25 minutes see if bread is firm enough to stick in temperature probe (halfway down into the middle of the loaf of bread). When probe reaches 190 degrees bread is done.

If dough starts to brown too much tent with foil.