Recipe - Challah 22

2/3 cup Water
2 Eggs
2 tablespoon Vegetable Oil
2 tablespoon Sugar
1 teaspoon Salt
3 cup Bread Flour; Up To 3 One fourth C
1 One half teaspoon Yeast
1 Egg; Beaten
Poppy Seeds; Optional

Add all ingredients except egg and seeds in order recommended by your
manufacturer. Use dough cycle. After machine has finished, remove dough and
divide into 3 pieces; roll each piece into a rope about 14 inches long

and braid on a greased baking sheet. Cover and let rise for about 45
minutes. Brush top with egg glaze and sprinkle with poppy seeds, if you
wish. Bake in a preheated 350 degree oven for 45 minutes.

NOTES : Challah is a very light and wonderful tasting bread. The dough is
somewhat moist, and you should add only enough flour to prevent from
sticking, either while machine is kneading or after the dough is removed.
Recipe by: The Bread Machine Cookbook, pg. 151

Posted to Breadbakers Digest by Jill & Joe Proehl jpxtwo@swbell.net on
Apr 05, 1998