Recipe - Gladys Westons Challah

1 cup Water
2 Eggs ; or One half cup egg beaters
2 tablespoon Oil
2 tablespoon Sugar
1 One half teaspoon Salt
3 cup Bread flour
2 One half tablespoon Bread flour
1 One half teaspoon Yeast; granulated

Yeild 1 loaf

Place all ingredients in the bread machine as listed by your
manufacturer.Use the basic bread mode and medium crust setting. If you wish
after the last rise, brush the top with some beaten egg. Or you can make
the bread in the dough cycle, remove dough and let rest in the refrigerator
10 to 15 minutes. then remove and braid as usual for a challah.Let rise
double OR use the micro to rise bread: place a 6 ounce glass of water in the
corner of the micro. Cover bread with wax paper. Heat 3 minutes on defrost
or warm setting. lest rest 3 minutes and again heat 3 minutes on defrost.
allow to rest 6 minutes prior to baking.Brush with egg wash and bake in a
preheated 375 oven while warm. Either method youll have a light fluffy
golden challah!
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Joan,"Flour Power" LIR119@delphi.com
NOTES : This is always light and fluffy! Its much better with real eggs
and not eggbeaters.