Recipe - Holiday Charlotte

1 cup Water
2 Eggs
2 tablespoon Vegetable oil
2 tablespoon Honey
1 One half teaspoon Salt
1 tablespoon Gluten Flour; 100%,Wheat
Gluten
3 One half cup Flour
2 One half teaspoon Yeast
Three fourths cup Golden raisins

EGG WASH
1 Egg; beaten with a few
1 dr Water

Add ingredients except for egg wash to bread machine in the order
recommended by the manufacturer.

Set machine for dough cycle and start it. If you used extralarge or jumbo
eggs, you will most likely need to add flour. Watch as the machine kneads
the dough. If the dough does not form a ball but sticks to the sides of the
pan, add flour, 1 tablespoon at a time. Wait until each tablespoon is
kneaded in before adding more. When dough cycle ends, remove dough to
floured board and knead a few times with floured hands. Add only as much
flour as necessary to keep dough from sticking. Shape dough into a thick
rope, then coil into a flat round, like a cinnamon roll. Move to a greased
baking sheet. Brush generously with egg wash. Cover lightly with plastic
wrap and a towel, then let rise in a warm place until doubled, about 30
minutes. Brush again with egg, then bake at 350 degrees until loaf is
golden brown top and bottom, 3040 minutes. Makes 1 large loaf.

With permission from The San Jose Mercury News, 9/11/96

Entered into MasterCook by Reggie Dwork reggie@reggie.com

Recipe by: The San Jose Mercury News, 9/11/96 Posted to JEWISHFOOD digest
V97 #238 by Nancy Berry nlberry@prodigy.net on Aug 24, 1997