challah bread - abm - large loaf

1 Loaf
¾ cup Water
3 cups White bread flour
2 tablespoons Sugar
1½ teaspoon Salt
¼ cup Butter
Egg yolk
¾ teaspoon Poppy seeds
1¼ teaspoon Yeast, fast rise or machine or -
2¼ teaspoon Yeast, active dry
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Source: Electric Bread

This light egg bread represents the manna of the desert in Jewish tradition. For special holidays, the dough can be styled into a variety of shapes.

For traditional braided Challah, mix ingredients (without poppy seeds) in the dough cycle. Turn dough out onto a floured surface, punch down, divide into ropes and braid, pinching dough together at ends. Top with poppy seeds. Lift onto greased baking sheet and allow to double, about one hour. Bake at 375 degrees for 20-25 minutes.

Use regular or rapid bake cycle.

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