Bread machine holiday challah
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 2 | Eggs | |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Honey |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Gluten Flour, 100%; Wheat Gluten |
| 3½ | cup | Flour |
| 2½ | teaspoon | Yeast |
| ¾ | cup | Golden raisins |
| Egg wash: | ||
| 1 | Egg; beaten with a few | |
| Drops of water | ||
Directions
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 extra-large 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, 30-40 minutes. Makes 1 large loaf.
With permission from The San Jose Mercury News, 9/11/96 Entered into MasterCook by Reggie Dwork <reggie@...> Posted to Digest bread-bakers.v096.n041 Date: Wed, 11 Sep 1996 10:54:26 -0700 From: Reggie Dwork <reggie@...>