Yield: 1 Servings
|⅔ cup||Water (barely warm)|
|1 large||Egg (or 1/4 c.egg substitute or 2 egg whites & a few drops yellow food dye)|
|2 tablespoons||Sugar or equivalent sweetner|
|1⅓ teaspoon||Salt (opt.)|
|\N \N||Raisins (opt.)|
|1⅓ pack||(2-1/4 tsp./pkg) dry yeast|
|1 \N||Egg or water spray or spray oil (for crust - opt.)|
|\N \N||Poppy seeds (opt.)|
SOURCE: I converted my conventional Challah recipe into this when I got a bread machine.
Yield: 2 regular loaves or 4 small 1. Place items A through H in mixing bucket in order listed.
2. Return bucket to bread machine, set on dough cycle and start.
3. At the end of dough cycle remove dough from machine.
4. Shape or braid. Place in greased loaf pans or baking sheets.
5. Let rise about 45 min.; after 35 min. preheat oven to 350o F.
6. Take Challah. (Break off an olive size piece of dough, say bracha & throw dough piece into bottom of oven.) 7. Brush tops with I. (sprinkle with J, if desired) 8. Bake 30 minutes, until golden brown.
9. Remove from pans immediately and let cool on towel or rack.
10. Store in tightly closed plastic bags. May be frozen.
Since we are sharing some challah recipes I thought some folks might be interested in one mixed in a bread machine. My machine will make 1-½ lb. loaves. Posted to JEWISH-FOOD digest V97 #147 by Geoffrey Withnell <gwithnel@...> on May 01, 1997