CHALLAH
Number Of Ingredients 10
Steps:
- Measure carefully, placing all ingredients except egg yolk, cold water and pappy seed in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Braid ropes gently and loosely, starting at the middle. Pinch ends to seal tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Mix egg yolk and cold water brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.1 slice: 165 calories (25 calories from fat) 3g fat (1g saturated) 35mg cholesterol 330mg sodium 31g carbohydrate (1g dietary fiber) 5g protein.SUCCESS TIPTo keep that pretty braid shape, be careful not to stretch the dough as you are making the braid. Also, starting in the middle will help prevent the dough from stretching.Did You KnowChallah (pronounced khah-lah) is traditional Jewish yeast bread served for everyday meals as well as special holidays and Sabbath. The braid is the classic shape for this rich, tender dough, but it can be formed into other shapes. No matter what shape or form, it still tastes delicious!ShapingBraid ropes gently and loosely, starting at the middle.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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