| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Warm Water |
| 2 1/4 |
ts |
Yeast (not rapid rise – but the regular jar kind) |
| 1/2 |
c |
(scant) Sugar |
| 1/2 |
c |
(scant) vegetable oil |
| 2 |
ts |
Salt (up to 3) |
| 1 |
|
Whole egg plus |
| 1 |
|
Egg yolk |
| 4 |
c |
Flour |
INSTRUCTIONS
Put into bread machine in the order listed.
Set the machine on Sweet Dough. After the machine is done, let it the dough
rise again in the machine. I then punch it down, take it out, and put it
into an oiled bowl and cover it. I let it sit for about an hour (If I have
time, If I don't then I skip this rise) I then, punch it down, and make my
braids. (I do a four braid). This will make 2 med loafs or one large loaf.
Put the Challah (or challot) on greased cookie sheet(s), cover and let rise
for an hour. Before baking, brush with a beaten egg mixed with a bit of
water, sprinkle with sesame or poppy seeds. Bake at 325 for 30-45 minutes,
until golden brown.
Posted to JEWISH-FOOD digest V96 #53
Date: Wed, 16 Oct 1996 09:40:17 +0000
From: "Andrea Herrera" <andreah@utj.org>
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”