| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Warm Water |
| 2 1/4 | t | Yeast, not rapid rise – but |
| the regular jar kind | ||
| 1/2 | c | scant Sugar |
| 1/2 | c | scant vegetable oil |
| 2 | t | 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 1945
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 366.1mg
Sodium: 4747mg
Potassium: 625.4mg
Carbohydrates: 382.5g
Fiber: 13.5g
Sugar: 1.6g
Protein: 60.6g