| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
Bread machi, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
|
Eggs |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Honey |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Gluten Flour; 100%,Wheat Gluten |
| 3 1/2 |
c |
Flour |
| 2 1/2 |
ts |
Yeast |
| 3/4 |
c |
Golden raisins |
| 1 |
|
Egg; beaten with a few |
| 1 |
dr |
Water |
INSTRUCTIONS
EGG WASH
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@reggie.com>
Recipe by: The San Jose Mercury News, 9/11/96 Posted to JEWISH-FOOD digest
V97 #238 by Nancy Berry <nlberry@prodigy.net> on Aug 24, 1997
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