| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | ts | Yeast |
| 2 1/2 | c | Bread flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 3 | tb | Melted butter |
| 2 | Yolks | |
| 2/3 | c | Apple juice |
INSTRUCTIONS
Put the ingredients in your machine in your usual order, on the White Dough cycle. Try not to peek during the rise time. Dump the dough onto a lightly floured board, divide into 3 sections, stretch to about 8-9" ropes, and braid. ( Other shapes such as big circles ringed together are also exquisite).In the meantime, heat oven to Warm. When temperature is reached, TURN THE OVEN OFF. Put the challah braid onto a greased cookie sheet .Place in warmed oven for half an hour to rise. Remove from oven and now preheat the oven to 350. Apply a glaze by brushing with a mixture of an egg yolk and a tablespoon of water. Sprinkle with sesame or other seeds, if you like. Bake at 350 for @ 30-40 minutes, until nicely browned. Posted to JEWISH-FOOD digest V97 #252 by dylyn@juno.com (Lorri Shapiro) on Sep 18, 1997
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