| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | t | Yeast |
| 2 1/2 | c | Bread flour |
| 1/4 | c | Sugar |
| 1/2 | t | Salt |
| 3 | T | Melted butter |
| 2 | Yolks | |
| 2/3 | c | Apple juice |
| 350 | ly a glaze by brushing with a mixture of an egg yo, ly a glaze by brushing with a mixture of an egg yolk and a |
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 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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