| 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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