| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Lukewarm water |
| 4 | t | Oil |
| 1 | Egg, or 1/4 c. egg | |
| substitute or 2 egg | ||
| whites | ||
| & a few dropsyellow food | ||
| dye | ||
| 3 | c | Flour |
| 2 | T | Sugar or equivalent sweetner |
| 1 1/3 | t | Salt, opt. |
| 1 1/3 | 2-1/4 tsp./pkg dry yeast | |
| Raisins, opt. | ||
| 1 | Egg or water spray or spray | |
| oil for crust – opt. | ||
| Poppy seeds, opt. |
INSTRUCTIONS
Source: 2 regular loaves or 4 small Place first 8 ingredients in mixing bucket in order listed. Return bucket to bread machine, set on dough cycle and start. At the end of dough cycle remove dough from machine. Shape or braid. Place in greased loaf pans or baking sheets. Let rise about 45 min.; after 35 min. preheat oven to 350o F. Take Challah, if appropriate to your tradition. (Break off an olive size piece of dough, say bracha & throw dough piece into bottom of oven.) Brush tops with egg wash. (Sprinkle with poppy seeds if desired.) Bake 30 minutes, until golden brown. Remove from pans immediately and let cool on towel or rack. Store in tightly closed plastic bags. May be frozen. Posted to JEWISH-FOOD digest V97 #230 by Geoffrey & Michele Withnell <gwithnel@concentric.net> on Aug 13, 1997
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