| 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
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”