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Oil Free Challah (abm Dough Cycle)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1 1/2	c	Water
2		Eggs
1 1/2	T	Applesauce
1 1/2	t	Salt
3	T	Honey
3	T	Sugar
5	c	White flour, or white bread
		flour – omit gluten
1 1/2	T	Wheat gluten
3	t	Yeast
5		Yellow food coloring
		optional
3/4	c	Raisins, optional

INSTRUCTIONS

Original recipe at: http://www.eskimo.com/~jefffree/recipes  Add
ingredients to ABM in order specified by model. Choose "DOUGH"  cycle.
Can add 3/4 cup of raisins during second kneading. If you want  to cook
the bread in the machine, just use the regular white/wheat  cycle.
After machine completes, take out the dough and break it into three
parts. Cover lightly with plastic wrap (may spray lightly with PAM to
keep wrap from sticking if you want) and let dough rise for one hour.
Roll out and braid dough (lightly wet ends to help them stick and  fold
under loaf slightly for rounded appearance). Place loaf on  cookie
sheet sprayed lightly with PAM, cover with plastic wrap and  let rise
for another hour. Brush with one egg, beaten (I use Egg  Beaters. A
couple of teaspoons is all it takes.) Cook in oven at 350  degrees for
25-30 minutes.  NOTES: (from original poster) Recommend using very warm
water to  offset the cold temperature of the egg and applesauce (which
is  usually in the fridge). The amounts of sugar and honey are equal;
however, any amount of both or each totaling 6 Tbsp works fine. I've
used this recipe to make over a dozen mini-challahs and frozen them
for later use. Just make the pieces smaller. For Rosh Hashanah, make
the loaf round. (meryl@onramp.net)  NOTES: (from me) I changed all the
amounts from the original recipe to  achieve satisfactory results. This
ended up producing 3 nice loaves of  challah (all three baked sideways
on the same cookie sheet), one of  which lasts until the next day when
I have to bake three more. You  don't have to braid the loaves, but it
only takes a few minutes. This  gives it a wonderful texture, making it
like pull-apart rolls. You  can make any size loaf you want ... or
rolls or hoagie-sized buns,  etc. I think the classic way is to make
one large loaf using four  braids and then place a smaller loaf on top
of the large one.  (cbmcam@cyberramp.net) Posted to Digest
bread-bakers.v097.n007 by  cbmcam@cyberramp.net on Jan 23, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3372 Calories From Fat: 193 Total Fat: 22.4g Cholesterol: 372mg Sodium: 3677.7mg Potassium: 1919.2mg Carbohydrates: 692.8g Fiber: 24.6g Sugar: 167.3g Protein: 103.5g