INGREDIENTS

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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