| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
|
Egg |
| 1 |
tb |
Applesauce |
| 1 |
ts |
Salt |
| 2 |
tb |
Honey |
| 2 |
tb |
Sugar |
| 3 |
c |
White bread flour |
| 2 |
ts |
Yeast |
INSTRUCTIONS
Bake in ABM on dough cycle. Can add 1/2 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 and break into three parts. Let rise for
1 hour. Roll out and braid (make round if for Rosh Hashanah). Brush with 1
egg, beaten. Let rise for another hour. Cook in oven at 350 degrees for 25
~ 30 minutes.
Recommend using very warm water to offset the cold temp of the egg and
applesauce (which is usually in the fridge). Note, the amounts of sugar and
honey are equal, however, any amount of both or each totalling 4 Tbsp works
fine.
Note: I've made mini-challahs with this recipe. I don't have the luxury of
making a fresh challah every week, so I made over a dozen mini-challahs and
froze them for later use. Just make the pieces smaller.
Posted to JEWISH-FOOD digest V96 #093
From: "Meryl K. Evans" <meryl@onramp.net>
Date: Tue, 03 Dec 1996 11:41:11 -0600
A Message from our Provider:
“If you want to be a leader, you must serve.”