Title: Challah #3 - Breadmachine
Categories: Breadmaker
Yield: 1 Loaf
| 1 LB. LOAF |
| 1 | c | Water |
| 2 1/2 | tb | Vegetable oil |
| 2 | | Eggs |
| 2 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 3 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| 1 1/2 LB. LOAF |
| 1 1/3 | c | Water |
| 3 | tb | Vegetable oil |
| 2 1/2 | | Eggs |
| 3 | tb | Sugar |
| 2 | ts | Salt |
| 4 | c | Bread flour |
| 2 1/2 | ts | Yeast |
SOURCE: The Bread Machine Cookbook by Melissa Clark. Berkley edition/
May 1993, ISBN #0-425-13733-3.
Bake according to manufacturer's instructions.
Note at top of recipe states: Although traditionally challah bread is
braided, the eggy rich flavor is the same in any shape. If you have any
leftovers (which I rarely seem to), save it for excellent French toast in
the morning.