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Title: Challah, Regular or Fruited+ +++
Categories: Breadmaker Bread
Yield: 1 Servings
| 3/4 | c | Milk |
| 2 | tb | Butter or margarine |
| 2 | Eggs | |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 3 | c | All-purpose flour |
| 1 1/2 | ts | Rapid or quick yeast |
| 1 | Egg mixed with | |
| 2 | tb | Milk or cream |
| Poppy seeds | ||
| 1/3 | c | Chopped candied fruit |
| 1/4 | c | Chopped walnuts -- |
| (optional) | ||
| 1 | c | Powdered sugar |
| Enough milk to make a medium | ||
| Thick | ||
| Glaze | ||
| 1 1/2 | lb | Loaf----- |
| Dough------ | ||
| Regular worked fine----- | ||
| Wash----- | ||
| Topping----- | ||
| For festive fruited | ||
| Challah----- | ||
| Powdered sugar glaze---- |
Remove dough from the machine upon completion of the dough cycle. Divide the dough, first, in a 2/3 section and a 1/3 section. Then take each section and divide them into three parts. Take the larger three and make long slender ropes. Place on greased sheet pan and make a catty-corner braid. Pinching ends and tucking under. Take side of hand and make a wide crease down the center of the braid (this is so the top braid wont slip to the side.) Brush this larger braid liberally with the eggwash and sprinkle with poppy seeds. On your bread board, make a smaller and shorter braid with the remaining 3 portions. Place the smaller on top of the larger braid and also brush with eggwash and sprinkle with poppy seeds. Put towel over the bread and let raise in a warm place till almost doubled in bulk. Place the loaf in a preheated 350 degree oven and bake for about 25 to 30 minutes. Since this loaf has butter, sugar and egg in it, it will brown much faster than most loaves so look at it after 15 minutes in the oven and if it is browning too fast lay (loosely) a piece of foil over the top. Remove from the oven and place on a rack to cool.
FRUITED CHALLAH: When the dough is about 15 minutes into its second kneading cycle, place the chopped candied fruit and the (optional) nuts in the pan. After the bread is almost cool (it should be a bit warm yet) drizzle a powdered sugar glaze over the top and let cool completely.
Mary's Note: I made this to take to my cousin Maureens for Easter (97) and it was every bit as good as the totally scratch challahs I used to make. One needn't call it a Challah for Easter. It can be Easter egg braided bread and it is so festive for the occasion. Traditionally this fruited loaf is for the Jewish festival of Purim.
Posted by Mary Riemerman
Recipe By : The Bread Machine Cookbook VI
From: Mary Riemerman Date: 04 Apr 97 National Cooking Echo Ä
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