CHALLAH BREAD DOUGH

Ingredients:

Regular

Large

Egg, large, room temperature plus

1

1

enough Water, 80ºF/27ºC

 

 

to equal

3/4 cup

1 cup + 1 TBL

Oil

2 TBL

3 TBL

Sugar

1-1/2 TBL

2 TBL

Salt

1 tsp

1-1/2 tsp

Bread Flour

2 cups

3-1/4 cups

Active Dry Yeast

1-1/2 tsp

2 tsp

 

 

 

Select Dough Course

11

11

 

 

 

Glaze:

 

 

Egg Yolk, beaten

1

1

Water

1 TBL

1 TBL

 

 

 

Topping:

 

 

Poppy Seeds

1 tsp

1 TBL

 

 

 

Method:

1.Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular,

13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch together at other end and secure braid.

2.Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size.

3.Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375ºF/190ºC for 25 minutes or until done.

70

Page 73
Image 73
Breadman TR900S_OM instruction manual Challah Bread Dough, Topping