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45.
Challah Bread Doughregular large
Egg(s), room temperature plus 1 2
enough Water 80°F/27°C to equal 3⁄4cup 11⁄2cups
Oil 2 TBL 1⁄4cup
Sugar 11⁄2TBL 2 TBL
Salt 1 tsp 2 tsp
Bread Flour 2 cups 41⁄2cups
RED STAR®Active Dry Yeast 1 tsp 2 tsp
or
RED STAR®QUICK•RISE™Yeast 3⁄4tsp 11⁄4tsp
or
Bread Machine Yeast 3⁄4tsp 11⁄4tsp
Program: DOUGH
Glaze
Egg Yolk(s), beaten 1 2
Water 1 TBL 1 TBL
Topping
Poppy Seeds 1 tsp 11⁄2TBL
Method
1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch
long for large) ropes with tapered ends. Pinch ropes together at one 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 1 hour or
until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/177°C for 25 minutes, or until done.
TBR20 Breadmaker OM-4 6/17/04 8:41 AM Page 45