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57.
DOUGHS (continued)
Challah Braid
1 braid
egg, room temp. + 1
enough water 80˚F/27˚C to = p cup
oil 2 TBL
sugar 12 TBL
salt 1 tsp
bread flour 2 cups
Red Star
®
active dry yeast 1 tsp
Use Dough mode and 2 Dough menu
1. Remove dough from Bread Pan. Place dough on a
lightly floured work surface.
2. Cut dough into 3 equal portions. Roll each piece
into a 10-inch rope. Pinch ropes together at one
end, braid together. Pinch together at other end to
secure braid.
3. Cover, let rise until indentation remains after touch-
ing the side of the braid.
4. Bake in preheated oven at 375˚F/190˚C for 25 min-
utes or until done.
Method