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CHALLAH BREAD DOUGH
Ingredients: 1 LB 1.5 LB
Regular Large
Egg, large, room temperature plus 1 1
enough Water, 80
ºF/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 Cycle
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
375
ºF/190ºC for 25 minutes or until golden brown.
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