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Method
Activate Pause at end of Punch. Remove bread pan and kneading paddle; close the lid. On a
lightly floured surface, gently roll or stretch dough into a 20-inch rope. Divide dough into 16
pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in
bread pan. Return pan to Breadmaker; close lid. Press START for final Rise and Bake.
Challah
This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It
is often braided into intricate shapes and topped with sesame seed or poppy seeds. Our version
uses an easy braiding technique that yields an unbelievably beautiful loaf.
Ingredients
2.0 lb.
water 80º F/27º C 1 cup
eggs, large, room temperature 2
vegetable oil 2 TBL
salt 2 tsp
sugar 2 TBL
bread flour 4 cups
active dry yeast 2- tsp
Program
Preheat 0 minutes
Knead 1 3 minutes
Knead 2 27 minutes
Rise 1 50 minutes
Punch 15 seconds
Rise 2 5 minutes
Shape 0 seconds
Rise 3 50 minutes
Bake 50 minutes
Keep Warm 0 minutes
Extras no
Temperature 355º F
Save yes or no, your choice
Total Time 3 hours 15 minutes
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Breadmaker Owner’s Manual