Challah by Bread Machine

1 C milk
1/2 C Butter Softened
1/4 C Sugar
2 XLarge Eggs Beaten Lightly
3/4 tsp Salt
4 Cups All Purpose Flour
1 package active dry yeast
(optional to add rasins or other fruit pieces for special events)
Put all ingredients into machine pan in order listed

Set on dough setting when dough is finished turn dough onto lightly floured surface. Split into 6 equal parts. (for the 6 days in the week)
Carefully make the parts into elongated shapes and braid them together pinch the ends together so they join. Put on a no stick baking pan or cookie sheet to bake.
Egg Glaze: 1 beaten egg + 1 Tbsp water
Brush glaze over the top of the dough. You can sprinkle with poppy seeds, sesame seeds or candy sprinkles.

Cover Dough and let stand 15 minutes.
Bake in 375º oven for 25 to 35 min.

For the ROUND Challah at Rosh Hashana it should be a bit sweeter and with honey too. Link to that recipe:

Some people like even more egg… but you have to adjust the amount of flour to compensate. And to really make it “kosher” you need to take a pinch of the dough and burn it so it is entirely consumed. I don’t remember why exactly but it has something to do with sacrafices. found by Carol

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