Recipe #68  


Challah Recipe | Holiday and Specialty Breads |

1-POUND RECIPE   INGREDIENTS                        1-1/2-POUND RECIPE  
1/2 cup water 3/4 cup
1 large egg 1
2 tablespoons margarine, cut up 3 tablespoons
1 teaspoon salt 1-1/4 teaspoons
2 cups bread flour 3 cups
4 teaspoons sugar 2 tablespoons
1-1/2 teaspoons Fleischmann's® Bread Machine Yeast 2 teaspoons
1 yolk of large egg 1
1 tablespoon water 1 tablespoon

Add 1/2 cup [3/4 cup] water, egg, margarine, salt, bread flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. [For 1 1/2-pound recipe, divide dough in half to make 2 loaves.] For each loaf, divide dough into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into 3 equal pieces; roll into 12-inch ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remaining piece into 3 equal pieces. Roll into 10-inch ropes; braid. Place small braid on top of large braid. Pinch ends firmly to seal and to secure to large braid. Cover; let rise in warm, draft-free place until almost doubled in size, 15 to 20 minutes. Lightly beat egg yolk and 1 tablespoon water; brush over braids.

Bake at 375oF for 25 to 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove from sheet[s]; cool on wire rack. Makes 1 loaf [2 loaves]. 

Nutritional Information:
Per Serving:
Serving size: 1 slice  (1/12 of 1 1/2-lb. recipe)
calories 174; total fat 4g; saturated fat 1g; cholesterol 35mg; sodium 285mg; total carbohydrate 28g; dietary fiber 1g; protein 5g.