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Ingredients
| water: 3/4 cup (plus 1 tablespoon) |
| eggs: 1 |
| unsalted butter: 2 Tbl |
| wheat bread flour (unsifted): 3 1/4 cups |
| granulated sugar: 2 Tbl |
| salt: 1 1/2 tsp |
| eggs: 1 (yolk) |
| water: 2 fl oz (cold) |
| poppy seed: 1 Tbl |
Bread Machine Challah
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
1 serving(s)
Tags
- Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
- Select Dough/Manual cycle. Do not use Delay cycle.
- Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
- Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.