Challah bread dough – Toastmaster TBR20HCAN User Manual
Page 46
45.
Challah Bread Dough
regular
large
Egg(s), room temperature plus
1
2
enough Water 80°F/27°C to equal
3
⁄
4
cup
1
1
⁄
2
cups
Oil
2 TBL
1
⁄
4
cup
Sugar
1
1
⁄
2
TBL
2 TBL
Salt
1 tsp
2 tsp
Bread Flour
2 cups
4
1
⁄
2
cups
RED STAR
®
Active Dry Yeast
1 tsp
2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
3
⁄
4
tsp
1
1
⁄
4
tsp
or
Bread Machine Yeast
3
⁄
4
tsp
1
1
⁄
4
tsp
Program: DOUGH
Glaze
Egg Yolk(s), beaten
1
2
Water
1 TBL
1 TBL
Topping
Poppy Seeds
1 tsp
1
1
⁄
2
TBL
Method
1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch
long for large) ropes with tapered ends. Pinch ropes together at one 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 1 hour or
until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/177°C for 25 minutes, or until done.
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