Challah Recipe (Jewish Egg Bread)
(Dough Made in Bread Machine)
I thought that I would share with you my Challah Recipe (or Jewish Egg Bread) that I used for my Rosh Ha Shanah holiday table. I uses this recipe at other times too, but I don’t make them round. These aren’t quite round either.
2-4 Eggs (at room temperature, well beaten) (I use 3 eggs)
Add enough water to make total of 1 1/2 C liquid
1/4 C Margerine or Butter at room temperature (I use margerine)
Add to bread machine
Mix together in bowl
3 1/2 C Bread Flour
1/4 C Gluten Flour (You can use less, just make sure you add the difference back to the bread flour.)
1 t Salt
3-4 T Yeast for Bread Machines
1/2 C Raisins
Mix Together and add to Bread Machine
Set Bread Machine to Dough Setting and let machine do it’s magic.
When dough is ready, remove from bread machine and let rise in bowl one more time. When that is done, shape into loaves or braid Challah. (You can get two large loaves or four small ones.)
To braid Challah, I divide it into 3-4 strands and form them out into a long pieces, which I braid. Tuck the ends under. You can also form this into a round loaf after braiding.
If you don’t have a bread machine, combine the ingredients in about the same order, although you should soften the yeast in some of the water first. Knead until dough is elastic. Cover bowl and leave in warm place to rise about an hour. Punch down and repeat process before forming into loaves. (This has always been the fun part for me.)
Bake at 350 for about 40 minutes or until loaves are golden brown. If you want a shiny glaze, beat an egg white and brush on top about 10 minutes before bread is done. Sprinkle with sesame seeds, if desired.
This is the Challah Recipe I used for Rosh Ha Shanah. It is modified from a recipe in the Cusinart Bread Machine Booklet.