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Print this Recipe    Challah 02

CHALLAH for ABM
Makes 1 loaf

2 1/4 tsp. active dry yeast
3 cups bread flour
3/4 tsp. salt
1 Tbsp. granulated sugar
1/2 cup lukewarm water
2 large eggs
1 large egg yolk
3 Tbsp. vegetable oil
1 large egg for egg wash
1 tsp. poppy seeds (or sesame seeds)

All ingredients must be at room temperature, unless otherwise noted.
Add ingredients, except for egg wash and seeds, in the order
specified in your bread machines' owner's manual. Set bread machine
on the dough/manual setting. At the end of the program, press
clear/stop. To punch dough down, press start and let knead for 60
seconds. Press clear/stop again. Remove dough and let rest 5
minutes before hand shaping.

If your bread machine does not have a dough/manual setting, follow
normal bread making procedure but let the dough knead only once.
At the end of the kneading cycle, press clear/stop. Let dough rise
for 60 minutes, checking after the first 30 minutes to make sure
dough does not overrise and touch the lid. Press start and let
machine run for 60 seconds to punch the dough down. Press clear/stop.
Remove dough and let rest 5 minutes before hand shaping.

Hand shaping technique: Lightly sprinkle work surface with flour.
Divide dough into three equal pieces. Dampen hands and roll each
piece into a 16 inch long rope. Sprinkle dough with flour if too
sticky. Lay ropes next to one another and pinch top ends together.
Braid the ropes and pinch the remaining ends together. Place on
a lightly greased baking sheet. Tuck ends under. Cover with a
clean kitchen towel and let rise until doubled in size, about 1 to
1 1/2 hours.

Preheat oven to 375F. Brush braid with egg wash and sprinkle with
poppy seeds. Bake 30 minutes or until golden brown. Remove from
oven and cool on wire rack.

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