* Exported from MasterCook *
Sweet Holiday Challah
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : December 2001 SAFEWAY Select
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Lucerne Sweet Cream Butter or margarine
2 Safeway SELECT Organic Large Eggs
1 teaspoon vanilla
3 cups bread flour (approx)
1 1/2 teaspoons salt
4 tablespoons sugar
2 teaspoons bread-machine yeast
1 Safeway SELECT Organic Large Egg yolk
Make sure kneading paddle and pan are securely in place in the machine. Put
1/2 cup of water and butter in a microwave-safe container and microwave on
full (100%) power for 40 to 50 seconds. Pour into bread pan; add 2 eggs,
vanilla, flour, salt, sugar, and yeast in that order. Select dough/manual
cycle. Allow about 1 1/2 hours for cycle. This includes kneading, rising,
and "punching down" of the dough.
When cycle is complete, remove dough from pan to a cutting board. Dough
should be smooth and resilient to the touch. If dough is sticky, hand-knead
in a couple of tablespoons of flour at a time until dough is easy to handle.
With a sharp serrated knife, slice dough into three equal pieces. Work with
one piece of dough at a time, covering remaining balls of dough with
plastic wrap so they won't dry out. With your hands, roll each piece of
dough into a 12- to 15-inch rope, pressing out air bubbles to prevent holes
in the finished loaf. As you finish each rope, recover with plastic wrap.
On an oiled or nonstick 11- by 15-inch (or larger) baking sheet, place two
of the ropes in the center to form an X. Place the third rope lengthwise
down the middle, then loosely braid the three, working away from the middle
towards each end. Turn ends under, then pinch underneath to seal. Arrange
dough diagonally on baking sheet so it will have room to expand. Spray
lightly with canola oil spray, then cover loosely with plastic and let rise
in a warm, draft-free place for 40 minutes, or until doubled in bulk.
Preheat oven to 375F. Meanwhile, in a small bowl, whisk yolk of remaining
egg with 1 tablespoon water (reserve egg white for another use). With your
fingers, gently spread the glaze mixture over the bread, avoiding dripping
on baking sheet. Bake for 20 minutes or until the loaf is golden brown and
sounds hollow when lightly rapped with knuckles. Cool completely on a
cooling rack before serving or storing.
Source:
"SAFEWAY Select - December 2001"
S(MC Formatted):
"Lily [AmandasMom971@icqmail.com] March 2003"
Copyright:
"Copyright © 2001 Sunset Publishing Corporation"
Yield:
"1 1/2 lb loaf"
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Per Serving (excluding unknown items): 21 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
320mg Sodium. Exchanges: 1/2 Other Carbohydrates.
NOTES : Challah (often pronounced HAH-lah) is a traditional Jewish holiday
bread. For a fruit challah, knead in 1/2 cup of your favorite dried fruit
(raisins, cranberries, cherries, currants, or chopped apricots) before
forming the dough into a braid.
Nutr. Assoc. : 0 0 0 0 0 0 0 0