Challah bread dough – Toastmaster tbr2 User Manual

Page 41

CHALLAH BREAD DOUGH

1 lb. - regular

2 lb. - large

Egg(s), room temperature plus

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

Active Dry Yeast

1 tsp

2 tsp

Program: DOUGH

Glaze
Egg Yolk(s), beaten

Water

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.