Jewish Challah Loaf
adapted from the Welbilt Bread Machine book
1 C. water
1/4 C. butter
2 large eggs, beaten
1-1/2 t. salt
1/4 C. sugar
3-1/2 C. bread flour
3 T. skim milk powder
1-1/2 t. active dry yeast
Put the ingredients in the bread machine in the order listed or manufacturers' directions. Process at Dough Cycle.
Remove dough from pan and turn onto lightly floured surface. Divide into 6 parts. Roll each part into 18 inch smooth strips, which are thick in the middle and thin on the ends. Braid strips and tuck ends under to form a loaf.
Place on lightly greased baking sheet. Cover with a slightly damp, clean cloth. Let rise for 30 minutes or until dough is doubled in size.
Preheat oven to 375 degrees F.
Brush with egg yolk mixed with 2 t. water. Bake for 30-35 minutes.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
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