Making Challah in the Bread Machine

For  many years, I've been making a specific challah recipe in the bread machine. It has always worked out well. Always terrific.

This year, I made it but it didn't work as well. Still tasty but not as beautiful. I've never made it in this specific machine before. I just bought it a few months back.

Anyway, I made the dough and it came out pretty good but not as soft as usual. I made a snail with it (didn't braid it this time) and baked it, brushed with egg.

I can't wait to eat it, when it is sliced it will look just fine.

This is a wonderful recipe, and it works very well most of the time. I have a feeling I shouldn't have tried to bake on a rainy humid day. That is probably the problem.

Here is the excellent recipe. I got it from a friend on a list many years back, her name is Marlene and she created a fabulous recipe. On the list we called it Marlene's Warm Fuzzy Challah.

Dough:

2 eggs + water = 1 cup of liquid

2 tbsp honey

1/4 cup canola oil

1.5 tsp salt

1/2 tsp diastatic malt

1 tbsp lecithin (granular)

1 pinch saffron threads

3 cups bread flour

1.5 tsp SAF yeast

Glaze:

1 egg yolk

1 tsp water

For dough: put ingredients in bread pan according to the manufacturer (for mine it is yeast first and liquids last). Place it on Dough cycle.

When dough cycle is over, punch dough down. Cover and let sit until risen again, about 1/2 hour to 1 hour.

Remove to floured work surface. Cut in 3 pieces (if braiding), or roll into one long snake (for snail shape).

For snail: Roll into 1 very long snakey piece of dough. Turn one end in and then keep rolling it so that it coils up and looks like a snail shell.

For braiding: Cut dough into 3 pieces. Roll each one into a long snake, about 15 inches long, or slightly longer. From one end, start braiding it. When there is no dough left to braid, tuck the ends in, press the dough together so that it doesn't come apart.

For baking:

Mix the egg and water together. Brush the outside of the loaf with it. Place on a greased cookie sheet (or a Silpat lined sheet pan).

Preheat oven to 325 degrees F. Bake for 10 minutes. Increase heat to 350 degrees F and bake for another 20 minutes, until golden brown.

Place loaf on a wire rack and let it cool until you can handle it.

Serve with holiday meal.

Note: Any leftovers can be saved for French Toast.

Happy Rosh Hashanah everyone!