Home Bread-Bakers v096.n034.1

Recipe for Reggie

Mon, 19 Aug 1996 07:58:30 -0500 (EST)
Reggie, I hope you are flooded with ton's of challah recipes!
IM only posting two, one which is terrific in the bread machine and my
favorite since it can be made in the machine or baked in the oven.
 BTW you'll probably receive a ton  called: wonder bread, golden
eggbread etc etc. which is the Dak egg bread quite wonderful too,
The other for a mayonnaise challah is unusal but definetly good.

And just for the sake of dialog, the oddest recipe I have is for a beet
challah. Basically substitute beet juice for the liquid.Its not traditional
and Im not sure if pink challah is even that aesthetically enjoyable:)
If you come accross odd but good ones let us know please

This is always light and fluffy! Its much better with real eggs and not egg

MM: Glady's Weston's Challah
---------- Recipe via Meal-Master (tm) v8.02

      Title: Glady's Weston's Challah
 Categories: Breads, Ethnic, Abm
      Yield: 1 loaf

      1 c  Water
      2    Eggs or 1/2 c egg beaters
      2 tb Oil
      2 tb Sugar
  1 1/2 ts Salt
      3 c  Plus 2 1/2 tbs. bread flour
  1 1/2 ts Granulated yeast

  Place all ingredients in the bread machine as listed
  by your manufacturer.Use the basic bread mode and
  medium crust setting. If you wish after the last rise,
  brush the top with some beaten egg. Or you can make
  the bread in the dough cycle, remove dough and let
  rest in the refrigerator 10 to 15 minutes. then remove
  and braid as usual for a challah.Let rise double OR
  use the micro to rise bread: place a 6 oz glass of
  water in the corner of the micro. Cover bread with wax
  paper. Heat 3 minutes on defrost or warm setting. lest
  rest 3 minutes and again heat 3 minutes on defrost.
  allow to rest 6 minutes prior to baking.Brush with egg
  wash and bake in a preheated 375 oven while warm.
  Either method youll have a light fluffy golden challah!


yield: 2 loaves

Ive had this one for years and it is also light and fluffy. Since it is a
bit different it warrants my posting to those who may not have in their

7 1/2 cups flour
1/4 cup sugar
2 pkts dry yeast
1 tsp salt
1 1/2 cups warm water
1/2 cup good quality mayonnise NOT SALAD DRESSING
4 eggs

Mix 2 cups flour,salt,sugar and yeast. Add water and beat with electric mixer 2
minutes at low speed. Add 2 more cups flour, mayo and 3 eggs. Beat with
mixer at medium speed for 2 minutes. Now stir in by hand enough additional
flour ( about 3 cups ) to form a smooth and elastic dough, kneading and
adding more flour to
achieve this texture. Place dough in a greased bowl and cover
and let rise double. Punch down and divide dough in half ( or 3rds for
smaller loaves ).Cover and let dough rest 10 minutes. Divide each half into
3 long rope-like pieces. Braid 3 pieces to form a loaf. Place on a
greased baking sheet and brush with an egg wash using 4th egg. sprinkle on
poppyseeds etc. Let rise double. Bake in a 375 oven about 30 minutes until
tested done and nicely browned. Freezes well

Joan,"Flour Power"                                                                                                                           

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