I'm so glad to see the list is back! Here's a wonderful recipe for Challah
that I have been using and have been very pleased with.
>***IMPORTANT NOTE: I have found since I first posted this that my version
of this recipe is too large for my 2-lb Zoji. If you want to make a loaf in
the machine you have to remove some of the dough at the end of the dough
cycle, which is after 2 hours, I think. I did this once and ended up with a
nice loaf baked in the machine and then a braided one baked in the oven.
Both turned out very well.
>* Exported from MasterCook *
> CHALLAH, OIL FREE
>Recipe By : http://www.eskimo.com/~jefffree/recipes
>Serving Size : 1 Preparation Time :0:00
>Categories : Bread Machine Breads
> Holidays & Gifts Jewish
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 1/2 Cups water
> 2 eggs (or egg substitute)
> 1 1/2 Tablespoons applesauce
> 1 1/2 Teaspoons salt
> 3 Tablespoons honey
> 3 Tablespoons sugar
> 5 Cups white flour
> - or white bread flour - omit gluten
> 1 1/2 Tablespoons gluten, wheat
> 3 Teaspoons yeast
> 8 Drops yellow food coloring -- optional
> 3/4 Cup raisins -- optional
>Add ingredients to ABM in order specified by model. Choose "DOUGH" cycle.
>Can add 3/4 cup of raisins during second kneading. If you want to cook the
>bread in the machine, just use the regular white/wheat cycle.
>After machine completes, take out the dough and break it into three parts.
>Cover lightly with plastic wrap (may spray lightly with PAM to keep wrap
>from sticking if you want) and let dough rise for one hour. Roll out and
>braid dough (lightly wet ends to help them stick and fold under loaf
>slightly for rounded appearance). Place loaf on cookie sheet sprayed
>lightly with PAM, cover with plastic wrap and let rise for another hour.
>Brush with one egg, beaten (I use Egg Beaters. A couple of teaspoons is
>all it takes.) Cook in oven at 350 degrees for 25-30 minutes.
>NOTES: (from original poster) Recommend using very warm water to offset
>the cold temperature of the egg and applesauce (which is usually in the
>fridge). The amounts of sugar and honey are equal; however, any amount of
>both or each totaling 6 Tbsp works fine. I've used this recipe to make
>over a dozen mini-challahs and frozen them for later use. Just make the
>pieces smaller. For Rosh Hashanah, make the loaf round. (meryl@xxxxxxxxxx)
>NOTES: (from me) I changed all the amounts from the original recipe to
>achieve satisfactory results. This ended up producing 3 nice loaves of
>challah (all three baked sideways on the same cookie sheet), one of which
>lasts until the next day when I have to bake three more. You don't *have*
>to braid the loaves, but it only takes a few minutes. This gives it a
>wonderful texture, making it like pull-apart rolls. You can make any size
>loaf you want ... or rolls or hoagie-sized buns, etc. I think the classic
>way is to make one large loaf using four braids and then place a smaller
>loaf on top of the large one.
> >From: cbmcam@xxxxxxxxxxxxx
> - - - - - - - - - - - - - - - - - -
>NOTES : After many less than satisfactory attempts (to put it mildly) at
> baking loaves of low fat challah (egg bread) that resembled those
> I grew up eating, I was about to give up. I found a recipe in the
> Jewish-foods mailing list archive that *almost* worked for me. I
> do believe I have finally tweaked and prodded it enough that I can
> honestly say that this is one incredible recipe. (Kudos to the
> original poster.) My changes may simply have more to do with the
> weather, etc., than anything else; but whatever the reason, I have
> been asked (ordered?) to keep this bread in ready supply. I have
> to hide them if I want to keep them for later. :)