ROSH HASHANAH - Marlene's Warm Fuzzy Challah

[Guest guest]

This is the absolute best ABM challah in the world. It is so good. I make

the dough in the machine and cut it into 6 pieces and then roll out the

pieces. Make the pieces into braids and bake the loaf in the oven. So good.

It makes 2 smaller loaves or 1 large loaf. The absolute best and I've tried

others. This is the one I make every holiday.

 

* Exported from MasterCook *

 

Marlene's Warm Fuzzy Challah

 

Recipe By : Marlene at the BML

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DOUGH:

2 Eggs -- + water to make 1

cup liquid

2 tbsp Honey

1/4 cup Oil -- canola

1 1/2 tsp Salt

1/2 tsp Diastatic Malt

1 tbsp Lecithin granules

1 pinch Saffron

3 cups Bread Flour

1 1/2 tsp Yeast

GLAZE:

1 Egg Yolk -- mixed with 1 tsp

water

Poppy Seeds

 

Prepare dough using your bread machine's dough cycle.

 

Divide dough into three equal pieces for one very large loaf or six pieces

for two small loaves.

 

Using three pieces of dough, form braided loaves on lightly greased

parchment paper. Allow to rise until puffy, about 1 hour.

 

Brush loaf with glaze and sprinkle with poppy seeds.

 

Bake 325 degrees for 10 minutes. Raise temperature and bake at 350 degrees

for an additional 20 minutes or until internal temperature is between 190

and 210 degrees.

 

If using a baking stone, remove parchment paper for the last five minutes of

baking.

 

This is a tender loaf, especially while still warm. When making one large

loaf, take care to support the length of it while removing from the oven or

it may want to break apart at the braided areas. It will be easier to handle

once it has cooled.

 

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Updated 9/14/01