Apple Filled Challah - Breadman BK1065SQ Instruction Manual

APPLE FILLED CHALLAH (2-LB.)
INGREDIENTS
1 cup water (80°F – 90°F)
2 large eggs, at room temperature
2 Tbsp. sugar
2 Tbsp. unsalted butter or margarine, cut in pieces
2 tsp. salt
4 cups bread flour
2 tsp. active dry or bread machine yeast
3 medium apples, finely chopped
½ cup raisins
1 tsp. grated lemon peel
½ tsp. ground cinnamon
1 Tbsp. honey
1 Tbsp. lemon juice
1. Measure first 8 ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select DOUGH setting. Press the START/STOP button.
4. The complete signal will sound when dough is ready.
5. Meanwhile in a bowl, combine apples, raisins, lemon peel, cinnamon,
honey and lemon juice. Cover and refrigerate until ready to use. (This
can be made a day ahead.)
6. Using pot holders remove bread pan from baking chamber and place
dough on lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. Divide dough into 3 equal pieces. On a lightly floured board, roll out
each piece into a 6 x 14 inch rectangle. Spread
one long side of rectangle. Roll up jellyroll fashion and pres edges to
seal. Repeat with remaining 2 pieces of dough. Place ropes together
on a lightly greased baking sheet. Braid ropes loosely. Tuck ends under
braid to seal.
9. Cover and let rise in warm place until doubled in size (about
40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until
golden.
10. Place on a wire rack and allow to cool.
MAKES ONE, 2-LB. LOAF
Tip: If desired, combine ¾ cup confectioners' sugar and enough lemon
juice to make a smooth consistency. Drizzle over cooled bread.
1 /3 apple mixture down
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