Challah - Breadman TR2500BC Instruction Manual & Recipe Manual

CHALLAH

This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It
is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version
uses an easy braiding technique that yields an unbelievable beautiful loaf.
Ingredients:
Water, 80ºF/27ºC
Eggs, large, room temperature
Vegetable Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
Method:
Press PAUSE at end of 15-second Punch. Remove Bread Pan and Kneading Paddle; close Lid.
On a lightly floured surface, divide dough into 4 equal pieces. Set one section aside; stretch and
roll the other 3 sections into 12-inch ropes. Braid ropes from center to ends; pinch and tuck ends
under the seal. With a sharp knife, cut slit in the top of braid beginning and ending one inch
from ends. Place in Bread Pan. Divide 4th section into 3 pieces; roll into 12-inch ropes and
braid. Slightly moisten cut in large braid and place small braid in slit and tuck ends under. Press
top braid firmly into place.
Return Bread Pan to Bread Maker; close Lid. Press the START Button. At the end of Rise 3,
press PAUSE. Carefully brush the top of the braid with egg wash (1 whole egg plus 1 TBL water,
mixed), sprinkle with sesame or poppy seeds, if desired.
Suggestion:
Record the name and
settings on forms in back
of instruction manual to
make it easier to
remember where to find
the correct setting for
these recipes.
2 LB
1 cup
2
2 TBL
2 tsp
2 TBL
4 cups
2-1/4 tsp
Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake
Keep Warm
Extras
Temperature
Save
Total time
**Punch and Shape are in seconds rather than minutes.
34
Time/Temperature
0 minutes
3 minutes
27 minutes
50 minutes
15 seconds
5 minutes
0 seconds
50 minutes
50 minutes
0 minutes
as desired
365ºF
YES or NO
3 hours 05 minutes