Challah Braid Dough - Beyond WBYBM2 Owner's Manual

Challah Braid Dough

Select Dough cycle.
EGG ROOM TEMPERATURE
PLUSENOUGH WATER 80º F/27º
C TO EQUAL
OIL
SUGAR
SALT
BREAD FLOUR
ACTIVE DRY YEAST
EGG YOLK, BEATEN
WATER
POPPY SEEDS
Method
Place dough on a lightly floured surface. Divide into thirds,
1.
making 3 (10-inch regular, 13-inch) ropes with tapered
ends. Pinch ropes together at one end, braid together.
Pinch together at other end to secure braid.
Transfer braided dough to greased baking sheet; cover
2.
and let rise in a warm place 45 minutes of until double in
size.
Combine glaze ingredients and brush onto braid. Sprinkle
3.
with poppy seeds and bake at in a conventional oven at
375º F/190º C for 25 minutes, or until done.
regular
¾ CUP
2 TBL
1- ½ TBL
1 TSP
2 CUPS
1 TSP
GLAZE:
1 TBL
TOPPING:
1 TSP
127
Recipes
large
1
1 CUP + 1 TBL
1- ½ TSP
3- ½ CUPS
1- ½ TSP
1
1
3 TBL
2 TBL
1
1 TBL
1 TBL