From Paulette Vickery's Recipe Collection

Jewish Challah Loaf

breads

2/3 cup water
1/2 each stick butter
2 each large eggs, beaten
1 1/2 teaspoon salt
1/4 cup sugar
3 1/2 cup bread flour
3 tablespoon dry milk
1 1/2 teaspoon active dry yeast

To make this recipe use dough cycle of bread maker. At end of cycle remove dough from pan and turn onto lightly floured surface. Divide into 6 equal pieces. Roll pieces into 18 inch smooth strips, that are thick in the middle and thin at the ends. Braid the 6 strips and tuck under the ends to form a loaf. Place on lightly greased baking sheet. Cover and let rise about 30 minutes or till doubled in size. Combine 1 egg yolk and 2 teaspoons water, and brush over loaf. Bake at 375 degrees, 30-35 minutes.

Yield: 12 servings




** **