Bread Machine Challah I
Yes, I too am joining the chorus for this positively delicious and easy bread. I've made it several times already and it's always fantastic. I did make some changes after reading the reviews of other users, namely: I added 3 eggs (room temp!); used 1 cup of milk; scalded the milk;I used extra light olive oil rather than margarine; had to add additional flour due to more liquid from egg/milk, probably about 3 tablespoons but, with all breadmaking, watch your ball, i.e., sweetbread, it should be slightly glossy, very, very, slightly sticky, which is okay, since after taking it out of the machine to punch down, one adds flour on a kitchen surface to shape, etc.; as such, I did remove the dough from the machine, punched it down and braided it; made two loaves rather than one large one; gave them an egg wash; have sprinkled with either sesame seeds or poppy seeds (I've posted two pics); one time braiding them and shaping into a circle in cake pans (see pic); I baked for 22 minutes at 350, turning the pan with the loaves halfway through baking process in order to evenly bake them; I also covered with aluminium foil about 11-12 minutes into baking so as not to overbrown.
With this recipe, I won't ever have to buy Challah again at the store or bakery !
1 user found this review helpful
Feb. 5, 2013