Challah - Egg Bread
My husband makes a challah every week for Shabbat. Last week and this week he made them round for Rosh Hashanah and for Kol Nidre. It is tradition to have round challah with raisins for both of these holidays. He makes the dough in the bread machine. Then braids the dough, lets it rise and then bakes it in the oven. Our friend, Leslie gave us this recipe many years ago. This was handed down to Leslie by her mother, Carole who copied it from the New York Times magazine in 1969.
Carole's Challah Recipe adapted from the New York Times Magazine 1969
Add ingredients in order:
1/2 cup orange juice
1/4 cup water
1/2 cup oil (1/3 cup for a denser loaf)
1-3/4 tsp salt
1/4 cup sugar
2-1/2 tsp active dry yeast
Press "Dough" on bread machine to start. When the dough cycle is done, braid into one large loaf or two smaller loaves. If you are making one with raisins then add raisins to center of dough and then make into circle. Preheat oven to 350 for 1 minute and turn off. Then let dough rise for one hour in oven. Now preheat oven to 350. Bake for 20-25 minutes. Check on bread after 20 minutes if it is brown and sounds hollow when you tap it then it is done. Enjoy!