Changes, hints and thoughts for the future:

- this loaf of bread was perfect -- light and fluffy ...exactly how I remember Challah that my mom used to buy at the Jewish bakery near their house ...I was almost surprised it turned out so well

- there is something I don't understand about bread recipes: how do you know when it "sounds hollow when tapped on the bottom"...? Do you take it out, wait for it to cool enough to touch, lift it up and tap it? No. I judged this loaf by how well it rose up when baking and how it browned nicely on the top...it "looked done" if that is at all possible

 

 

 

Challah Braid

*From Donna Washburn and Heather Butt's Canada's Best Bread Machine Baking Recipes

Ingredients:
1 cup water
2 eggs
1 1/4 teaspoon salt
3 tablespoons granulated sugar
3 tablespoons shortening
3 2/3 cups bread flour
1 teaspoon yeast
Glaze:
1 egg yolk
1 tablespoon water

Instructions:
1.  Measure ingredients for dough into baking pan of bread machine in the order recommended by the manufacturer. Insert pan into oven chamber and select dough cycle.
2.  Remove dough to a lightly floured board; cover with a large bowl and let rest for 10 to 15 minutes. Divide into 5 portions. Roll each with the palm of your hand into long, smooth ropes 1 inch in diameter. Taper at ends leaving the middle thicker.
3.  Braid three ropes and place on prepared baking sheet. Twist the remaining 2 ropes, pinching ends together. Centre on the top of the braid. Press lightly.
4. Cover and let rise in a warm, draft-free place for 30 - 45 minutes or until doubled in volume. When the dough has risen, beat together egg yolk and water and brush braid with glaze.
5. Bake in preheated 375 F oven for 30 - 35 minutes or until braid sounds hollow when tapped on the bottom.