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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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Spring-boarded from others on Zaar ... a tweak here and there and voila! Prep time is measuring ingredients and loading into bread machine. Cook time is proofing/resting/ baking time. Ingredients:
10 ounces water |
2 eggs |
1/3 cup oil (i like coconut oil best) |
1/4 cup honey |
1 teaspoon salt |
4 cups bread flour (king arthur is my hero!) |
1 teaspoon cinnamon |
1 tablespoon yeast, for bread machine |
1 egg, beaten |
1 tablespoon water |
Directions:
1. Load first eight ingredients (water through yeast) into bread machine bin in the order listed.
2. Select dough only setting.
3. When through with cycle, cut into 12 pieces to make two 6-braid challahs/challot. OR, cut into 6 pieces to make two 3-braid challah.
4. Let rest 20 minutes.
5. Roll pieces into ropes; braid 6 or 3 into a challah. Repeat for remaining pieces.
6. Cover and let rest until doubled in size - about 45 minutes. About 30 minutes into this rest cycle preheat oven, if not done so already.
7. Mix last two ingredients (egg and water) together to make egg wash.
8. Brush challot with egg wash. Bake 33 minutes at 350°F.
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