Challah Bread for Rosh Hashanah

I haven't made bread in quite awhile, but yesterday I made an effort to do so. You're suppose to have 2 round loaves, but since we went to Temple where there were two loaves, I think that we are covered being that there is just my husband and I. Now, I'm getting into the baking mood again. :-) Gosh darn, forgot to mention that the 9th is also my birthday!

 

CHALLAH - BREAD MACHINE METHOD

 

3/4 cup plus 1 tablespoon water

1 egg

2 tablespoons margarine or butter softened

3 1/4 cups of Gold Medal Better for Bread Flour or King Arthur Bread Flour

2 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 teaspoons bread machine yeast

 

For the glaze to baste on the bread before putting in the oven; use 1 egg yolk and 2 tablespoons cold water. Mix that together and brush on all over the loaf before placing into the oven.

 

I have an older Zojirushi bread machine and I add the water first. Then I add all the other ingredients to the water. After that's done, I add flour and make a well for the yeast. I put it on Dough Cycle, adding raisins when the machine beeps by following the machine instructions. When the machine Dough Cycle is done, the beeps will sound and I take out the dough from the baking pan. Cover and let rest 10 minutes on a lightly covered flour surface or in a bowl. Grease large cookie sheet. Divide dough into thirds. Roll each third into 13" ropes and gently braid the ropes on the cookie sheet. Pinch the ends to seal and tuck the ends under the braid. Cover and let rise in warm place about 45 minutes or until double. Heat oven to 375 degrees. Mix an egg yoke and 2 tbsp.cold water and brush over loaf. Bake about 25 minutes or until golden brown.

Done