| Challah
3/4 c water
1 large egg
3 tbs butter,cut up
1 1/4 tsp salt
3 c bread flour
2 tbs sugar
2 tsp bread machine yeast
Add to machine in order suggested by manufacture. Select dough/manual cycle. When cycle is complete, remove dough and place onto lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into half. For each half, divide dough into two more pieces, one about 2/3 of dough, the other will be 1/3 of dough. Divide each part into 3 pieces. Roll larger 3 balls into three 12-inch ropes. Braid together. Place onto lightly greased sheet. Roll out three smaller balls into three 10 into ropes, braid and place onto of larger braid. Pinch ends together to seal. Repeat with other half of dough. Cover and let rise in warm / draft free area until double in size, about 15 to 20 minutes. Brush tops with a egg wash and sprinkle with sesame or poppy seeds before baking. Bake at 375F for 25-30 minutes until done. You may cover with foil for the last 10 minutes to prevent excess browning. Remove from cookie sheet and cool a bit on rack.
Recipe featured in Bread Daily on 12/18/01.