Bread Machine Challah

 

3/4

cup plus 1 tablespoon water

1

egg

2

tablespoons butter or margarine, softened

3 1/4

cups Gold Medal® Better for Bread™ flour

2

tablespoons sugar

1 1/2

teaspoons salt

1 1/2

teaspoons bread machine yeast

1

egg yolk

2

tablespoons cold water

1

tablespoon poppy seed

• 1 Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed in bread machine pan in the order recommended by the manufacturer.
• 2 Select Dough/Manual cycle. Do not use Delay cycle.
• 3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• 4 Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
• 5 Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown.