Challah

This one is based on the Challah from the best canadian bread machine recipes book. XBD requested French Toast for breakfast so we made the bread the day before (since shops are closed on Easter). Turned out pretty well.  Very easy to throw together in separate stages built around XBD and MM life. Made 4 eggs worth of french toast. ****
4/23/16 Made this again and used 2/3 T water for the glaze and it came out a nicer, darker color. Also baked at 400 for 20 min before noticing it was too high a temperature. Was done after 30 min. Used for french toast in the morning again.

12/29/20 I made this in the bread machine but it did not rise at all. I somehow must have forgotten the yeast. To save it, I activated yeast in some warm water with sugar. Once it frothed, I put it in the dough with additional flour and started the bread machine again. I averted a mini-disaster but it made the whole thing incredibly time consuming. It still turned out delicious - used it for french toast the next 2 mornings.
12/22 Made this for french toast. Brought leftovers for ski trip breakfast.

• 1 c water
  
• 2 eggs
• 3 T sugar
• 1.25 t salt
• 3 T butter, room temp
• 3 2/3 c flour
• 1 t yeast
• Glaze: one egg yolk + 2/3 T water (original: 1 T water)

1. 
   Add ingredients to bread machine pan and set to dough cycle. 
   
2. Turn out onto well floured surface and let rest covered for 10-15 minutes.
3. Divide into 3/5 and 2/5. Divide each into 3 strands about 1" in diameter. Braid each set with tapered ends. Place bigger braid on parchment paper on cookie sheet. Place smaller braid on top. 
4. Cover and let rise until doubled (about 30-45 min). 
5. Preheat oven to 375F. 
6. Combine one egg yolk with 1 T water (or try less next time). Brush dough.
7. Bake for 30-35 minutes until browned and sounds hollow when tapped on the bottom.
8. Let cool. 
9. Slice for French Toast in the morning or eat plain.

Challah by starter *

3/31/16 Based on recipe from Rustic European Breads From Your Bread Machine. The appeal is using a starter dough done in the bread machine that has lots of flexibility on timing. Fun to make, however, the taste is not to my liking. I like a deeper colored bread and wouldn't use so much water in the glaze next time. It came out very pale. ...after more than a week no one finished this bread. Reducing to 1 *. Will not make again.

• 3 c flour, divided
• 1 c water
• 1 t sugar
• 1 T yeast
• 1 egg
• 1/2 t salt
• 2 T butter
• glaze: 1 egg yolk + 2 T water

1. Add half the flour, water, sugar and yeast to bread machine. Set to dough cycle. Then let sit for 8-24 hours.
2. Add remaining flour, egg, salt and butter. Set to dough cycle again.
3. Remove to floured surface and lightly knead for a few seconds. Cover with bread pan for 10 minutes.
4. Divide into 3 pieces. Shape into 16" long strips about 1" in diameter.
5. Braid on top of parchment paper.
6. Cover with plastic wrap and let rise until doubled.
7. Brush with glaze just before baking.
8. Bake at 350F for 40-50 min until golden. *Note, I raised temperature to 375 for an additional 10 minutes.
9. Let cool on rack.