Use & Care Manual

APPLE FILLED CHALLAH

INGREDIENTS

1 cup water (80°F – 90°F)

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread ﬂ our

2 tsp. active dry or bread machine yeast

3 medium apples, ﬁ nely chopped

½ cup raisins

1 tsp. grated lemon peel

½ tsp. ground cinnamon

1 tbsp. honey

1 tbsp. lemon juice

1. Measure ﬁ rst 8 ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select DOUGH setting. Press the START button.

4. The complete signal will sound when dough is done.

5. Meanwhile in a bowl, combine apples, raisins, lemon peel,

cinnamon, honey and lemon juice. Cover and refrigerate until

ready to use. (This can be made a day ahead.)

6. Using pot holders remove bread pan from baking chamber and

place dough on lightly ﬂ oured surface.

7. Invert a large mixing bowl over dough and let rest for 10 minutes.

8. Divide dough into 3 equal pieces. On a lightly ﬂ oured board,

roll out each piece into a 6 x 14 inch rectangle. Spread

apple

mixture down one long side of rectangle. Roll up jellyroll fashion

and pres edges to seal. Repeat with remaining 2 pieces of dough.

Place ropes together on a lightly greased baking sheet. Braid

ropes loosely. Tuck ends under braid to seal.

9. Cover and let rise in warm place until doubled in size (about

40 minutes). Bake in preheated oven at 375ºF about 25 minutes

or until golden.

10. Place on a wire rack and allow to cool.

MAKES ONE LARGE LOAF

Tip: If desired, combine ¾ cup confectioners’ sugar and enough lemon

juice to make a smooth consistency. Drizzle over cooled bread.

DOUGH