3/4 cup warm water
2 eggs (large)
1/3 cup white sugar
1/3 cup canola oil
1-1/2 tsp. salt
3 2/3 cups flour
2 tsp. yeast
(Sometimes I use 1 cup whole wheat flour for 1 cup white flour.)
A more traditional way is to use the dough cycle, make a six-braid and bake for about 30 minutes at 375F.
Another way is to use the dough cycle, punch it down, dust the counter with flour, roll it out in a rectangle, roll up (carefully, for no holes), add egg yolk glaze and seeds. Let it rise in a greased 9x5 loaf pan in a warm oven for about 25 minutes. Then bake at 375 for about 27 minutes. This is good for sandwich bread.
To make Challah rolls: I use the dough cycle, which stops after the first rise. Sometimes I add 1/2 cup raisins at the signal. I make 10 knot rolls, and let them rise on a cookie sheet for about 20 minutes.
Remove the rolls and preheat the oven to 375 F. Brush them with beaten egg wash. Sprinkle on sesame or poppy seeds. (Onion topping could be added
here: chopped onion, oil, poppy seeds, salt.)
Bake the rolls at 375F for about 16-17 minutes. The timing depends on the
colour. Look at the colour of the bottom. Use the center shelf.
Kay’s note: I have done all of these with great results! Using the bread machine. But it can be done just using the hand method. Mix up the dough, then knead for about 10 minutes. Put in a greased bowl and let rise until double. Then punch down, shape the way you want it and bake as directed!