Challah

1 cup warm water

2 3/4 teaspoons salt
1/3 cup granulated sugar
2 large eggs, beaten
1/2 cup vegetable oil
4 1/4 to 5 1/5 cups unbleached bread flour
1 tablespoon active dry yeast
Egg Wash:
1 large egg
1 yolk
Sesame seeds for sprinkling (optional)
Place the ingredients into the bread machine pan in the order suggested by
the manufacturer.
Set machine for Dough cycle and press start.
When cycle is complete, remove dough and divide into three sections and
then braid the sections into a loaf.
Grease or line a baking sheet with parchment paper. Place bread on onto
prepared baking sheet. Generously brush bread with egg wash (reserve
remaining egg wash for later). Sprinkle on sesame seeds. Place whole
baking sheet into a large plastic bag.
Allow bread to rise 30 to 40 minutes or until almost doubled in size. Brush
again with reserved egg wash.
Preheat oven to 375*F (190*C).
Place bread in oven, and immediately reduce heat to 350*F (175*C). Bake for
30 to 35 minutes.
Makes 1 loaf.

Hazelnut Bread
1 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
3/4 cup whole-wheat flour
2 tablespoons wheat germ
3 tablespoons dry milk powder
1/4 cup granulated sugar plus 2 tablespoons
3 tablespoons anise or fennel seed
3 tablespoons vegetable oil
1 cup water plus 2 tablespoons
3/4 cup hazelnuts, chopped
Place ingredients in the bread machine pan in the order suggested by the
manufacturer.
Select Basic bread cycle and start machine. At the sound of the beep (after
first kneading) add the hazelnuts.
Makes one (1 1/2 pound) loaf.
Note: You can make Biscotti using this bread. Cut cooled bread into 1/2-inch
thick slices. Cut slices into 1-inch wide fingers. Place on baking sheet and bake
in a 350*F (175*C) oven for 15 to 20 minutes. Let cool and store in airtight
containers or freeze.

French Countryside Bread

1 3/8 cups water
1 1/2 tablespoons olive or vegetable oil
1 1/2 teaspoons salt
4 cups white bread flour
1 tablespoon granulated sugar
2 teaspoons active dry yeast
Place ingredients in order given by manufacturer of your bread machine.
Select French or Basic setting and desired Crust Color setting; press start.
Makes one (2 pound) loaf.

Cottage Cheese and Chive Bread

3/8 cup water
1 cup cottage cheese
1 large egg
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 3/4 cups white bread flour
3 tablespoons dried chives
2 1/2 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast
Place ingredients in order given by manufacturer of your bread machine.
Select Sweet or Basic setting and desired Crust Color setting; press start.
Makes one (2 pound) loaf.

Basic Focaccia
1 cup water, warm
3 tablespoons olive oil
3 cups all-purpose or bread flour
2 teaspoons salt
5 teaspoons Italian seasoning, heaping
2 teaspoons active dry yeast
Place all of the ingredients into the pan of your bread machine. Program for
Dough or Manual, and press Start.
At the end of the cycle, remove the dough from the machine and punch it
down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x
15-inch to 12 x 18-inch. Pat the dough into the pan. Make indentations in
the dough with your fingertips, about an inch apart, and drizzle sparingly
with olive oil.
Plain focaccia can be topped with a light sprinkling of salt and pepper. Other
toppings may include browned onions, fresh minced garlic, goat cheese,
pesto, fresh sage and bacon, potatoes and rosemary, sun-dried tomatoes,
Gorgonzola cheese, olives, or any combination of those or other
ingredients of your choice.
Allow the focaccia rise for 30 minutes to an hour. Bake the focaccia in the
preheated 450*F (230*C) oven for 15 to 20 minutes, or until lightly
browned. Drizzle with extra-virgin olive oil, and serve.
Makes 6 to 10 servings.
Note: If using a small (1-pound) bread machine, remove the dough from the
machine at the end of the second kneading cycle, and transfer it to a lightly
greased bowl to rise for 1 to 1 1/2 hours.
 Oatmeal Bread - Bread Machine
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
3 cups bread flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tablespoons granulated sugar
1 teaspoon salt
1 1/4 cups milk or water
2 tablespoons butter or margarine, melted or 1 tablespoon vegetable oil
Bring all refrigerated ingredients to room temperature by letting them stand on
counter about 30 minutes.
Place yeast in bread machine pan according to directions in manual.
In medium bowl, combine flour, oats, sugar and salt; mix well.
In separate bowl, combine milk and margarine; mix well.
Place dry ingredients and milk mixture into bread machine pan according to
manual. Select white bread and light crust settings.
Remove bread from pan to wire rack. Cool completely before slicing.
Makes 1 1/2 pound loaf (16 servings).

Challah -- tastes like cake by Dick Hanson

Ingredients -- Basic Bread Machine

3/4 cup warm water (1 cup water) ( for 2 lb loaf of bread)
1large egg
3 tablespoons margarine, cut up
3 cups bread flour (4 cups flour)
4 tablespoons sugar (5 tablespoons sugar)
 1 1/4 teaspoon salt
2 teaspoons active dry yeast (2 1/2 teaspoons dry yeast)

Coating
1 large egg yolk
1 tablespoon water
poppyseeds (Optional)

Directions -- Basic Bread Machine

Add water, egg, margarine, flour, sugar, salt and yeast to bread machine in order
recommended by manufacturer. Select Sweet Bread cycle. Remove to rack and cool
when done.

Braiden Oven Baked (Shown above)

Pre-heat oven to 375 °F.
Select dough/manual cycle. When cycle is complete, remove dough to a lightly floured
surface. If necessary, knead in enough flour to make bread easy to handle.
Divide dough into two pieces, one about 2/3 of the dough, the other about 1/3 of the
dough. Divide the larger piece into 3 equal pieces; roll into 14" ropes. Place ropes on
greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring
right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide
remaining piece into 3 equal pieces, roll into 12" ropes; braid. Place smaller braid on top
of larger braid. Pinch ends firmly to seal and to secure to large braid.
Cover with damp towel; let rise in warm, draft-free place until almost doubled in size, 15-
20 minutes. Lightly beat egg yolk and one tablespoon of water; brush over braids.
Sprinkle with poppy seeds or sesame seeds if desired. After bread has baked at 375 °F
oven for 15 minutes, cover loosely with foil to prevent excess browning. Bake an
additional 10-15 minutes (sounds hollow when tapped on bottom braid). (Total baking
time approximately 25-30 minutes.) Remove from sheet and cool on wire rack.
Select dough/manual cycle. When cycle is complete, remove dough to a lightly floured
surface. If necessary, knead in enough flour to make bread easy to handle.
Divide dough into two pieces, one about 2/3 of the dough, the other about 1/3 of the
dough. Divide the larger piece into 3 equal pieces; roll into 14" ropes. Place ropes on
greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring
right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide
remaining piece into 3 equal pieces, roll into 12" ropes; braid. Place smaller braid on top
of larger braid. Pinch ends firmly to seal and to secure to large braid.
Cover with damp towel; let rise in warm, draft-free place until almost doubled in size, 15-
20 minutes. Lightly beat egg yolk and one tablespoon of water; brush over braids.
Sprinkle with poppy seeds or sesame seeds if desired. After bread has baked at 375 °F
oven for 15 minutes, cover loosely with foil to prevent excess browning. Bake an
additional 10-15 minutes (sounds hollow when tapped on bottom braid). Total baking
time approximately 25-30 minutes. Remove from sheet and cool on wire rack.