Menorah Bread Recipes

MENORAH BREAD

Steps:

• Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120°F to 130°F). Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 400°F. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 32-inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet.
• Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10-inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles.
• Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting.

HANUKKAH STAR CHALLAH

Steps:

• Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
• When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
• Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
• Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
• Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.