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1-pound recipe:
2 tbsp. orange juice
1/2 cup water less 2 tbsp.
1 large egg
2 tbsp. margarine, cut up
1 tsp. salt
2 cups bread flour
4 tsp. sugar
1-1/2 tsp. active dry yeast
1 tsp. orange peel, grated
1/3 cup dates, chopped
1 large egg yolk
1 tbsp. water

1-1/2-pound recipe (for 2-3/4 pound loaves):
1/4 cup orange juice
1/2 cup water
1 large egg
3 tbsp. margarine, cut up
1-1/4 tsp. salt
3 cups bread flour
2 tbsp. sugar
2 tsp. active dry yeast
1-1/2 tsp. orange peel, grated
1/2 cup dates, chopped
1 large egg yolk
1 tbsp. water

Make Dough:
To bread machine, add ingredients to egg yolk in the order suggested by the manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

(For 1-1/2-pound recipe, divide into 2 loaves.)

Shape into a long braided loaf or round loaf and let rise.

Bake:
Preheat oven to 375°F. Lightly beat egg yolk with water.

Brush over loaf. Bake for 25 to 30 minutes, or until bread is a deep golden brown and sounds hollow when tapped.

Cover with foil after 15 minutes to prevent excess browning. Remove from oven and loosen bottom with a spatula.

After 10 minutes, remove to rack to cool.

Bread may be stored at room temperature overnight, wrapped, or frozen.

Variations:
Raisin Challah: Add 1/3 cup raisins to 1-pound loaf, 1/2 cup raisins to 1-1/2-pound loaves according to manufacturer's directions.

Manna from Heaven Challah: Add 1 tbsp. colored sprinkles or nonpareils to 1-pound recipe, 2 tbsp. to 1-1/2-pound recipe when making dough. Sprinkle top(s) with 1 to 2 tsp. colored sprinkles instead of seeds. If desired, raisins may also be added to dough.

Poster's Notes:
It was a nice to do a special challah. Very tasty. I added a little more sugar.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A