Bread machine directions

1. 1 C (8 oz) room temperature water
2. 2 large eggs
3. ? C (3 oz) sugar
4. ? C oil (3 oz)
5. 1 ½ tsp salt
6. 1 ? C (8.7 oz) white wheat flour
7. 2 ? C (13.8) bread flour
8. 2 1/4 tsp yeast

(for glaze)
1 egg yolk
½ tsp water
pinch of sugar

Preheat oven to 325º.

Combine ingredients 1-5 in the container for a bread machine. Add the flours and make a well in the dry area of the flour. Put the yeast in the well.

Place container in the bread machine and set it to the dough cycle. If wanted, you can use a stand mixer and use 110 degree water instead of a bread machine.

After cycle is through divide dough into equal parts and form into desired shape (braid, yud-bet, 7 day, etc), glaze with beaten glaze ingredients, and bake.

Larger challahs (braid, yud-bet) bake 27-30 minutes on parchment paper lined stone
Smaller challas (rolls, smaller loaves) bake 17-20 minutes on parchment paper lined stone

For small ball pairs, divide into 16 even balls.

Non-bread machine

1. 1 C (8 oz) room temperature water
2. 2 large eggs
3. ? C (3 oz) sugar
4. ? C oil (3 oz)
5. 1 ½ tsp salt
6. 1 ? C (8.7 oz) white wheat flour
7. 2 ? C (13.8) bread flour
8. 2 1/4 tsp yeast

(for glaze)
1 egg yolk
½ tsp water
pinch of sugar

Preheat oven to 325º.

Proof yeast according to directions on package (or add yeast to slightly warm water [110ºF] with a pinch of honey, stir well, and wait for it to foam)

Combine ingredients 2-5 in a bowl. Add flours and yeast/water mixture

Mix dough until it forms well and you can stretch a piece of it thin enough to show light behind it without breaking.

Cover and let rest for 45 minutes to 1 hour.

Punch dough down. Divide dough into equal parts and form into desired shape (braid, yud-bet, 7 day, etc), glaze with beaten glaze ingredients, and bake.

Larger challahs (braid, yud-bet) bake 27-30 minutes on parchment paper lined stone or sheet
Smaller challas (rolls, smaller loaves) bake 17-20 minutes on parchment paper lined stone or sheet

For small ball pairs, divide into 16 even balls.