1. Place all ingredients in order into the basket of the machine. Make a well in the dry ingredients before putting in the yeast.
2. Close the bread machine door, set it on the dough setting and walk away for around 1 ½ hours.
3. When the dough is ready, mold it at least 2 loaves. For a traditional look, divide each loaf info 3 parts and braid. Place on greased cookie sheets. Cover loosely with towel. Let it rise for 2-3 hours.
4. Preheat oven to 350 degrees Fahrenheit.
5. Brush the top of the challah gently with an egg yolk. If desired, sesame or poppy seeds can be sprinkled on top of the egg wash.
6. Bake at 350 degrees Fahrenheit for approximately 30 minutes.
To check if the bread is done baking, gently knock on the bottom of it. A hollow sound means the bread is ready.
In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Easter Pie in Reminisce March/April 1995, p47