Braided Bread – Bread Machine recipe

Ingredients: 

Braided Bread

Photo by Dine and Dash

  • 1 cup warm water
  • 4 tablespoons oil
  • 2 eggs
  • 1 teaspoon salt
  • 4 1/2 cups of flour
  • 2/3 cups sugar
  • 2 1/4 teaspoons yeast

Directions:
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.

TIPS:

To check if the bread is done baking, gently knock on the bottom of it. A hollow sound means the bread is ready.

Marbled Chocolate Zucchini Bread – Real Simple Recipe

Yield: 8 Servings

Marbled Chocolate Zucchini Bread, Photo by Danny Kim

Photo by Danny Kim

Ingredients:

  • 1/2 c. plus 2 tsp. canola oil, plus more for the pan
  • 1 1/2 c. all-purpose flour (7 ounces)
  • 5 ounces semisweet chocolate, melted
  • 1 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 c. sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 tsp. pure vanilla extract
  • 2 packed cups shredded zucchini (9 ounces)

Directions:

  1. Heat oven to 350 degrees F. Brush an 8 1/2-by-4 1/2-inch loaf pan with oil and dust with flour, tapping out the excess.
  2. Stir together the chocolate and 2 teaspoons of the canola oil. Set aside to cool to room temperature.
  3. Whisk together the flour, cinnamon, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl; set aside.
  4. In a separate bowl, whisk together the remaining 1/2 cup canola oil, sugar, eggs and vanilla.  Stir in the zucchini.  Add the wet ingredients to the dry ingredients and whisk vigorously to combine, about 1 minute.
  5. Transfer half the batter to the prepared pan. Pour half the chocolate into the pan. Repeat with the remaining batter and chocolate. Using a toothpick, swirl the chocolate and batter together to create a marbled pattern. Make sure to incorporate the batter at the bottom.
  6. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.
 
by Lindsay Hunt, July 2014