I have one daughter who is raisin intolerant (like her father), so in addition to Suse's Challah, I also make this recipe from my friend Lisa. What I like (love) about this recipe, is that it starts out in the bread machine, so you only do the final baking in the oven and no mixing or anything. It's great for starting on a Friday afternoon so you can have fresh Challah for shabbat dinner. Lisa has another challah recipe that's a little sweeter, if I recall, but I never got it from her.
1 large egg
1T canola oil
3 cups bread flour
1 T yeast
Put ingredients in proper order (for example, my bread machine requires liquids first).
Set on dough cycle.
When done, shape loaf (braid for Shabbat, Round for High Holy Days), cover and let rise in warm place for 1 hour. Brush w/ an egg wash (egg yolk w/ a bit of water beaten together).
Bake at 350 - Lisa bakes it for only 17 minutes, I bake mine a bit longer - until a nice golden brown - maybe 20 - 25 minutes.
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Per Serving (excluding unknown items): 111 Calories; 2g Fat (13.3% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 139mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.