Gallic Honey Bread

Ok, so it was originally "French Honey Bread" and it's cheating to use a bread machine for cooking ancient food, but sometimes you're in a hurry.
The recipe was adapted from The Bread Machine Cookbook by Donna Rathmell German (32).
 
 

Ingredients
water 1 1/2 cups
honey 4 tsp.
olive oil 4 tsp.
salt 1 1/3 tsp.
sugar 1 1/3 tsp.
bread flour 4 cups
yeast 1 packet
Baking instructions

Italian Bread

According to Ms. German, this is good with cheese and wine.
The recipe was adapted from The Bread Machine Cookbook by Donna Rathmell German (33).
 
 

Ingredients
water 2 cups
salt 1 1/2 tsp.
sugar 1 1/3 tsp.
bread flour 4 cups
yeast 1 packet
Baking instructions

Challah

"Any traditional Jewish meal begins with the breaking of bread. Challah is a special kind of bread used for Shabbat and holidays. It is a very sweet, golden, eggy bread. The taste and texture is somewhat similar to egg twist rolls (those little yellow rolls that look like knots). The loaf is usually braided, but on certain holidays it may be made in other shapes. For example, on Rosh Hashanah, it is traditional to serve round challah (the circle symbolizing the cycle of life, the cycle of the years). 

A local deli makes French toast with challah. I highly recommend this. Challah is also wonderful in sandwiches with roast beef or corned beef. Traditionally, however, it is simply used as you might use rolls with a holiday dinner. 

The word "challah" refers to the portion of dough set aside for the kohein (See the List of Mitzvot, #394); that is, a portion that is taken out of the dough before it is baked. I am not certain how the term for the removed portion came to be used for the portion that is left over after it is removed." 

"Challah can be traced back to the biblical time of Moses when Jews broke a small portion of dough, "wallah," from their traditional Sabbath bread to give as a weekly offering to their priests. Jews still separate a small portion of dough, which they bless and burn. This small piece of dough is now called "challah," which means offering, and the bread made from the remaining dough is also now known as challah. With the blessing and eating of the challah, the Sabbath feast begins." 

 

Ingredients
water 8/9 cups-1 cup
eggs 2 1/2 
vegetable oil 2 2/3 tbs.
salt 2 tsp.
sugar 2 2/3 tsp.
bread flour 4 cups
yeast 2 1/2 tsp.

 
 

Baking Instructions


Make the three above on the dough cycle.
For Gallic & Italian breads, if you're using a medium bread machine & want to cook the bread in the machine, use 1/2 the ingredients.  The Challah recipe is for a large bread machine.

Otherwise, take out the dough & form it into a loaf or loaves.  There are several ways to make this in to loaves.
 

Instructions for Preparing your Challah Dough 
3 Strand Braiding Instructions 6 Strand Braiding Instructions
Pan Loaf (Section Challah) Instructions Turban (Round Challah) Instructions
from Tova Industries


The challah recipe was adapted from The Bread Machine Cookbook by Donna Rathmell German (151).