Challah

Challah Bread

1 bag Pamela's Wheat-Free Bread Mix
3 eggs
1/4 cup butter, melted
1/2 cup milk
1/4 cup sugar
1/2 cup warm water
1 yeast packet (enclosed)

Mix all together for three minutes on medium speed in a heavy duty stand mixer, or mix up to the first rising in a bread machine. Put the dough into a large zip lock bag, cut the tip about 1-inch long and "pipe" a braid onto a greased cookie sheet. Make sure you start at one edge as the braid will use up the whole sheet. Helpful hint: have a practice braid made out of ribbon or string to help you see which goes over what.

A Note About Braiding: This dough is too soft to do a long strand that will braid, but by doing one small section at a time, you should get the effect of a braid. Continue squeezing out a small braid of dough crossing it one over the next one, adding to the braid as you go.

Let rise for 60 to 90 minutes then brush on an egg wash (egg yolk mixed with a touch of water). Bake in a preheated 350º oven for 1 hour.