Bread machine challah

Add the ingredients (except for toppings and egg wash) in the order specified in your bread machine’s manual. My bread machine (a Zojirushi) specifies liquid ingredients first, followed by the dry ingredients, and the last thing you add is the yeast. Set the machine on the dough setting. At the end of the program, punch the dough down, remove the dough and let rest 5 minutes before hand-shaping. Sprinkle a work surface with flour (I spread a sheet of wax paper down first, for easy clean up). I usually make two small to medium-sized loaves out of this, although the recipe says to make one loaf. If you are making two loaves, divide the dough into two equal portions. Take one portion and divide it into three balls. With floured hands, shape each ball into ropes (about 8-12 inches long). I braid the challah by starting in the middle: I place one rope on a lightly greased cookie sheet (you can use cooking spray), and lay the other two down on top of it making an “X”. I then braid one end, and then the other. Pinch or fold over the ends. Do the same with the other ball of dough. Place a clean towel over the braided dough and let rest until doubled in size, about one hour. Preheat oven to 375ºF. Brush the braids with egg wash and if desired sprinkle with sesame or poppy seeds. Bake for 30 minutes or until golden brown.