Challah (with dough from the Bread Machine)

Although I've made many loaves of Challah in my life, I had neverused my bread machine to make the dough until recently.
After seeing many positive reviews for this recipe I gave ita try.  The recipe makes enough dough for two braided loaves, but I made one braided loaf andformed the remainder of the dough into Challah rollsby forming the dough into balls, then baking themin well greased muffin tins. 
I added about 1/2 cup or so more flour than the recipestated, taking note I (along with a few other reviewers) determined the dough was too sticky to handle otherwise. With the additional flour it turned out very well.
Over time I've found it truly helps to read the reviews for a recipewhen they are available, in order to pick up pointers for changes or improvements.



I know, I know, it is not proper to cut the Challahwith a knife (the knife, being a symbol of violence/death should not be present at the peace of the Jewish sabbath), rather the bread should be torn. However, when the bread is a day old I love to toast it, so I slice it.
I coated the top with the traditional egg wash, and applied sesame seeds (optional.)
TIP ALERT:
Have you ever attempted to sprinkle sesame seeds, poppy seeds, sunflower seeds, etc. to the top of bread or rolls before baking only to have most of them bounce off of the egg washed surface?
That used to happen to me all  the time, until I learnedthis neat trick from a baker a few years ago:
1. Pour the amount of seeds or nuts you will be using into a small, shallow bowl or saucer.
2. Apply egg, milk or water wash to the top of the formed dough.
3. Slightly moisten the fingers of your dominant hand with water or milk and dip (the flat, palm side of) your fingers into the seed/nut bowl; (the seeds will stick to your fingers.)
4. Gently press your (seed coated fingers) onto the surface of the dough, they will adhere to the dough and release from your fingers.Repeat until the surface is coated as you like.
As if by magic the seeds/nuts will stick, and you will have very fewwasted seeds. It's a great tip, and I hope you'll give it a trythe next time you need to apply seeds or nuts to yourbread.
Thank you for stopping by today, friends!If you try this recipe and/or technique for the seed topping, I hope you'll be pleased with the results.

Blessings to all!
~mari

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