Out of 244 Ratings

Owner's of the Breadman Bread Maker TR2500BC gave it a score of 4.2 out of 5. Here's how the scores stacked up:
  • Reliability

    4.15 out of 5
  • Durability

    4.19 out of 5
  • Maintenance

    4.16 out of 5
  • Performance

    4.25 out of 5
  • Ease of Use

    4.2 out of 5
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This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It
is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version
uses an easy braiding technique that yields an unbelievable beautiful loaf.
Ingredients: 2 LB
Water, 80ºF/27ºC1 cup
Eggs, large, room temperature 2
Vegetable Oil 2 TBL
Salt 2 tsp
Sugar 2 TBL
Bread Flour 4 cups
Active Dry Yeast 2-1/4 tsp
Press PAUSE at end of 15-second Punch. Remove Bread Pan and Kneading Paddle; close Lid.
On a lightly floured surface, divide dough into 4 equal pieces. Set one section aside; stretch and
roll the other 3 sections into 12-inch ropes. Braid ropes from center to ends; pinch and tuck ends
under the seal. With a sharp knife, cut slit in the top of braid beginning and ending one inch
from ends. Place in Bread Pan. Divide 4th section into 3 pieces; roll into 12-inch ropes and
braid. Slightly moisten cut in large braid and place small braid in slit and tuck ends under. Press
top braid firmly into place.
Return Bread Pan to Bread Maker; close Lid. Press the START Button. At the end of Rise 3,
press PAUSE. Carefully brush the top of the braid with egg wash (1 whole egg plus 1 TBL water,
mixed), sprinkle with sesame or poppy seeds, if desired.
Program: Time/Temperature
Preheat 0 minutes
Knead 1 3 minutes
Knead 2 27 minutes
Rise 1 50 minutes
Punch 15 seconds
Rise 2 5 minutes
Shape 0 seconds
Rise 3 50 minutes
Bake 50 minutes
Keep Warm 0 minutes
Extras as desired
Temperature 365ºF
Save YES or NO
Total time 3 hours 05 minutes
**Punch and Shape are in seconds rather than minutes.
Record the name and
settings on forms in back
of instruction manual to
make it easier to
remember where to find
the correct setting for
these recipes.
TR2500_FINAL 10/14/05 3:14 PM Page 40