Rita's shabbat bread

Today is St. Patricks Day. My oldest daughter has invited us over for dinner tonight for corned beef and veggies. I am making bread and mint chocolate brownies.

Rita's shabbat bread

• 1 cup water
• 2 tablespoons melted butter
• 1 egg
• 3 1/2 cups bread flour
• 1/4 cup sugar
• 1 teaspoon salt
• 3 teaspoons yeast

Preparation

Place all ingredients in above order in bread machine. I use a 4 compartment bread pan that my friend gave me. It keeps us from eating the whole loaf at once..We use one or two per shabbat meal and freeze the rest for the following week.I line each compartment with parchment paper which i have already cut out to size. 

After dough cycle completes, cover your hands with flour and remove  the dough from the bread machine.

Cover a clean, hard surface with a little flour to  keep the dough from sticking. I use a sugar shaker with the wholes on top filled with flour for easy to grab flour. 

 Knead the dough a few minutes  and then cut into 4 pieces. 

Shape each piece individually. Spread out the piece and then flap over the ends together. Turn the dough and flap over the other ends, pinching the ends together.

 I then kind of roll the dough longways to get it to shape up a little better. Place the dough into its compartment.Let rise for 30 minutes. Bake 10 to 15 minutes until golden brown. Remove from oven and let cool on racks.After 5 minutes, mix 1 T honey and 1T butter together. Melt in microwave f or 20 seconds. Brush the mixture over the top of the bread for a simply divine melt in your mouth experience. Remove dough from pans after 15 minutes and continue to cool on racks if you can keep it out of your mouth.
The smell of this bread is so tantalizing.