Jewish Challah

1 cup water                                                  3 3/4 cups flour
2 eggs, beaten                                              1 tsp. yeast
3 Tbsp. butter                                               1 egg yolk
3 Tbsp. sugar                                                1 Tbsp. water
1 1/4 tsp. salt

Measure first 7 ingredients in the order listed into baking pan. Insert baking pan into oven chamber, twist to secure. Close lid. Select: dough/pasta setting. Press start - there will be a 25 minute preheat delay before mixing begins. When cycle is complete, remove dough from machine to a lightly floured surface. Divide dough into 6 equal portions. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle and gradually taper towards the ends. Braid the 6 dough strips. Place on lightly greased baking sheet. Cover and let rise 30 minutes or until double in volume. Beat egg yolk with one tablespoon of water and brush over challah. Bake at 350* for 30-35 minutes.