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Challah

Recipe

Recipe (click to expand)

Ingredients
3pkyeast
1 1/3cupwater, warm (110ø-115ø)
1tablespoongranulated sugar
1teaspoonsalt
3tablespoonbutter, or margerine, softened
3lgeggs, lightly beaten
6cupflour, unbleached white
1eachegg, well beaten with 1 tb of water
1poppy seeds

Directions:

Add 1 Tablespoon sugar and yeast to warm water, stir well and ‘proof’
the yeast (I’m old-fashioned and still do this). After the yeast
proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten
eggs, and five cups flour. As your stir together, add salt (done this
way because salt can kill yeast if added directly). Beat ingredients
with a spoon, gradually adding flour, until dough is stiff. Knead on
board until dough is smooth and elastic (8-10mins).
Cover and let rise in warm place until about doubled in size
(1.5-2hrs).
Punch down and knead dough until all the bubbles are gone. Divide
into 6 parts, roll each part between your hands into a rope about 1 inch
in diameter. Braid 3 ropes each into 2 loaves. Place two braids
about 6 inches apart on a buttered/margerined cookie sheet, and allow to
raise in a warm place until almost doubled in size. Brush tops with
egg/water wash and sprinkle lightly with poppy seeds. Bake in
pre-heated 400ø oven for 35-40 mins, or until loaves sound hollow when
tapped. Cool covered with a soft towel on racks.


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