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Spice and Spirit Tasty Challah |
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1 Tbsp. sugar
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1/2 cup warm water
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1 1/2 ounces fresh yeast
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3 eggs
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3/4 cup oil
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1/4 cup wheat germ
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2 cups hot water
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12 cups flour
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plus
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1/2 cup whole-wheat flour
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1 Tbsp. salt
Glaze
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1 egg, beaten
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poppy seeds
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Spice and Spirit The Complete
Kosher Jewish Cookbook
by
Esther Blau,
Tzirrel Deitsch, Cherna
Light |
 In a large bowl, dissolve
sugar in 1/2 cup warm water.
Crumble yeast into
sugar-water, mix, and let
stand until it begins to
foam. Add eggs and mix well.
Add sugar, oil, and wheat
germ, and mix again.
Slowly add hot water, flours
and salt, alternating liquid
and dry ingredients. When
dough forms a single ball,
place on floured board and
knead until smooth.
Place in oiled bowl and turn
so top is oiled. Cover with
towel and let rise 30 to 45
minutes until doubled in
bulk. Punch down. Let rise
again until doubled.
Punch down. Separate challah
with a blessing. Divide
dough into four parts and
shape loaves. Place in
greased pans and let rise 15
minutes.
Preheat oven to 400 degrees.
Brush loaves with beaten egg
to glaze and sprinkle with
poppy seeds. Bake at 400
degrees for 5 to 10 minutes,
then lower temperature to
350 degrees and bake for 35
to 40 minutes. Remove from
pans and cool on racks. |
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Bread -->
Challah |
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How
to braid Challah
Cooking
Tips: |
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