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Spice and
Spirit Traditional Challah |
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2 ounces fresh yeast and 2
packages dry yeast
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1 cup warm water
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3 cups boiling water
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3/4 cup margarine, softened
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2 Tbsps. salt
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1 1/2 cups sugar
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5 eggs
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14 to 15 cups flour
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 small bowl, dissolve
both fresh and dry yeast in
1 cup warm water, with one
tablespoon of sugar taken
from the 1 1/2 cups. Let
stand until it foams.
In a large bowl, pour 3 cups
boiling water over margarine
and stir until margarine is
melted. Add salt and sugar.
Let cool for a few minutes
and beat in eggs. Add the
bubbling yeast. Gradually
add flour and knead for 10
minutes. If dough is too
moist, add a little more
flour.
When dough is kneaded, oil
the top of the dough, cover,
and let rise 1 hour.
Separate challah with a
blessing. Shape dough and
place in greased pans or on
baking sheets. Let rise
another hour.
Preheat oven to 350 degrees.
Brush loaves with beaten egg
to glaze and sprinkle with
poppy seeds. Bake 1 hour for
large challah, 35 to 40
minutes for medium challahs.
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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