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Traditional
Challah |
Ingredients:
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5 pounds flour
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2 ounces fresh yeast and 1 package dry yeast
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2 cups warm water
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1 1/2 sticks margarine
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2 1/3 cups boiling water
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2 tablespoons salt
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1 1/2 cups sugar
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5 eggs
Glaze
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1 egg, beaten
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Poppy or Sesame seeds
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 Dissolve yeast
in 2 cups warm water in a small bowl, until
it bubbles. In a large bowl, place margarine
and pour boiling water over it 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. Knead for 10 minutes. If dough is
too moist add a little more flour.
When ready to rise, sear top of dough with
oil, cover and let rise 1 hour. Separate a
small portion of dough known as 'challah"
from the whole dough. Shape and let rise
another hour.
Brush with beaten egg to glaze. Sprinkle
with seeds.
Bake at 350 degrees for 1 hour for large
challahs and 1/2 hour for smaller challahs
and rolls. |
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Bread --
Challah |
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Cooking Tips:
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