Quick Challah Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Eggs | 5 | |
| All purpose flour | 6 Cup (16 tbs) | |
| Cold water | 1 Teaspoon | |
| 1 tablespoon sesame or poppy seeds, optional | ||
Directions
In a mixing bowl, dissolve yeast in warm water.
Add the oil, sugar, salt, 4 eggs and 4 cups of flour.
Beat until smooth.
Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a-warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Divide each portion into thirds.
Shape each piece into a 15-in rope.
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour.
Beat cold water and remaining egg; brush over braids.
Sprinkle with sesame or poppy seeds if desired.
Bake at 350° for 30-35 minutes or until golden brown.
Remove to wire racks to cool.
Add the oil, sugar, salt, 4 eggs and 4 cups of flour.
Beat until smooth.
Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a-warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Divide each portion into thirds.
Shape each piece into a 15-in rope.
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour.
Beat cold water and remaining egg; brush over braids.
Sprinkle with sesame or poppy seeds if desired.
Bake at 350° for 30-35 minutes or until golden brown.
Remove to wire racks to cool.
Chef
