Challah Recipe
Haven't tried this yummy Challah recipe, yet? I am sure you will love it! Treat your near and dear ones with this amazing Challah as a Main Dish . You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
1 pkg. dry yeast
3/4 cup warm water
1 tsp salt
1/4 cup sugar replacement
2 tsp margarine, melted
2 beaten
3 cup flour
1 tsp shim milk
Poppy seeds
Directions
Soften yeast in warm water; allow to rest for 5 minutes.
Add salt, sugar replacement, and margarine.
Measure 1 T. (15 mL) of the beaten eggs.
Place in cup and reserve.
Add remaining eggs and 1 c. (250 mL) of the flour to yeast mixture; beat vigorously.
Add remaining flour.
Turn onto floured board and knead until smooth and elastic.
Place in lightly greased bowl; cover.
Allow to rise until double in size, about 1 1/2 hours.
Punch down; divide into thirds.
Roll into 3 strips, 18 in. (45 cm) long, with the heel of the hand.
Braid the 3 strips loosely, tucking under ends.
Blend reserved beaten egg with 1 t. (5 mL) skim milk, carefully brush over braid.
Sprinkle with poppy seeds; cover.
Allow to rise until double in size, about 1 1/2 hours.
Bake at 350°F (175°C) for 1 hour, or until done.
Add salt, sugar replacement, and margarine.
Measure 1 T. (15 mL) of the beaten eggs.
Place in cup and reserve.
Add remaining eggs and 1 c. (250 mL) of the flour to yeast mixture; beat vigorously.
Add remaining flour.
Turn onto floured board and knead until smooth and elastic.
Place in lightly greased bowl; cover.
Allow to rise until double in size, about 1 1/2 hours.
Punch down; divide into thirds.
Roll into 3 strips, 18 in. (45 cm) long, with the heel of the hand.
Braid the 3 strips loosely, tucking under ends.
Blend reserved beaten egg with 1 t. (5 mL) skim milk, carefully brush over braid.
Sprinkle with poppy seeds; cover.
Allow to rise until double in size, about 1 1/2 hours.
Bake at 350°F (175°C) for 1 hour, or until done.
