Challah Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Margarine | 2 Teaspoon, melted | |
| 2 beaten | ||
| Flour | 3 Cup (16 tbs) | |
| 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.
Chef
