Challah Recipe
Ingredients
| Active dry yeast | 2 | |
| Milk | 3/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| All purpose flour | 5 Cup (16 tbs) | |
| Eggs | 2 | |
| Egg yolk | 1 | |
| Poppy seed | 1 Tablespoon |
Directions
Soften yeast in 1/2 cup warm water (110°).
Heat milk, butter, sugar, 2 teaspoons salt, and saffron till sugar dissolves; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add softened yeast and the 2 eggs; beat well.
Stir in enough of the remaining flour to make a soft dough.
Knead on floured surface till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/4 hours).
Punch down; divide in thirds.
Cover; let rest 10 minutes.
Roll each third into an 18-inch strand; braid strands and secure ends .
Place on greased baking sheet.
Cover; let rise till double (about 30 minutes).
Brush with egg yolk combined with 1 tablespoon water; sprinkle with poppy seed.
Bake at 375° for 45 to 50 minutes.
Heat milk, butter, sugar, 2 teaspoons salt, and saffron till sugar dissolves; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add softened yeast and the 2 eggs; beat well.
Stir in enough of the remaining flour to make a soft dough.
Knead on floured surface till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/4 hours).
Punch down; divide in thirds.
Cover; let rest 10 minutes.
Roll each third into an 18-inch strand; braid strands and secure ends .
Place on greased baking sheet.
Cover; let rise till double (about 30 minutes).
Brush with egg yolk combined with 1 tablespoon water; sprinkle with poppy seed.
Bake at 375° for 45 to 50 minutes.
Chef
