Challah Recipe

Challah picture

Summary

CuisineCourse
MethodDish

Ingredients

 Margarine6 Tablespoon
 Warm water1⁄2 Cup (8 tbs)
 Boiling water1 1⁄2 Cup (24 tbs)
 Sugar2 Tablespoon
 Sugar1⁄4 Teaspoon
 Salt3 Teaspoon
 Eggs3
 Active dry yeast2
 Unbleached flour7 Cup (112 tbs)

Directions

Place margarine in large mixing bowl; add boiling water, sugar, salt and cool to about 105 degrees (a drop on the inside of the wrist feels warm).
Meanwhile sprinkle yeast over 1/2 cup warm water and add a pinch of sugar for yeast to feed and grow on.
Let stand 5 minutes, until foamy and full of bubbles.
Beat eggs, reserving 1 yolk for glazing top of loaves.
Add eggs and the bubbly yeast to margarine mixture in bowl.
Mix well and stir in 4 cups of the flour, then gradually add the remaining 3 cups flour. (Dough should pull away from bowl, add a little more flour but only if necessary)
Turn dough onto lightly floured board and knead until smooth and elastic, 8 to 10 minutes.
Place dough in lightly greased mixing bowl, rolling dough to grease top.
Cover lightly and let rise in warm place (85 degrees) until double in bulk.
Takes about l 1/2 hours.
Punch down dough, divide into 3 parts Divide each into 3 more parts (now 9 in all).
Roll each piece into a long rope and, using 3 pieces at a time, braid the pieces together into a loaf.
Repeat to make 3 braided loaves.
Place each loaf in well greased 9 inch loaf pan.
Mix reserved egg yolk with 1 tablespoon water, dash of salt, and using pastry brush spread over the 3 loaves.
Set aside to rise in a warm place 1 hour or until double in bulk.
Bake in hot, 400°F oven 35 to 45 minutes, until loaves are a rich golden brown.
Immediately take from pans and cool on wire racks.
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