Challah recipe
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Breads Recipes
Eggs Recipes
Yeast Recipes
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 1servings
Direction and Ingredients
Amount Ingredient Preparation
3 pk yeast, active dry
1 1/3 cup water warm (110C8-115C8)
1 tablespoon sugar
1 teaspoon salt
3 tablespoons butter or margerine, softened
3 large eggs lightly beaten
6 cups flour unbleached white
1 each egg well beaten with 1 tb of water
1 x poppy seeds
 Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof'
the yeast (I'm old-fashioned and still do this). After the yeast
proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten
eggs, and five cups flour. As your stir together, add salt (done this
way because salt can kill yeast if added directly). Beat ingredients
with a spoon, gradually adding flour, until dough is stiff. Knead on
board until dough is smooth and elastic (8-1mins).
Cover and let rise in warm place -- until about doubled in size
Punch down and knead dough until all the bubbles are gone. Divide
into 6 parts, roll each part between your hands into a rope about 1 inch
in diameter. Braid 3 ropes each into 2 loaves. Place two braids
about 6 inches apart on a buttered/margerined cookie sheet, and allow to
raise in a warm place until almost doubled in size. Brush tops with
egg/water wash and sprinkle lightly with poppy seeds. Bake in
pre-heated 4C8 oven for 35-4 mins, or until loaves sound hollow when
tapped. Cool covered with a soft towel on racks.
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