Wednesday, November 15, 2006

Challah (Jewish Bread - prounounced "halla")

Challah
(Jewish Bread - pronounced "hallah")
Dry IngredientsWet Ingredients5 cups flour2 eggs1 tsp. Salt½ stick margarine (¾ cup butter)2/3 cup sugar1 ½ cups boiling water2 pkg. dry yeast (2 tsp.)
Place the dry ingredients in a bowl and mix well.
Boil water.
Slightly soften margarine (can be done easily in a bowl in microwave).
Place eggs in melted margarine and beat well.
Slowly add water to eggs and margarine while briskly stirring (avoid cooking the eggs).
Place the wet ingredients in the bowl with dry ingredients all at one time.
Mix well.
Turn out on floured area and knead 10 minutes (or mixer with dough hook).
Round up dough, grease, cover, and let rise 1 hour or until double in bulk. (can be placed on floured counter and covered with Pam covered Seran Wrap)
Divide dough into six (3 per loaf) equal parts. (Alternately: roll flat, cut into rectangle using a pizza cutter, cut 3 finger wide strips to braid as in #12)
Roll each piece with hands into a long roll.
Place 3 side by side and braid. (It is best to begin in the middle and braid to each end turning the ends under.)
Brush with an additional egg which has been well beaten.
Sprinkle with poppy or sesame seeds.
Let rise 1 hour.
Bake at 325 degrees for 30-35 minutes.
Makes 2 loaves.
For 6 loaves:
5 lb. Flour
6 eggs
2 stick margarine
6 packs dry yeast (6 tsp.)
2 cups sugar
1 Tbsp. Salt
4 ½ cups boiling water

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