- Mar 19, 2006
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Challah (Braided Jewish Shabbat Bread):
You will need:
1/2 cup oil
1/2 cup sugar
1 T salt
2 pkg yeast
4 eggs
7+ cups flour
1 Tbs honey
1 cup boiling water
1/3 cup warm water
½ cup cold water
very large bowl
poppy seeds (optional)
Beat eggs in a small bowl.
In a large bowl mix oil, sugar and salt. Add boiling water to large bowl and stir until all is dissolved. Sprinkle yeast into a measuring cup with warm water. Wait a few minutes, then stir. Add cold water to mixture in large bowl.
(The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl. Preheat oven to 170-200. Add eggs to large bowl, reserving about 1-2 tablespoons! Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger. Turn oven off. Put back into bowl, cover and put in warm oven, until doubled - about 1 hour.
Preheat oven again. Turn out onto floured board and knead for 1-2 minutes. Divide dough into 4 pieces. Take one of the fourths, and knead for another minute. Spilt into 3 large (or 6 small) snakes for a braid. Pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place on a non stick cookie sheet.
Repeat for 3 other fourths. Turn oven off again. Put formed loaves into oven for about 45 minutes. Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg mixed with honey. Sprinkle with poppy seeds, if desired.
Bake for about 30 minutes (large) or 20 minutes (small). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom. Remove from pans, and put on dish towels to cool.
This makes 4 large (8 sm) braided loaves.
You will need:
1/2 cup oil
1/2 cup sugar
1 T salt
2 pkg yeast
4 eggs
7+ cups flour
1 Tbs honey
1 cup boiling water
1/3 cup warm water
½ cup cold water
very large bowl
poppy seeds (optional)
Beat eggs in a small bowl.
In a large bowl mix oil, sugar and salt. Add boiling water to large bowl and stir until all is dissolved. Sprinkle yeast into a measuring cup with warm water. Wait a few minutes, then stir. Add cold water to mixture in large bowl.
(The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)
Add yeast to large bowl. Preheat oven to 170-200. Add eggs to large bowl, reserving about 1-2 tablespoons! Add flour 1 cup at a time, mixing thoroughly after each addition.
Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger. Turn oven off. Put back into bowl, cover and put in warm oven, until doubled - about 1 hour.
Preheat oven again. Turn out onto floured board and knead for 1-2 minutes. Divide dough into 4 pieces. Take one of the fourths, and knead for another minute. Spilt into 3 large (or 6 small) snakes for a braid. Pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place on a non stick cookie sheet.
Repeat for 3 other fourths. Turn oven off again. Put formed loaves into oven for about 45 minutes. Remove from oven. Turn oven to 350.
Brush tops gently with reserved egg mixed with honey. Sprinkle with poppy seeds, if desired.
Bake for about 30 minutes (large) or 20 minutes (small). Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom. Remove from pans, and put on dish towels to cool.
This makes 4 large (8 sm) braided loaves.
