Challah
Challah
Challah
1 envelope active dry yeast
1 teaspoon sugar
2 cups warm water
8 cups allpurpose flour
1 teaspoon salt
2 tablespoons oil
1 egg, at room temperature
1 egg, beaten with 2 teaspoons water
4 tablespoons poppyseeds or sesame seeds
In a small bowl, combine the yeast with the sugar and 1/2 cup water.
Cover with plastic and leave in a warm place until well-risen, about
20 minutes.
Sift the flour and salt into a warmed bowl. Make a well in the center
and break the egg into it. Add the yeast mixture and stir with a
wooden spoon, gradually incorporating the liquid into the flour.
Gradually add enough remaining warm water to make a stiff dough. Turn
the dough onto a floured board and knead until it is smooth and
elastic, and it doesn't stick to your hands, about ten minutes. Put
dough in a warmed, greased bowl. Cover it with plastic, and let rise
until doubled, about two hours.
Punch down the dough and divide into six balls. Roll the balls between
your hands into long strips of equal length and about one inch wide.
Braid three strips together and place on a greased cookie sheet. Wrap
the ends neatly underneath the loaf. Repeat with the remaining three
strips to make another loaf. Cover the loaves with a kitchen towel and
leave them in a warm place to rise for about 45 minutes.
(Alternatively, put them in large plastic bags and leave them in the
refrigerator overnight. Then let them rise the next day.)
Preheat the oven to 450 F. Brush the loaves with the beaten egg and
water mixture and sprinkle with the seeds. Bake loaves for 15 minutes
then reduce the heat to 375 F and bake for 40 minutes or until golden
brown. Let cool on a rack.
Challah
1 package dry yeast
2 teaspoons sugar, 1/8 teaspoon saffron
1 1/4 cup lukewarm water
4 1/2 cups sifted flour
2 teaspoons salt
2 eggs
2 tablespoons oil
1 egg yolk, beaten with 1 teaspoon water
4 tablespoons poppy or sesame seeds
Combine yeast, sugar, saffron, 1/4 cup water, and let stand 5 minutes. Sift
flour and salt into a large bowl, make a well in the flour and drop in the eggs,
oil, water, and dissolved yeast mixture. Work in well with your hands, turn out on
a floured board and knead well. Cover, and let rise in a warm place for one hour.
Punch the dough down, recover, and let rise until doubled (if you poke a finger
into it, the dent will spring back fairly quickly). Divide into three parts and
let rest for 10 minutes. Braid the three strands of the loaf. Cover again and let
rise until double. Brush with the beaten egg/water mixture, sprinkle with seeds
and bake for 50 minutes in a 375 F oven.
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