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Challah Recipe


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Category   Desserts - Breads
Sub Category   None

1 T Sugar
1/2 T Salt
1 1/2 T Salad Oil
1 Cup Hot Water
1 Package Dry Yeast
2 Cups Flour
2 Egg Whites

First, add yeast to small bowl. Second, add hot water. Let the yeast rise until see bubbly top emerges. Third, add sugar, salt, and oil to a large mixing bowl. Fourth, separate egg whites from egg yolks, adding the whites to the mixing bowl and putting the yolks in a separate bowl. (The yolk will be used later for brushing the loaves before baking.) Add risen yeast to mixing bowl. Fifth, add 2 cups of flour to the mixing bowl and mix the ingredients together. If doubling the recipe or otherwise increasing quantity, add flour in 2-cup increments between mixing. Add flour until dough forms ball and is not very sticky.
Knead the flour- put small amount of flour on the surface, place dough on top of flour, then fold sides of dough over and push down, proceeding clockwise around the dough. Then, let dough rise 2 hrs in a greased bowl.
Braid dough into loaves. Let rise for half an hour. Brush loaves with egg yolks and sprinkle with poppy seeds. Place loaves on greased cookie sheets.
Preheat oven to 350 degrees. Once oven reaches 350 degrees, place loaves in oven and bake for 50 minutes or until medium brown. Then lift loaves from the bottom with spatula, tap the loaves, and ensure that they sound hollow. If loaves do not yet sound hollow, bake until they do, checking every few minutes.
Serving Suggestions
Have a wonderful Shabbat dinner!

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