4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing
1 tablespoon salt
9 1/4 cups flour
Poppy or sesame seeds (optional)
1/2 cup vegetable oil
Instructions
Dissolve the yeast in the water with 1 teaspoon of
the sugar. Beat well and leave 10 minutes, until it
froths.
In a very large bowl, lightly beat the eggs. Then
add the salt, sugar, and oil and beat again. Add the frothy yeast
mixture and beat well. Now add the flour gradually, and just enough to
make a soft dough that holds together, mixing well, first with a large
spoon, then working it in with your hands. Knead vigorously for about
15 minutes, until it is very smooth and elastic, adding flour if the
dough is too sticky. Pour a little oil in the bowl and turn the dough,
so that it is greased all over. Cover the bowl with plastic wrap and
put it in a warm place to rise for 2 to 3 hours, or until it has
doubled in bulk. Punch the dough down and knead again, then divide
into four pieces to make 4 loaves.
Round Challah
Take 1 piece of dough, roll it between your palms, and pull it out
into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm)
thick, a little fatter at one end. Take the fatter end and put it in
the middle of an oiled baking sheet, then coil the rest of the rope
around it like a snail. Continue with the remaining 3 pieces.
Braided Challah
Divide 1 piece of the dough into 3. Roll each piece between your palms
and pull into long thin ropes about 18 inches (46 cm) long and 1 1/4
inches (3 cm) wide. Pinch 1 end of all the strands together and plait
them- bring the rope on the right over the middle one, then bring the
one on the left over it and continue to the end. Pinch the ends
together and tuck them under the loaf. You may find it, easier to
begin plaiting in the middle of the 3 strands and plait towards the 2
ends. Continue with the remaining 3 pieces.
Braided Challah continued
Place the 4 loaves on well oiled baking sheets, leaving plenty of room
for them to expand, then leave to rise for 1 hour, or until doubled in
bulk. Now brush gently with the beaten egg yolks or if you want to
sprinkle with poppy or sesame seeds, brush first with the whole beaten
egg (the seeds stick better if the white is there too). Bake in a
preheated 350F (180C) oven for 30 to 40 minutes or until the loaves
are beautifully golden-brown. They are done if they sound hollow when
you tap the bottoms.
Originally Submitted
5/13/2013
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