Challah

* Exported from MasterCook *

CHALLAH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pk Yeast
1 1/3 c Warm water (110ø-115ø)
1 tb Granulated sugar
1 t Salt
3 tb Softened butter/margerine
3 ea Large eggs lightly beaten
6 c Unleached white flour
1 ea Egg, well beaten
1 x With 1 Tablespoon water (a w
1 x Poppy seeds

Add 1 Tablespoon sugar and yeast to warm water, stir
well and "proof" the yeast (I'm old-fashioned and
still do this). After the yeast proofs, add rest of
the sugar, butter/margerine, 3 lightly beaten eggs,
and five cups flour. As your stir together, add salt
(done this way because salt can kill yeast if added
directly). Beat ingredients with a spoon, gradually
adding flour, until dough is stiff. Knead on board
until dough is smooth and elastic (8-10mins).
Cover and let rise in warm place -- until about
doubled in size (1.5-2hrs).
Punch down and knead dough until all the bubbles are
gone. Divide into 6 parts, roll each part between
your hands into a rope about 1" in diameter. Braid 3
ropes each into 2 loaves. Place two braids about 6"
apart on a buttered/margerined cookie sheet, and allow
to raise in a warm place until almost doubled in size.
Brush tops with egg/water wash and sprinkle lightly
with poppy seeds. Bake in pre-heated 400ø oven for
35-40 mins, or until loaves sound hollow when tapped.
Cool covered with a soft towel on racks.
Adapted from Beard on Bread by James Beard



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