Challah

* Exported from MasterCook *

Challah

Recipe By : Jewish Food List
Serving Size : 1 Preparation Time :0:00
Categories : Shabbat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages yeast
2 cups lukewarm water
8 cups sifted -- unbleached flour
2 teaspoons salt
4 eggs -- beaten well
1 egg yolk -- beaten

Sift the 8 cups of flour; put aside. Soak yeast in the water for 5 minutes. Si
ft the flour, salt and sugar together. Combine the yeast mixture with 3 cups o
f the flour mixture, stirring until smooth. Cover the bowl with a cloth and all
ow to rise in warm place until double in bulk - about 30 minutes. Add the beat
en eggs and mix well. Add the remaining flour mixture and knead for ten minute
s (exactly) on a lightly floured surface until smooth. Place the dough in a bo
wl; brush top with melted butter and cover with cloth. Allow to rise until dou
ble in bulk - about 2 hours. Knead the dough for 3 minutes. Divide the dough
into 6 equal ropes. Braid as desired - three ropes can make one challah - ther
efore you would have two, nice- sized challahs. Let rise again for 1 hour on gr
eased baking sheets(covered). Preheat oven to 400 degrees. Brush top of chall
ah with melted butter and beaten egg yolk. Sprinkle with poppy or sesame seeds
. Bake until done.


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