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Challah

Chef.at.Home's picture
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Ingredients
  Active dry yeast 2 Tablespoon (2 Packages)
  Milk 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  All purpose flour 5 Cup (80 tbs)
  Eggs 2
  Egg yolk 1
  Poppy seed 1 Tablespoon
Directions

Soften yeast in 1/2 cup warm water (110°).
Heat milk, butter, sugar, 2 teaspoons salt, and saffron till sugar dissolves; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add softened yeast and the 2 eggs; beat well.
Stir in enough of the remaining flour to make a soft dough.
Knead on floured surface till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/4 hours).
Punch down; divide in thirds.
Cover; let rest 10 minutes.
Roll each third into an 18-inch strand; braid strands and secure ends .
Place on greased baking sheet.
Cover; let rise till double (about 30 minutes).
Brush with egg yolk combined with 1 tablespoon water; sprinkle with poppy seed.
Bake at 375° for 45 to 50 minutes.

Recipe Summary

Cuisine: 
Jewish
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday

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