INGREDIENTS

INSTRUCTIONS

source: The Spice and Spirit Cookbook (The Complete Kosher Jewish Cookbook)
~Lubavitch Women
**NOTE:
1)I prepare this the night before, letting the rising step take place
overnight.
2)When using an electrical mixer, make in 2 batches, as you'll burn out the
motor of the mixer, if you do it all at once.........I'm talking from
experience!!!!
Dissolve yeast in warm water in a large bowl. Then add sugar, salt and half
of the flour. Mix well. Add eggs and oil, then slowly stir in the rest of
flour........dough will become quite thick. When dough begins to pull away
from sides of bowl, turn onto floured board, and knead for 10
minutes.........[this I do in the mixer, with the 'dough hook'.]
Add only enough flour to make dough manageable. Knead until dough is smooth
and elastic, & springs back when pressed lightly. Place dough in a large
oiled bowl. Turn so top is oiled as well. Cover with a damp towel, and let
rise in a warm place......[I put mine in the garage, where it's warm in
Summer........and in the laundry room in Winter, while the dryer is
running, or has been all day.] Let rise 2 hours, and punch down every 20
minutes or so..........[I leave it overnight, no punching till the next
morning.] Separate challah with a blessing.........for details, e-mail me
privately, I'll let you know what to do/say.
Divide dough into 4 to 6 parts, and shape into loaves; place in well
greased bread pans or on greased baking sheet. Let rise until double in
bulk.
Preheat oven to 375deg.F.
Brush tops of loaves with beaten egg and sprinkle with poppy or sesame
seeds. Bake 30 to 45 minutes or until browned.
***You can also add 2 teaspoons vanilla to dough before kneading.
***Also, raisins can be added at this step.......before kneading.
****Personal note: I have tried many, many different challah recipes, and
this one is, without a doubt, the best tasting, easiest one of all!
Posted to JEWISH-FOOD digest by Barry Shub <shubbse@bellsouth.net> on Aug
24, 1998, converted by MM_Buster v2.0l.

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