We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A family altar can alter a family.

Challah 1/2

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Grains Jewish Breads, Jewish, Usenet 2 Loaves

INGREDIENTS

1/2 oz Yeast, active
dry 2 packages
2 c Water, warm
4 t Salt
1/2 c Sugar, granulated
3 Eggs
3/4 c Vegetable oil
up to about 1/4 cup
more to taste
9 c Flour, all-purpose
more if needed
1 Egg
Sesame or poppy seeds

INSTRUCTIONS

Mix yeast in warm water.  Let sit 5 minutes.  In a large bowl combine
salt, sugar, eggs and oil.  Add yeast mixture.  Slowly add flour,
stirring until not too sticky. When the dough becomes too thick to
stir, turn it out onto a floured board and knead, adding flour as
necessary. Scrape the working surface with a plastic dough spatula
from time to time, to keep a dry skin from forming on it.  You may
find that you need more flour, but don't add too much more, or the
dough will become heavy. Knead until the dough is smooth and elastic
(about 10 minutes).  Form dough into a ball and place in a lightly
oiled large bowl,  turning to coat the dough with oil.  A ceramic bowl
is best.  Cover  the bowl with a clean cloth and leave in a warm,
draft-free place to  rise for 1 1/2 hours, or until doubled in bulk.
After the dough has  risen, punch it down and divide it into 6 balls.
Let the dough balls  sit for 5 minutes, covered.  Keeping dough balls
covered while working, remove a ball and roll it  between your hands
(or on working surface) into a cord about 1 inch  wide by about 20
inches long. The dough is quite elastic, making it  nicely workable,
yet also tending to make it shrink back slightly  after being
lengthened.  I find it best to lengthen it in a series of  passes. Form
3 cords this way, and then start from the middle and  braid them into a
single loaf.  Tuck the ends under. It's a little  harder to figure out
how to start braiding from the middle, but the  loaves come out more
even and attractive that way.  Don't pull the  cords while braiding.
Place the loaf on a lightly oiled baking sheet,  and cover it with a
cloth while you form the other loaf.  Keep the  loaves well apart on
the baking sheet, since they will expand a lot.  Cover the loaves and
place again into a warm, draft-free place to  rise for 45-60 minutes.
After the loaves have risen, gently brush the tops with beaten egg
using a soft brush, and then sprinkle with the seeds.  Bake at 350
degrees F. for 30 minutes, or until golden brown.  : Continued in Part
2  : Copyright (C) 1986 USENET Community Trust  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Jesus feels your pain”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3130
Calories From Fat: 859
Total Fat: 97.3g
Cholesterol: 372mg
Sodium: 4815.4mg
Potassium: 811.9mg
Carbohydrates: 482.9g
Fiber: 17.1g
Sugar: 51.8g
Protein: 73.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?