| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | California | Breads, Hand made | 1 | Servings |
INGREDIENTS
| 7 | c | Flour |
| 2 | pk | Dry Yeast |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | c | Warm Water |
| 1/2 | c | Mayonnaise |
| 4 | Eggs |
INSTRUCTIONS
Grand prize winner for challah in Northern California Combine 2 C flour, sugar, yeast, salt and water. Beat at medium speed using a paddle for 5 minutes (or by hand!). Change paddle to dough hook. Add 2 C flour, mayo and 2 of the eggs. Mix for 5 minutes (or do it by hand!!!!) . Add 3 C flour and knead for 10 minutes. Additional flour may be necessary depending on the humidity. Place dough in greased bowl, and let rise for about 2 hours until doubled. Punch down. Knead for about 5 minutes to thicken the dough so it won't sag. Place dough in bread pan or shape into breaided challah. Let it rise as desired. Coat bread with egg yolk (with a little water added) and sprinkle with poppy or sesame seeds as desired. Bake at 375 deg F for 25 - 30 minutes until desired degree of brown is achieved. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : suesam@usa.pipeline.com (sam hurwitz)
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