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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Jewish 1 Servings

INGREDIENTS

2 1/2 c Warm Water; (110-F Degrees)
1 tb Active Dry Yeast
1/2 c Honey
1/4 c Vegetable Oil
3 Whole Eggs
1 tb Salt
8 c Unbleached White Flour; (up to 9)
Poppy or Sesame Seeds; (optional)

INSTRUCTIONS

Makes 2 Braided Loaves
The Cook and Kitchen Staff are offering you some of our best recipes from
"Our Daily Bread" collection. Today's recipe is for the traditional egg
bread for the Jewish Sabbath.
Today's recipe makes a really beautiful bread, wonderful when sliced and
prepared as French toast, fantastic when prepared as dinner rolls. If you
have any bread left after 3 or 4 days, prepare it as a savory bread
pudding. Some bakers add a drop of yellow food coloring or a dash of
saffron to create a lovely pale yellow bread. Do as you please, it's
delicious in nearly any shape or form.
In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2
eggs, and salt. Add the flour one cup at a time, beating after each
addition until you achieve a consistency that requires kneading. Knead
until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 1/2 hours, or until dough
has doubled in bulk.
Punch down the risen dough and turn out onto a floured board. Divide in
half, and knead each half for about 5 minutes, adding flour as needed to
keep the dough from sticking.
Divide dough into 4 equal sections. Roll three of the portions into ropes
about 16 to 18 inches long. Braid the ropes, starting in the middle and
working to the ends. Tuck under tips and turn around to work other
direction, tucking under both ends. Divide fourth section into three parts.
Roll into ropes about 8 inches long, and braid again, as directed. Place
small braid on top of, and in center, lengthwise, of larger braid. Pinch
ends of small one down onto larger. Place whole on greased cookie sheet.
Cover, let rise 1 hour.
Pre-heat oven to 375-F degrees. Beat the remaining egg and brush a generous
amount over each braid. Sprinkle with either sesame or poppy seeds.
Bake for about 40 minutes. Bread should have a nice hollow sound when
thumped on the bottom. Cool on a rack for at least one hour before slicing.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 8, 1998, converted by MM_Buster v2.0l.

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