INGREDIENTS

INSTRUCTIONS

From: gjmmmc@qnis.net (shira rachel maled)
Date: Fri, 5 Jul 1996 11:28:13 -0700
The kids and I were baking our Shabbat challah and thought we would share
one of our favorite recipes with you.  Since we are new to the list, I hope
this isn't a recipe that has already been submitted.
**CHALLAH** -exported, but slightly modified, from Secrets of a Jewish
Baker by George Greenstein. Made with a mixer that has dough hook. This
could be modified to stir and knead via hand, too.
In mixing bowl sprinkle the yeast over the warm water to soften; stir
gently to dissolve. Add sugar and let sit for 5-10 min to "ripen". Add the
eggs, egg yolks, oil, 6 C. flour, and salt. Start mixer with dough hook at
slow speed so that flour does not fly out of bowl. Mix until the dough
comes away from the sides of the bowl. Continue mixing for 15 minutes. I
run the mixer at low speed, for the most part, but alternately boost the
speed up a bit. Transfer the dough to an oiled bowl, turning to coat, and
cover with clean cloth until the dough has tripled in volume, or when
indentation made with a finger pushed into center of dough does not recede.
This usually is about 1 hour. I put a casserole dish of warm water on the
bottom rack of the oven. The bowl of rising dough is on the rack above it.
After dough has risen, punch it down, cut in half, cover and allow to rise
15 minutes.  (I return it to the not yet turned on oven-with the warm water
dish for this part). After the 15 minutes, punch down again and divide into
2 sections.  From each section make 3 challah "ropes", rolling with the
palms.   Braid challah and brush with egg wash, covering completely but not
allowing the excess eggs to drip into crevices. Transfer the bread to
cornmeal-dusted baking sheets. Return to oven or other warm
area(enclosed),covered, and allow to rise until doubled in size. If
desired, re-eggwash top of braided loaf and dust with sesame seeds or poppy
seeds.  Bake in a preheated 350 degree oven on the middle shelf until the
bread is a rich mahogany color and the bottom has a hollow sound when
tapped lightly with your finger tips.  To test for doneness, press lightly
between the braids on the highest part of the bread; it should be firm. Let
cool on a wire rack.
** A tasty alternative to this is to make 2 smaller challahs and use a
third batch of dough differently. Sometimes we use a rolling pin to flatten
the dough. Then we sprinkle a mixture of cinnamon and sugar over it. We
roll it up, jellyroll style, and put in a bread loaf pan to bake at the
same rate as the others. It is delicious, especially when it is warm and
spread with butter! Enjoy and have a good shabbos!
JEWISH-FOOD digest 233
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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