INGREDIENTS

INSTRUCTIONS

one large loaf or two small
Mix warm water with sugar and yeast.  Let sit 5-10 minutes or until foamy.
Add salt, oil, egg, and honey, then beat.  Add (one cup at a time) flour,
when pliable (usually about 3- 3.5 cups of flour added), turn onto a
lightly floured surface and knead, while adding more flour (as necessary).
Knead no less than 10 minutes.  Place in greased bowl, and set in warm
place until double in bulk (usually 30-45 minutes).  Punch down dough, and
return, covered to warm place until double in bulk.  Punch down, and divide
into three or four pieces (I think its prettier with four), and roll the
pieces into long "snakes."  Braid the "snakes" and cover and place in warm
place until double in bulk (once again 30-45 minutes). Place in pre-warmed
oven - 325F / 165C, and bake 25-30 minutes or until bottom sounds "hallow."
This is the challah recipe I use every week, and I have never tasted one I
prefer.  It usually takes me around three hours from start to finish to
make, and is worth every minute of it.
>Ariella in Haifa <davidb@tx.technion.ac.il>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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