Challah (jewish Egg Bread)

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

8	c	Flour
1	T	Salt
2	T	Sugar
2	T	Oil
2	c	Hot potato water
1		Yeast
3		Eggs plus 1 yolk
1	pn	Saffron, optional
		Poppy seeds

INSTRUCTIONS

Mrs. Beverly Applebaum Potato water is simply the water potatoes were
boiled in. It is commonly used in Jewish cooking and adds richness,
but plain water can be substituted. Sift the flour into a large  mixing
bowl. Mix the salt, sugar, and oil with the hot potato water.  When
this water cools to lukewarm, dissolve the yeast in some of it  and
stir it into the flour to make a sponge in the center of he bowl;
cover and let rise for 30 minutes. Add the 3 eggs, slightly beaten,  to
the sponge and stir in the remaining potato water mixture to make  a
dough. Turn out on a floured board and knead it until smooth and
elastic and until it does not stick to the board or your hands.  Return
the dough to the bowl, brush its top with oil, and let it rise  in a
warm place until it doubles in bulk. Punch it down and knead it  on a
floured board for 10 minutes. Cut the dough in half and divide  each
half into 3 strips; braid these strips to make two braided  loaves.
Place these loaves on a greased cookie sheet and let them  rise until
doubled in bulk. Brush with egg yolk beaten with water and  sprinkle
with poppy seeds. To make the surface more yellow, you may  steep the
saffron in a little hot water, remove the saffron, and mix  the water
with the egg yolk. Bake the loaves 15 minutes in a 400Ã¸  oven; reduce
to 375Ã¸ and bake another 45 minutes.  Posted to recipelu-digest by
LSHW <shusky@erols.com> on Feb 09, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4633 Calories From Fat: 630 Total Fat: 71.2g Cholesterol: 548.7mg Sodium: 7743.1mg Potassium: 1778.4mg Carbohydrates: 857.9g Fiber: 32.5g Sugar: 35.4g Protein: 120.2g