Name: Challa
Ingredients: 2 1/2 c Water, tepid (about 110 f); 3 ts Salt; 3 tb Sugar; 3 Quick-rising dry yeast, envelopes; 3 Eggs, beaten - at room temp; 1/2 c Vegetable oil; 3 lb Unbleached white flour; Cornmeal, for baking; 2 Egg yolks; 1 tb Water; 1 tb Sesame seeds

So when we sin, even as Christians, we experience guilt. We experience the shame of disappointing our heavenly Father. We are broken and contrite. The Lord wants us grieved over the times we offend Him. It breaks fellowship with Him. It breaks His heart and it should break our heart as well. We experience guilt. But we don’t stay in the guilt. Again, the guilt turns us to Christ. We confess the sin, repent of the sin and experience the blessing of His full pardon. 1 John 1:8-9, “If we say that we have no sin, we are deceiving ourselves and the truth is not in us. If we confess our sins, He is faithful and righteous to forgive us our sins and to cleanse us from all unrighteousness.” Here is how David put it in Psalm 32:5. “I acknowledged my sin to You, and my iniquity I did not hide; I said, ‘I will confess my transgressions to the LORD’; and You forgave the guilt of my sin.'

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains	Jewish	Breads, Jewish	2	Servings

INGREDIENTS

2 1/2	c	Water, tepid (about 110 f)
3	ts	Salt
3	tb	Sugar
3		Quick-rising dry yeast, envelopes
3		Eggs, beaten – at room temp
1/2	c	Vegetable oil
3	lb	Unbleached white flour
		Cornmeal, for baking
2		Egg yolks
1	tb	Water
1	tb	Sesame seeds

INSTRUCTIONS

EGG WASH
GARNISH
Place the water, salt, and sugar in the bowl of a heavy-duty electric
mixer (KitchenAid K5A2 model works best). Stir to dissolve the sugar. Add
the yeast and stir to dissolve. Stir in the beaten eggs and the oil. Beat
in 5 cups of the weighed-out flour to make a batter. Beat for 5 minutes or
until the batter begins to pull away from the sides of the bowl. Knead in
the remaining flour by machine until smooth. Place the dough on a clean
countertop and cover it with a large metal bowl. Allow the dough to rise
until double in bulk.
Punch the dough down and allow it to rise again. Punch the dough down
again and divide it in half. Cut each half into thirds. Roll 3 of the
pieces into ropes about 16 inches long with your hands. Join 1 end of each
rope and press together with the heel of your hand. Alternately, braid the
3 ropse together and press the other 3 ends together with the heel of your
hand..
Sprinkle a large baking sheet with a little of the cornmeal. Place the
braided dough on the sheet pan and allow it to double in bulk again. Repeat
the process with the remaining dough. Allow the dough to rise until double
in bulk.
Beat the 2 egg yolks and 1 tablespoon of water together for the egg
wash. Lightly brush both risen braided doughs. Sprinkle with sesame seeds.
Bake in a preheated 350 F oven for 50 to 60 minutes, until loaves are
deep golden brown and sound hollow when tapped on the bottoms with your
finger. Remove to a cooling rack. Source: Whole Family Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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