| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | pk | Active dry yeast |
| 2 1/2 | c | Warm water |
| 2 1/2 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 1/2 | c | Safflower oil; (or canola oil) |
| 1 | c | Egg substitute; (like egg-beaters, or you could use egg-whites) |
| 8 | c | Flour; (up to 10) |
| Tub margarine | ||
| Sesame seeds or poppy seeds | ||
| Egg wash – 1 tablespoon egg substitute plus 1 tablespoon water |
INSTRUCTIONS
Source: Don't Eat Your Heart Out Cookbook by J. Piscatella, c. 1987 Place yeast in large mixing bowl; add warm water. To dissolved yeast add sugar, salt, oil, egg substitute and 1/2 of the flour. Mix with a wooden spoon until dough is smooth; gradually add remaining flour to form a soft dough. Knead on a heavily floured surface 10 minutes or until dough is smooth and elastic. Place in bowl greased with tub margarine (lightly greased) and turn dough to coat top. Cover with plastic wrap (I cover with a cotton towel). Set aside to triple in size, approximately 1 1/2 hours. Punch down. Turn out onto floured board. Knead lightly. Cover. Let rest 10 minutes. Shape dough into 3 braided loaves or two braided wreaths (which I do for Rosh HaShana). Place on a teflon baking sheet. Cover. Let rise until double. Brush with egg wash; sprinkle with seeds. Bake at 375 degrees F for 25-30 minutes for braided loaves. Bake at 375 degrees 45 minutes or until golden brown for wreaths. My family loves this recipe for our Erev Shabbat Challah. Hope it will be a blessing to you. Posted to JEWISH-FOOD digest Volume 98 #020 by Keter & Elisheva <lruggles@memphisonline.com> on Jan 11, 1998
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