| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
pk |
Yeast |
| 1 |
tb |
Brown sugar |
| 3/4 |
c |
Warm water |
| 3 |
c |
Whole wheat flour |
| 3 |
c |
All purpose flour; or more if needed |
| 1 1/2 |
ts |
Salt |
| 3 |
|
Eggs |
| 2/3 |
c |
Oil |
| 1/2 |
c |
Water |
| 1/2 |
c |
Honey |
| 1 |
|
Egg beaten with |
| 1 1/2 |
ts |
Water; for brushing on top |
|
|
Sesame seeds |
INSTRUCTIONS
source: One of my old recipe files yield: three challahs
Mix yeast, brown sugar, and warm water in a bowl. Let stand for five
minutes, until mixture bubbles. In a mixer bowl, mix both flours and salt.
In a separate bowl, mix eggs, oil, water, and honey. Set aside. Add the
yeast mixture to the flour in the mixer bowl. Add the egg mixture to the
mixer. Mix on medium speed, adding more flour if needed. Dough should be
soft, not sticky. Knead on a flat surface for one minute. Place sough in an
oiled bowl, turning to oil the whole surface. Cover and rise at least two
hours. Preheat oven to 325 degrees. Shape into three braided loaves. Brush
with egg wash and sprinkle with sesame seeds. Bake for 30 to 40 minutes.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep
23, 1998, converted by MM_Buster v2.0l.
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