INGREDIENTS

INSTRUCTIONS

This is a recipe for a sweet, soft challah which is easy enough for my
pre-school Sunday School kids to make. My 4 kids(26,23,22 and 16)love to
eat it warm from the oven. Have been lurking since Pesach and appreciate
the recipes, comments etc. Hope this gets sent the way I type it(not sure
re:format). If not, let me know how to do. Bobbi in Northern Calif.
Recipe By: From Long Beach Jewish Community Center Pre-School(1976) Serving
Size:Makes 4-6 loaves depending on size,etc.
l. Mix water,yeast,sugar and 3 cups flour;Set in a large bowl for 1/2 hour.
2. In a smaller bowl, mix 5 cups flour and salt. Cut in margerine with 2
knives.
3. Add 4 eggs to yeast mixture.
4. Add flour mixture to yeast mixture
5. Knead, then let rise until double(approx. 1 hr.)
6. Punch down;section into balls for loaves;roll out each ball into strips
for braiding or one for turban.
7. Optional: Flatten strip(s) and add chocolate chips, raisins or whatever
desired.
8. Let rise in loaves for 3-6 hours.
9. Glaze with egg;sprinkle with sesame seeds, poppy seeds or leave plain.
10. Bake at 350 degrees for 30-45 minutes.
After cooling down, I wrap in foil and freeze any not being used within few
days.
Suggestion: Last year I formed turbans for Rosh Hashonah in disposable
silver foil pans and baked. Came out perfect for sharing with friends and
family.
Posted to JEWISH-FOOD digest by "Bobbi Bernstein" <bobbi707@hotmail.com> on
Aug 06, 1998, converted by MM_Buster v2.0l.

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