INGREDIENTS

INSTRUCTIONS

I'm forever patchkying with challah recipes, and this version came out
really well. It's my first attempt with whole wheat, and even my picky
5-year-old liked it!
Based on Jennie Grossinger's recipe from "The Art of Jewish Cooking", but
definitely adapted into a new recipe by me.
Combine yeast, 1 T sugar and 1/4 C water, and allow to stand while sifting
dry ingredients.
Sift flours, sugar, salt, saffron, and cinnamon into large bowl. Make a
well in the center, and add lightly beaten 2 eggs, oil, yeast mixture and
rest of water. Mix until dough peels away from the side of the bowl. Turn
onto oiled and floured surface, and knead for about 5-7 minutes with oiled
hands. Cover and allow to rise until doubled. Punch down, and allow to
double again.
Divide dough into 3, 6, or 9 even parts, and braid into 1 large, 2 medium,
or 3 small loaves. Can be placed in an oiled loaf pan or on oiled or
parchment covered baking pan. Cover and allow to rise until doubled.
Preheat oven to 375^F.
Mix egg yolk, sugar, and water until sugar is dissolved. Gently brush
mixture on top of loaves. Place in oven for 20 minutes. Remove, and recoat
with egg mixture, adding poppy or sesame seed at this time. Continue baking
for another 20-30 minutes, until all are evenly browned and sound hollow
when tapped.
From: phos8516@nospam.uriacc.uri.edu (paul & maxine in ri)
Posted to JEWISH-FOOD digest V97 #230 by jefffree@eskimo.com on Aug 12,
1997

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