Dec 4th 2007 Dad’s Challah
Ingredients:
3 Tablespoon (or 3 packets) Yeast
2 1/4 cups lukewarm water
1 Tablespoon salt
3/4 cup honey (or sugar)
1/3 cup melted butter or neutral oil - like canola or corn
5 eggs (one for the glaze)
9 cups white or bread flour
Sesame or poppy seeds if desired.
A large greased (buttered) bowl and a damp towel.
Glaze of one egg yolk mixed with a few drops of water and a teaspoon of sugar.
1. Heat the oven to about 160 degrees and then shut it off.
2. Dissolve the yeast in the water and sprinkle in a little sugar. Let the yeast stand for about 10 minutes or until it looks nice and bubbly. Pour into a large mixing bowl and…
3. Add the salt, honey, butter and 4 of the eggs. Mix.
4. Add about 3 cups of flour, beat well to mix, then add about a cup at a time until the dough is too tough to mix.
5. On a lightly floured counter knead the dough - 7 to 10 minutes until smooth and elastic, adding flour as needed. The dough is about right when you push on it lightly with a finger and it springs back.
6. Place the dough ball in the greased bowl, turning to coat. Cover with the clean damp towel, place in the warmed (but turned off) oven for about an hour to 1 1/2 hrs. until it doubles in bulk.
7. Take out the dough, punch it down completely to eliminate air pockets.
8. Divide the dough into 6 equal pieces and roll them into ropes about 1 inch in diameter.
9. Braid 3 pieces into each of two loaves and place on a greased cookie sheet. Cover with dry towel, let rise until doubled, on top of the stove. As the loaves are close to going in the oven, preheat oven to 350 degrees.
10. Brush with the glaze. Sprinkle with sesame or poppy seeds if desired.
11. Bake at 350 degrees for 30 to 40 minutes. The loaves should sound hollow when tapped on the bottom. When done, place on a cooling rack (or just on anything that will keep air circulating beneath the loaves so they don’t get soggy). Serve cooled or slightly warm.
Say the B’racha and enjoy!
Created by Jon