Recipe By : Jewish Food List
Serving Size : 1 Preparation Time :0:00
Categories : Shabbat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pkg yeast
2 c Water -- lukewarm
8 c Unbleached flour -- sifted
2 ts Ealt
4 Eggs -- beaten well
1 Egg yolk -- beaten
Sift the 8 cups of flour; put aside. Soak yeast in the water for
5 minutes. Sift the flour, salt, and sugar together. Combine the
yeast mixture with 3 cups of the flour mixture, stirring until
smooth. Cover the bowl with a cloth and allow to rise in warm place
until double in bulk--about 30 minutes. Add the beaten eggs and mix
well. Add the remaining flour mixture and knead for 10 minutes
(exactly) on a lightly floured surface until smooth. Place the dough
in a bowl; brush top with melted butter and cover with cloth. Allow
to rise until double in bulk--about 2 hours. Knead the dough for
3 minutes. Divide the dough into 6 equal ropes. Braid as
desired--3 ropes can make one challah--therefore you would have two,
nice-sized challahs. Let rise again for 1 hour on greased baking
sheets (covered). Preheat oven to 400 F. Brush top of challah with
melted butter and beaten egg yolk. Sprinkle with poppy or sesame
seeds. Bake until done.
