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.
