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CHALLAH (BRAIDED EGG BREAD)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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4 lg Eggs
1 c Minus 1 Tbs oil
1/2 c Minus 1 Tbs sugar
1/4 c (1/2 stick) margarine or
-butter, room temperature
2 ts Salt
1 pn Of saffron (optional)
1 c Water or lowfat milk
-(120-130 F)
5 To 5 1/2 cups flour (1/2
-all-purpose, 1/2 hard wheat
White)
2 Envelopes dry yeast
1 Egg
1 t Water
2 tb Sesame or poppy seeds
Makes 2 large braids
Lightly grease large bowl and baking sheet; set aside.
combine first 5 ingredients in mixing bowl and beat
until thoroughly blended. Dissolve saffron in water
or milk and add to mixing bowl. Beat in 2 1/4 cups
flour and yeast. Continue beatng 2 minutes, then add
additional 2 1/4 cups flour or enough to make soft
dough, blending thoroughly.
Turn out onto lightly floured board and knead until
smooth and elastic, about 8 to 10 minutes. Place in
greased bowl, turning to coat entire surface. Cover
with plastic wrap and hot, damp towel and let rise in
warm place until doubled in volume. Punch down and
let rise again until doubled.
Beat egg with water. Place dough on lightly floured
board and divide in half, then divide each half into 3
equal pieces. Roll each into 12-inch rope. Lay 3
ropes parallel and begin braiding in the middle,
working out to each end (make braids very loose).
Pinch ends together securely. Repeat with remaining
ropes. Place loaves on baking sheet, brush tops with
beaten egg and sprinkle with seeds. Cover with plastic
wrap and allow to rise until doubled.
Preheat oven to 350 F. Bake loaves until golden and
bread sounds hollow when tapped, about 35 to 45
minutes. Cool on racks.
Bon Appetit
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