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    Challah: Very Buttery Challah


    Source of Recipe


    chanukah.spike-jamie.com

    List of Ingredients




    2-1/2 sticks Butter, melted (1 1/4 cups)
    2 Packages Yeast
    2 cups water, warm
    7 cups flour, unbleached
    4 Teaspoons Salt
    3 eggs – beaten
    1/2 Cup Sugar
    2 eggs, beaten
    Poppy Seeds -optional
    Sesame Seeds -optional

    Recipe



    Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency.
    Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch.

    Place the dough in a greased mixing bowl and cover with a towel. Let rise 1-1/2 hours, or until doubled in bulk.  Punch down the dough, knead it a little, and divide it in 6 pieces.  Roll each piece with your hands so they become long, skinny ropes.

    Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes.
    Place each braided loaf on its own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).

    DO NOT PRE-HEAT OVEN- Bake in a 350° F oven about 45 minutes, until the bread is golden-brown.

 

 

 

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