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Shabbat Challah




Source of Recipe


Internet


List of Ingredients




2 packages of dry or active yeast
2 cups of warm water
1/4 cup of sugar
4 teaspoons of salt
Poppy seeds or sesame seeds
1/4 cup of oil
3 beaten eggs (reserve 1 tbsp.)
3 cups of flour, plus additional 4 1/2 to 5 cups

Soften yeast in water. Combine sugar, salt, oil with eggs and 3 cups flour. Beat well (may use electric mixer).
Gradually add the additional flour, 1 cup at a time, until stiff dough is formed. Save last cup to knead in.
Turn on floured board and knead until smooth and satiny, about 10 minutes. Place in greased bowl and cover to rise for about 1 1/2 hours until doubled. Punch down; knead slightly and divide in half. Divide each half in 4 parts and braid 3 strips. The 4th strip is divided into 3 parts, braided, and laid on top (using toothpicks if necessary). Remove toothpicks before baking. Place on greased pan, allowing room for loaf to double in size. Cover again and let rise until double, about 45 minutes to 1 hour. Brush with egg and water; sprinkle with seeds. Bake at 350º F. for 35-50 minutes, covering after loaf is brown to prevent burning. Makes 2 loaves.

Recipe