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Hanukkah Challah




Source of Recipe


Marla


Recipe Introduction


On Friday nights and on Jewish holidays, including Hanukkah, this traditional egg-rich braided bread graces the dinner table in the homes of many Jewish families. Try slices lightly toasted, too.


List of Ingredients




Hanukkah Challah


1/2 cup warm water (105 degrees F. to 115 degrees
F.)
2 packages active dry yeast
1 3/4 cups warm milk (105 degrees F. to 115 degrees
F.)
3 tablespoons margarine
2 tablespoons sugar
1 teaspoon salt
2 eggs
1 egg yolk
7 cups all-purpose flour -- (7 to 7 1/2)
1 egg white
1 tablespoon water

Recipe




1. In a large mixing bowl, combine the 1/2 cup warm
water and the yeast. Let stand for 5 minutes or until
the yeast dissolves.

2. Stir milk, margarine, sugar, salt, eggs and egg
yolk into yeast mixture. Add 2 cups of the flour and
beat well. Using a wooden spoon, stir in as much of
the remaining flour as you can.

3. Turn out onto a lightly floured surface and knead
in enough of the remaining flour to make a moderately
soft dough that's smooth and elastic (3 to 5 minutes
total).

4. Shape dough into a ball. Place dough in a lightly
greased bowl, turning once to grease the surface.
Cover and let rise in a warm place until doubled
(about 1 hour).

5. Punch the dough down; turn out onto a lightly
floured surface. Divide the dough into 6 equal
portions. Cover and let the dough rest for 10 minutes.

6. Roll each portion of dough into a ball. Roll each
ball into an evenly thick rope about 16 inches long.
Line up 3 of the ropes, 1 inch apart, on a greased
baking sheet. Starting in the middle, braid by
bringing left rope underneath center rope; lay it
down. Then, bring right rope under new center rope;
lay it down. Repeat to end. Starting at the middle
again, braid the other end by bringing outside ropes
alternately over center rope. (Braid the ropes
loosely, so the bread has room to expand.) Press rope
ends together to seal. Repeat braiding with remaining
three ropes for a second braid. Cover the braids and
let rise until almost doubled (about 30 minutes).

7. Combine egg white and the 1 tablespoon water. Brush
top of dough with egg-white mixture. Bake in a 375
degree F. oven for 25 to 30 minutes or until done.
Cover with foil the last 10 minutes, if necessary to
prevent over-browning. Remove from baking sheets; cool.

Makes 2 loaves.


Note: Chill one braid while baking the other to
prevent dough from over-rising.