Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Challah




Source of Recipe


Internet


List of Ingredients




7 cups sifted flour (sift some extra for kneading)

1 package granulated yeast

4 Tbs. sugar 2 tbs. salt

4 eggs (room temperature) Separate and save one yolk from these 4 eggs for gloss.

1/2 scant cup of oil 1 1/4 cups lukewarm water

Spry or Crisco to grease pans and basin for rising dough


Recipe



Put yeast into 1/4 glass warm water (not hot). Do not stir or touch for 10 min., at laest. Meanwhile in lge bowl mix sugar, salt cup of warm water, and 3 eggs plus one white which were beat in prior to this step. Add yeast mixture. Mix all in bowl so far thoroughly. Add one half of flour. Mix. Add oil and stir thoroughly till fairly smooth, then add rest of flour. (This is quite sticky and tough to mix, do not worry just turn this mixture out on slightly floured board, and rest the dough and yourself for 10 min. The dough should be covered with bowl during resting time. Rest is over, now knead with enough flour to form soft but not sticky ball, have no fear of using necessary flour but do not make dough hard. Put into greased basin, turn over to get greased side up--cover lightly--let rise in warm place 80 deg. for 1 1/2 hrs, or at room temp. overnite. Turn out on floured board after rising smack down once and again--let rest 10 minute. (Cut dough into as many equal parts as you want challahs (I used pans retrieved from tomato herring, of course thoroughly scoured--Grandma Ester's idea-I make four Challahs) Cut about 1/3 off each piece for braiding--shape other 2/3 into greased pan--make braid--press lightly onto loaf in pan so it adheres. Remember the egg yolk you saved? Add 1 tbsp. cold water and mix well--now brush top with this mixture carefully--Repeat with the rest of the dough--there is enough egg mixture if you coat challahs thinly and with light touch. Let rise till double it's bulk in warm place about an hr. Bake in 375 oven for approx. 45 min. (how brown is up to your taste and time varies with oven) Let rest in pans for 5 minutes when removed from oven and then turn out.