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Challah Recipe

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Challah image
Challah

 

This recipe for Challah, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Kleinman
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups very warm water
2 Pkgs. Yeast
6-8 cups flour
1 tsp. salt
to 1 cup sugar
cup oil or applesauce
2 eggs

Directions:
Directions:
In mixmaster or large bowl, dissolve 2 pkgs. Yeast in 2 cups of very warm water. Add salt and sugar, let sit a couple of minutes. Add 3 to 4 cups of flour (if not using mixmaster you will want to stir with heavy spoon). Add oil or applesauce and eggs. Add 3 to 4 cups of flour. You will see, the more you make it, how much flour you like, depending on the consistency you like to work with. I usually add closer to 4 cups. Mix well. Transfer to greased large bowl. Cover bowl with towel. Let rise in warm place, an hour or so. Punch down dough. Repeat process of letting rise and punching down several times. Divide dough into 2 to 4 parts (it either makes 2 very big loaves or 4 smaller loaves). Braid. Cover again to let braided loaf rise again (about 30 minutes). Brush with egg wash. Bake on greased (Pam) baking sheet for 25-30 minutes at 350 degrees.
For pull apart Challah, follow these above steps until braiding. Use a smaller round pan (greased) with sides. Pull a piece of dough and make a 2-3 inch long strand approximately 1 inch in width. Tie it in a knot and place in the pan. Do this with the rest of dough until the bottom of the pan is covered (only one layer). Let rise again. Bake 20 minutes at 350F.

 

 

 

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