"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Challah Basic Recipe Recipe

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This recipe for Challah Basic Recipe, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Konowitch-Wellins
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup oil
4 tsp. salt
2 T. sugar
1 cup boiling water
1/2 cup cold water
2 pkgs. dry yeast
1/3 cup warm water
3 eggs
7 cups flour
sesame or poppy seeds

Directions:
Directions:
Pour oil, salt and sugar in large bowl. Add boiling water and stir; add cold water. Dissolve 2 pkgs. yeast in warm water. Beat eggs and add to oil mixture (save 1 T. egg and set aside). Add yeast and stir. Add flour and mix well. Turn out on floured board and knead until dough does not stick to board or hands. Add more flour if necessary. Return dough to clean bowl and cover with clean towel. Place in oven that has been preheated for 1 minute and then turned off. Let dough rise for 1 hour; it will double in bulk, a finger poked in, the hole will remain. Turn dough out on a lightly floured board and knead for about 1 minute. Divide into 12 equal pieces and knead each piece with a little flour until not sticky. Let rest while you grease cookie sheet with shortening. Roll each piece of dough into 8 inch strands. Make 4 braided loaves. (If you want bigger loaves you can divide the dough into 9 pieces and make 3 loaves.) Place on baking sheets and let rise for 45 minutes at room temperature. Add a bit of water to the saved egg; brush tops with this egg mixture. After brushing, sprinkle with poppy or sesame seeds. Bake in 375 oven for 30 to 40 minutes. Remove loaves to racks to cool. Extra loaves may be frozen. Thaw and place in oven for 5 to 10 minutes to restore fresh flavor.

 

 

 

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