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Challah Recipe

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This recipe for Challah, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sari Lewinsky
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 oz. package of dry yeast
3/4 c. warm water
2 T. vegetable oil
2 tsp. salt
2 T. sugar
3 eggs
4 c. flour

Directions:
Directions:
Dissolve yeast in warm water. Let it sit for five minutes. Add oil, salt and sugar. Seperate one egg, reserving the white at room temperature for final glaze. Beat the yolk into the remaining two whole eggs. Add the beaten eggs into the yeast mixture. Stir in the flour one cup at a time until it form a ball. (You can use a Kithen Aid Blender with the dough hook). Knead until firm and elastic. Place dough in a large, greased bowl and cover with a clean kitchen towel for 1-2 hours until the dough has doubled in size.

Punch down the dough, and turn it out onto a floured board. Knead a couple of times. Divide the dough in half, and divide one half in half again with one being a little bit bigger. With the largest section, divide into 3 equal parts and braid. Place braid on cookie sheet. Then take the next section of dough, divide into 3 and braid. Place tjos braid on top of the first one. Finally, take the smallest secton of dough and do the same placing it on the very top. Let loaf stand in warm place for about one hour. Then brush with eff white and bake at 375 for 50 minutes or until golden brown.

 

 

 

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