"The belly rules the mind."--Spanish Proverb

Whole Wheat Chalah Bread Recipe

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This recipe for Whole Wheat Chalah Bread, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosen Family
Added: Tuesday, September 9, 2008


1 tsp sugar
1/2 c. warm water
1 pkg (quickrise) yeast
1/2 c oil
1/2 cup warm water
1/4 cup sugar
1 1/2 tsp. salt
2 eggs
4 cups whole wheat flour
poppy & sesame seeds
1 egg yolk beaten with honey

Dissolve 1 tsp sugar in 1/2 cup of warm water in a
large mixing bowl which has first been rinsed with
hot water. Sprinkle yeast on top and let sit for 10
minutes. Stir to dissolve. Combine with oil,water,
1/4c sugar, salt eggs and half of flour. Beat well.
Stir in remaining flour. Dough should be sticky.
Cover dough and let rest for 10 minutes. Turn out
on a flour board and knead for 10 minutes (adding
flour as needed). Round up in a greased bowl.
Cover and let sit in a warm place until double in
bulk (about 1 1/2 - 2 hours). Punch down and let
rise again until double (about 45 minutes). Divide
dough into 3 equal parts. Shape into strands.
place on a lightly greased baking sheet and braid
loosely. Fasten ends securely. Cover with a damp
cloth and let rise until double. Brush with beaten
egg yolk and sprinkle with seeds. Bake at 400 for
30-40 minutes, until golden brown.




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