Directions: |
Directions:Proof yeast in ~1/2c. of the warm water. When creamy (10 mins.) add remaining water, eggs, oil, and sugar. Sift together salt & flour. Add to liquid by 1/2 c. increments, mixing constantly. When the dough has come together and most of the flour has been added, turn out and knead for 5-8 minutes, incorporating remaining flour. When soft & satiny, shape into a ball and let rise in a large bowl, covered with a damp towel, until doubled in size (60-75 minutes).
Punch dough down. Flatten into square on flour- dusted counter. Fold dough in half, roll into a tight log, starting on one short side. Sealing the dough at each turn with the heel of the hand. Let loaf rest for 10-15 minutes, covered with a moist towel.
To shape the challah, cut loaf in half, then cut each half into three equal parts. Shape each piece into a small loaf (the same way the first loaf was shaped) each measuring about 2x4. Roll out each into an 8” rope. Braid 3 strands for each loaf. Seal the ends with the heel of your hand.
Place the loaves on a cookie sheet lined with parchment paper or in a well-greased bread pan (9x5). Let rise, covered with moist towels, for 35-40 minutes, until the indentation of a finger made in the dough does not spring back.
Glaze each loaf and sprinkle with poppy or sesame seeds and bake in preheated 400º oven for 25-30 minutes or until the loaves sound hollow when thumped. |
This recipe for Challah is from