"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Challa Recipe

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This recipe for Challa, by , is from BAUMANNS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Esther D Baumann


5 pounds + 2 to 3 cups of flour
2 cups sugar
6 Tablespoons yeast
7 eggs
5 1/2 - 6 cups water
1 1/2 cups of oil

Pour the flour in a very large bowl.
Make a deep well in the middle of the flour.
Add 2 cups of sugar
Add 6 Tablespoons of yeast.
Pour 2 cups of water on top of the yeast and let it sit for a few minutes until it bubbles.
Begin to mix.
Add the oil, eggs, 3 1/2 to 4 remaining cups of water and salt.
Knead very well.
Cover the dough and let itbrise for 1 hour.
Braid into 7 or 8 challahs
Let rise for another hour.
Bake at 400 for 10 minutes and 375 for 35 minutes.




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