Directions: |
Directions:325º oven
Dissolve 2 pks. of yeast in 1 3/4 cup warm water with one T sugar. Beat 4 eggs well in large bowl. Add 1/3 cup of honey to beaten eggs. Melt 1/2 stick of butter and add it (warm not hot) to egg and honey mixture.
Add a scant T of salt. Add approx. 6 cups of white flour, then a 7th onto the board to kneed until elastic. ( Be able to handle it, but don't add so much flour that it becomes tough and dry.)
Oil the bowl with vegetable oil and place kneeded dough back in, turning it twice to cover the top with oil. Cover bowl with a light kitchen cloth, dampened.
Let rise until double, then punch down.
Divide in half or 1/3rds ( depending if you want two large or 3 medium loaves.)
work with one section at a time. leaving others in the bowl. Kneed the section you are working on. Divide it into thirds and kneed each. Roll each 1/3 into a rope of dough by rolling your palms from the center of the "rope" outward, keeping the rope even in diameter. Lay the 3 ropes down for braiding ( 1 vertical, two making a cross over the verticle) Braid. Can braid from center down. Tuck the ends under the loaf and pinch together slightly. Let loaf rise until double.
Do steps above with the other one or two sections remaining in the oiled bowl.
When loaves have doubled, brush lightly with beaten egg white, or a whole beaten egg for a more golden color. Sprinkle with seseme or poppy seeds.
Bake at 325. for 25- 30 minutes.
It is delicate when hot, so remove carefully, and let cool for 5-10 minutes before sliding onto a rack to cool. |
This recipe for Rachel's Challa bread is from