Directions: |
Directions:In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat water and oil until very warm (120º to 130ºF)
With mixer at low speed, gradually beat liquid into dry ingredients; beat until just mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
Reserve 2 egg yolks; add egg whites, remaining eggs and 1 1/2 cups flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl with rubber spatula. Stir in about 2 1/2 cups flour to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic, about 5 minutes, adding more flour while kneading. Shape dough into ball; place in greased large bowl, turning to grease top. Cover with towel; let rise in warm area (80º to 85º F) until doubled, about 1 hr.
Punch down dough. Turn dough onto lightly floured surface; cover; let rest 15 minutes. Meanwhile, grease 1 large cookie sheet.
Prepare braided loaves: Divide the dough into 3 pieces. Divide one piece into 3 pieces. With hands, roll each third into a 160 inch long rope. Place ropes side by side and braid. Pinch ends of braid to seal. Tuck the ends under the braid and set on cookie sheet. Repeat with the other two divisions. You will have 3 "loaves".
Arrange loaves at least 5 inches apart on cookie sheet; cover; let rise in warm place, away from draft, until doubled, about 1 hour.
Preheat oven to 375º F. Brush top and sides of loaf with reserved egg yolks. Bake 35 minutes or until loaves sound hollow when lightly tapped. Remove from cookie sheet and cool on wire racks. |
This recipe for Challah is from