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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Challah Recipe

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This recipe for Challah is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 tsp. yeast
1 1/2 c. water
1 tsp. sugar
2 eggs
1/2 c. sugar
1/4 c. oil
1 tsp. salt
1 egg yolk
6 c. flour
Directions:
Directions:
Add the yeast to a small bowl with 1/4 c. warm water, with 1 tsp sugar dissolved into it. Let proof until foamy about 5 minutes. In the bowl of a stand mixer, combine the eggs, 1/2 c. sugar, oil and 1 1/3 c. water. Mix well. Add the proofed yeast mixture and mix again. In a separate bowl, combine the flour and salt, then add to the wet mixture and mix to combine before using a dough hook (or kneading by hands) until mixture is completely smooth. It should not be sticky. Place the dough in a lightly oiled bowl and cover with plastic wrap, then a kitchen towel. Let rise in a warm place until dough doubles in size about 1 1/2 to 2 hours. After dough has risen punch down and turn out onto a lightly floured surface. Divide into 2 pieces and let them rest for 10 minutes. Divide each pieces into three equal pieces and form into long ropes about 1 inch thick. Braid three pieces together and pinch the ends together and ticking them under. Set on parchment-lined baking sheet and let rise for 1 hour. Preheat oven to 350º. Brush each loaf with egg yolk mixed with 1 tablespoon of water and sprinkle with poppy seeds if you like. Bake for 30 minutes. Should be golden and sound hollow when tapped.

 

 

 

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