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Challah Bread Recipe

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This recipe for Challah Bread, by , is from The Ledbetter Family Cookbook, 4th Edition, 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!

Contributor:  
Contributor:  
Lucy Younger Ledbetter

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon Yeast
1 cup Warm Water
3 Tablespoon Sugar
1/2 Tablespoon Salt
1/3 cup Canola Oil
3 cups All Purpose Flour + 1/4 cup
1 Egg, beaten for basting
Sesame Seeds for topping

Directions:
Directions:
In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Invert the bag a few times and place bag in a bowl of warm water for 30 mins. Remove bag and place on the counter for one hour. Add 1/4 cup of flour and invert a few times. Place bag on the counter, turning over every 20 minutes for an additional 1 1/2 hour. Remove from bag, and place on a well floured surface. Divide dough into three pieces. Roll each piece into a 12 inch cylinder. Place dough cylinders on a parchment paper lined baking pan. Braid the three dough cylinders, and tuck the ends underneath the loaf to secure them. Allow to rise for 30 minutes on the counter. Brush with beaten egg, and sprinkle heavily with sesame seeds. Bake at 300 for 40 minutes.

Personal Notes:
Personal Notes:
Gary says this bread is "Killer". Rachael loves challah bread with Matza Ball Soup. Recipe by "Jewlish".

 

 

 

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