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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Challah (Sabbath Egg Bread) Recipe

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This recipe for Challah (Sabbath Egg Bread) is from Cranberry Isles Ladies Aid Heritage 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:  
½ cup Sugar
2 tsp. Salt
4 oz. Butter or Margarine
1 pkg. Yeast
2 cups Warm Milk
Rind of 1 Lemon, grated
2 Eggs, beaten
8 cups Flour, approximately
Directions:
Directions:
Mix yeast with a little very warm water and 1 tblsp. of sugar. Let sit for about 10 minutes while mixing together the milk, butter, sugar, salt, lemon rind and eggs (save a bit of beaten eggs to paint the loaves.) Add yeast mixture to the rest, then stir in the flour 1 cup at a time.

When dough is kneading consistency, turn it out on a floured board and knead for about 10 minutes till dough is smooth. Let dough rise covered, in an oiled bowl till double in bulk, about 1 hour.

Punch it down. Separate dough into 2 large or 3 medium sized portions. Split each portion into 3 and roll each third into a snake shape. Then make a braid by pinching the 3 snakes together at one end, braiding and then pinching the other ends together.

Put loaves on buttered baking sheets, cover, and let rise till double in size again. Then gently brush each top with egg and sprinkle with poppy or sesame sees if you like. Bake at 300º-325º for about 35-45 minutes, till nicely brown.

 

 

 

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