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Challa Bread (USE IN HOMEMADE STUFFING) Recipe

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This recipe for Challa Bread (USE IN HOMEMADE STUFFING) is from Our 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 ½ c. warm water (110 degrees)
• 1 TBSP active dry yeast
• ½ c. honey
• 4 TBSP vegetable oil
• 3 eggs, dividd
• 1 TBSP salt
• 8 c. unbleached all-purpose flour
• 1 TBSP poppy seeds (optional)
Directions:
Directions:
Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. Turn it out onto a lightly floured surface and knead until smooth and elastic. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky. Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter. Pinch the ends of the three snakes together firmly and braid from the middle. Either leave as a braid or form into a round braided loaf by bringing the ends together, curving the braid into a circle, and pinching the ends together. Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour.
Preheat the oven to 375 degrees. Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds, if desired. Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least 1 hour before slicing.

 

 

 

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