*  Exported from  MasterCook  *
 
                          CHALLAH II, PART 1 OF 2
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Jewish
                 Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH-----
      1/2   oz           Yeast (active),
                         -dry (2 packages)
    2       c            Water, warm
    4       ts           Salt
      1/2   c            Sugar, granulated
    3       lg           Eggs
      3/4   c            Vegetable oil
                         -(up to about 1/4 cup
                         -more, to taste)
    9       c            Flour, all-purpose
                         -(more if needed)
                         -----GLAZE-----
    1       lg           Egg
                         Sesame or poppy seeds
 
   Mix yeast in warm water.  Let sit 5 minutes.  In a
   large bowl combine salt, sugar, eggs and oil.  Add
   yeast mixture.  Slowly add flour, stirring until not
   too sticky. When the dough becomes too thick to stir,
   turn it out onto a floured board and knead, adding
   flour as necessary. Scrape the working surface with a
   plastic dough spatula from time to time, to keep a dry
   skin from forming on it.  You may find that you need
   more flour, but don't add too much more, or the dough
   will become heavy. Knead until the dough is smooth and
   elastic (about 10 minutes).
   
   Form dough into a ball and place in a lightly oiled
   large bowl, turning to coat the dough with oil.  A
   ceramic bowl is best.  Cover the bowl with a clean
   cloth and leave in a warm, draft-free place to rise
   for 1 1/2 hours, or until doubled in bulk. After the
   dough has risen, punch it down and divide it into 6
   balls. Let the dough balls sit for 5 minutes, covered.
   
   Keeping dough balls covered while working, remove a
   ball and roll it between your hands (or on working
   surface) into a cord about 1 inch wide by about 20
   inches long. The dough is quite elastic, making it
   nicely workable, yet also tending to make it shrink
   back slightly after being lengthened.  I find it best
   to lengthen it in a series of passes. Form 3 cords
   this way, and then start from the middle and braid
   them into a single loaf.  Tuck the ends under. It’s a
   little harder to figure out how to start braiding from
   the middle, but the loaves come out more even and
   attractive that way.  Don't pull the cords while
   braiding. Place the loaf on a lightly oiled baking
   sheet, and cover it with a cloth while you form the
   other loaf.  Keep the loaves well apart on the baking
   sheet, since they will expand a lot.  Cover the loaves
   and place again into a warm, draft-free place to rise
   for 45-60 minutes.
   
   After the loaves have risen, gently brush the tops
   with beaten egg using a soft brush, and then sprinkle
   with the seeds.  Bake at 350 degrees F. for 30
   minutes, or until golden brown.
   
   : Continued in Part 2
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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