*  Exported from  MasterCook  *
 
                                   CHALLA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Water, tepid (about 110 f)
    3       ts           Salt
    3       tb           Sugar
    3                    Quick-rising dry yeast,
                         - envelopes
    3                    Eggs, beaten - at room temp
      1/2   c            Vegetable oil
    3       lb           Unbleached white flour
                         Cornmeal, for baking
                         -----EGG WASH-----
    2                    Egg yolks
    1       tb           Water
                         -----GARNISH-----
    1       tb           Sesame seeds
 
       Place the water, salt, and sugar in the bowl of a
   heavy-duty electric mixer (KitchenAid K5A2 model works
   best). Stir to dissolve the sugar. Add the yeast and
   stir to dissolve. Stir in the beaten eggs and the oil.
   Beat in 5 cups of the weighed-out flour to make a
   batter. Beat for 5 minutes or until the batter begins
   to pull away from the sides of the bowl. Knead in the
   remaining flour by machine until smooth. Place the
   dough on a clean countertop and cover it with a large
   metal bowl. Allow the dough to rise until double in
   bulk.
       Punch the dough down and allow it to rise again.
   Punch the dough down again and divide it in half. Cut
   each half into thirds. Roll 3 of the pieces into ropes
   about 16 inches long with your hands. Join 1 end of
   each rope and press together with the heel of your
   hand. Alternately, braid the 3 ropse together and
   press the other 3 ends together with the heel of your
   hand..
       Sprinkle a large baking sheet with a little of the
   cornmeal. Place the braided dough on the sheet pan and
   allow it to double in bulk again. Repeat the process
   with the remaining dough. Allow the dough to rise
   until double in bulk.
       Beat the 2 egg yolks and 1 tablespoon of water
   together for the egg wash. Lightly brush both risen
   braided doughs. Sprinkle with sesame seeds.
       Bake in a preheated 350 F oven for 50 to 60
   minutes, until loaves are deep golden brown and sound
   hollow when tapped on the bottoms with your finger.
   Remove to a cooling rack. Source: Whole Family Cookbook
  
 
 
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