Title: Challah
Categories: None
Yield: 1 Servings

1 pk Active dry yeast; (or 1 cake
-compressed yeast)
2 tb Sugar
1 1/2 c Warm water**
About 5 cups all purpose
-flour
2 ts Salt
2 Whole eggs
2 tb Oil
1 Egg yolk
2 tb Poppy seeds; (optional)

(Jewish Sabbath or Holiday Twist Bread)

Combine yeast, sugar, and 1/4 cup water. (** 105F - 115F for dry yeast OR
80F - 90F for compressed yeast) Let stand 5 minutes. Sift flour & salt into
large bowl. Make a well in the center. Drop in 2 eggs, oil, remaining warm
water, and finally - yeast mixture. Work the liquids into the flour. Knead
on a floured board until dough is smooth and elastic. Place in a bowl,
brush top with oil, cover with a towel, and let stand in a warm place to
rise for 1 hour. Punch down, cover, and let rise again until double in
bulk. Divide dough into 3 equal parts. With lightly floured hands, roll
dough into 3 strips of even length. Braid these and place them on a greased
cookie sheet. Cover, and let rise until double in bulk. Brush gently with
egg yolk, and sprinkle with poppy seeds if desired. Bake at 375F for 45-50
minutes, or till golden brown. This recipe makes 1 very large loaf, or 2
smaller loaves. It can also be used as a pan loaf or for rolls instead of a
twisted loaf. "Woman's Day Encyclopedia of Cookery", Fawcett Publications,
1966, Vol. 6, pg. 992

Posted to Bakery-Shoppe Digest by "popette" on Feb
7, 1998