Kathy's
CHALLAH
This
recipe makes two large loaves.
3
cups warm (not hot) water (120-130 degrees)
2
pkgs. (4 1/2 tsp. ) Yeast
2
tablespoons sugar
1
tablespoon salt
1
egg
8
to 10 cups all purpose flour
In mixing bowl add 4 cups flour, yeast, sugar and salt. Stir and then add the water. Blend mix and then add the egg beating until smooth.
Add at least 4 more cups flour and stir it in. Put dough on flour covered surface and knead, adding more flour as needed until smooth and elastic. Anywhere from 8 to 10 minutes.
Place in a large greased bowl, cover with plastic wrap and let rise until double in size. Punch down, cover and let rise a 2nd time.
In mixing bowl add 4 cups flour, yeast, sugar and salt. Stir and then add the water. Blend mix and then add the egg beating until smooth.
Add at least 4 more cups flour and stir it in. Put dough on flour covered surface and knead, adding more flour as needed until smooth and elastic. Anywhere from 8 to 10 minutes.
Place in a large greased bowl, cover with plastic wrap and let rise until double in size. Punch down, cover and let rise a 2nd time.
Divide
into two equal amounts.
Divide each piece into three pieces and roll each piece into a long rope, and then braid the three sections together. Place in a 9 x 13 baking dish with at least 2 inch sides. This will give you a nice high loaf.
Allow loaves to rise approximately double in size while oven preheats to 375° F. 176°C Whisk one egg and baste the egg mixture on top of the loaves once they have risen. Bake 40 minutes or until loaves are golden brown.
Divide each piece into three pieces and roll each piece into a long rope, and then braid the three sections together. Place in a 9 x 13 baking dish with at least 2 inch sides. This will give you a nice high loaf.
Allow loaves to rise approximately double in size while oven preheats to 375° F. 176°C Whisk one egg and baste the egg mixture on top of the loaves once they have risen. Bake 40 minutes or until loaves are golden brown.
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