Side Pannel
Challah (Braided Egg Bread)
Challah (Braided Egg Bread)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 4 lg Eggs
- 1 c Minus 1 Tbs oil
- 1/2 c Minus 1 Tbs sugar
- 1/4 c (1/2 stick) margarine or
- -butter, room temperature
- 2 ts Salt
- 1 pn Of saffron (optional)
- 1 c Water or lowfat milk
- -(120-130 F)
- 5 To 5 1/2 cups flour (1/2
- -all-purpose, 1/2 hard wheat
- White)
- 2 Envelopes dry yeast
- 1 Egg
- 1 ts Water
- 2 tb Sesame or poppy seeds
Directions
Makes 2 large braids
Lightly grease large bowl and baking sheet; set aside.
combine first 5 ingredients in mixing bowl and beat until thoroughly
blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in
2 1/4 cups flour and yeast. Continue beatng 2 minutes, then add additional
2 1/4 cups flour or enough to make soft dough, blending thoroughly.
Turn out onto lightly floured board and knead until smooth and elastic,
about 8 to 10 minutes. Place in greased bowl, turning to coat entire
surface. Cover with plastic wrap and hot, damp towel and let rise in warm
place until doubled in volume. Punch down and let rise again until
doubled.
Beat egg with water. Place dough on lightly floured board and divide in
half, then divide each half into 3 equal pieces. Roll each into 12-inch
rope. Lay 3 ropes parallel and begin braiding in the middle, working out
to each end (make braids very loose). Pinch ends together securely. Repeat
with remaining ropes. Place loaves on baking sheet, brush tops with beaten
egg and sprinkle with seeds. Cover with plastic wrap and allow to rise
until doubled.
Preheat oven to 350 F. Bake loaves until golden and bread sounds hollow
when tapped, about 35 to 45 minutes. Cool on racks.
Bon Appetit
Lightly grease large bowl and baking sheet; set aside.
combine first 5 ingredients in mixing bowl and beat until thoroughly
blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in
2 1/4 cups flour and yeast. Continue beatng 2 minutes, then add additional
2 1/4 cups flour or enough to make soft dough, blending thoroughly.
Turn out onto lightly floured board and knead until smooth and elastic,
about 8 to 10 minutes. Place in greased bowl, turning to coat entire
surface. Cover with plastic wrap and hot, damp towel and let rise in warm
place until doubled in volume. Punch down and let rise again until
doubled.
Beat egg with water. Place dough on lightly floured board and divide in
half, then divide each half into 3 equal pieces. Roll each into 12-inch
rope. Lay 3 ropes parallel and begin braiding in the middle, working out
to each end (make braids very loose). Pinch ends together securely. Repeat
with remaining ropes. Place loaves on baking sheet, brush tops with beaten
egg and sprinkle with seeds. Cover with plastic wrap and allow to rise
until doubled.
Preheat oven to 350 F. Bake loaves until golden and bread sounds hollow
when tapped, about 35 to 45 minutes. Cool on racks.
Bon Appetit
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