Side Pannel
Challah
Ingredients List
- 8 c Flour
- 1 tb Salt
- 1 tb Sugar
- 4 tb Vegetable shortening
- 2 c Hot potato water
- 2 pk Yeast
- 3 Eggs
- 1 pn Saffron; added to hot
- -liquid*
Directions
Sift flour and salt into a large mixing bowl. Mix sugar and shortening with
the hot liquid. If Potato water is not available, use plain hot water. When
cooled to luke warm, dissolve the yeast in some (I used 1/4 should have
used more) of the liquid and stir into the flour to make a sponge in the
center of the bowl. Cover and let rise 30 minutes. Add Add slighly beaten
eggs to the sponge and stir in remaining liquid to make a dough. Turn out
on a floured board and knead thouroughly until smooth and elastic. The
dough should not stick to hand or board. Return to mixing bowl, brush top
with shortening or dust with flour, cover, let rise ina warm place until
double in bulk. Knead on floured board for 10 minutes and shape into coils
for round loaves or, cut in half and divide each into 3 to make braided or
twist loaves.
Place on a greased baking sheet and let rise again until about double in
bulk. Brush with egg yolk and water mixed (add seeds to top if you like)
and bake 15 minutes at 400 F. reduce heat to 375 and bake for 45 minutes
or until nicely crusted and light brown on bottom.
Yields 2 HUGE loaves.
* Saffron is an herb used in baking to lend a yellow color and fragrance.
It is closely associated with the fragrant spices of the "Psumim" or Spice
Box used on Sabbath and holidays. It can be purchased in any food shop or
drug store.
the hot liquid. If Potato water is not available, use plain hot water. When
cooled to luke warm, dissolve the yeast in some (I used 1/4 should have
used more) of the liquid and stir into the flour to make a sponge in the
center of the bowl. Cover and let rise 30 minutes. Add Add slighly beaten
eggs to the sponge and stir in remaining liquid to make a dough. Turn out
on a floured board and knead thouroughly until smooth and elastic. The
dough should not stick to hand or board. Return to mixing bowl, brush top
with shortening or dust with flour, cover, let rise ina warm place until
double in bulk. Knead on floured board for 10 minutes and shape into coils
for round loaves or, cut in half and divide each into 3 to make braided or
twist loaves.
Place on a greased baking sheet and let rise again until about double in
bulk. Brush with egg yolk and water mixed (add seeds to top if you like)
and bake 15 minutes at 400 F. reduce heat to 375 and bake for 45 minutes
or until nicely crusted and light brown on bottom.
Yields 2 HUGE loaves.
* Saffron is an herb used in baking to lend a yellow color and fragrance.
It is closely associated with the fragrant spices of the "Psumim" or Spice
Box used on Sabbath and holidays. It can be purchased in any food shop or
drug store.
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