Side Pannel
Challah
Ingredients List
- 3 pk Yeast
- 1 1/3 c Warm water (110ø-115ø)
- 1 tb Granulated sugar
- 1 ts Salt
- 3 tb Softened butter/margerine
- 3 Large eggs lightly beaten
- 6 c Unleached white flour
- 1 Egg, well beaten
- With 1 Tablespoon water (a w
- Poppy seeds
Directions
Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof" the
yeast (I'm old-fashioned and still do this). After the yeast proofs, add
rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups
flour. As your stir together, add salt (done this way because salt can
kill yeast if added directly). Beat ingredients with a spoon, gradually
adding flour, until dough is stiff. Knead on board until dough is smooth
and elastic (8-10mins).
Cover and let rise in warm place until about doubled in size
(1.5-2hrs).
Punch down and knead dough until all the bubbles are gone. Divide into 6
parts, roll each part between your hands into a rope about 1" in diameter.
Braid 3 ropes each into 2 loaves. Place two braids about 6" apart on a
buttered/margerined cookie sheet, and allow to raise in a warm place until
almost doubled in size. Brush tops with egg/water wash and sprinkle lightly
with poppy seeds. Bake in pre-heated 400ø oven for 35-40 mins, or until
loaves sound hollow when tapped. Cool covered with a soft towel on racks.
Adapted from Beard on Bread by James Beard
yeast (I'm old-fashioned and still do this). After the yeast proofs, add
rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups
flour. As your stir together, add salt (done this way because salt can
kill yeast if added directly). Beat ingredients with a spoon, gradually
adding flour, until dough is stiff. Knead on board until dough is smooth
and elastic (8-10mins).
Cover and let rise in warm place until about doubled in size
(1.5-2hrs).
Punch down and knead dough until all the bubbles are gone. Divide into 6
parts, roll each part between your hands into a rope about 1" in diameter.
Braid 3 ropes each into 2 loaves. Place two braids about 6" apart on a
buttered/margerined cookie sheet, and allow to raise in a warm place until
almost doubled in size. Brush tops with egg/water wash and sprinkle lightly
with poppy seeds. Bake in pre-heated 400ø oven for 35-40 mins, or until
loaves sound hollow when tapped. Cool covered with a soft towel on racks.
Adapted from Beard on Bread by James Beard
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