Description
Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it’s great for those afternoons when you’re in a challah of a hurry. Challah was meant to be torn and not sliced. B’tayevon!
Ingredients
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 cup margarine, melted
- ¾ cup white sugar
- 3 egg, beaten
- 4 ½ teaspoons active dry yeast
- 1 teaspoon salt
- 7 ½ cups bread flour
- 1 egg, beaten
- 2 tablespoons poppy seeds (Optional)
- 2 tablespoons sesame seeds (Optional)
Instructions
- In a medium bowl
- blend together warm water
- melted margarine
- sugar
- and 3 beaten eggs
- In a large bowl
- mix together yeast
- salt
- and 7 cups of the flour. Gradually stir in liquid ingredients
- and mix until dough holds together.
- Knead dough on a floured surface with remaining flour until smooth.
- Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds
- if desired. Let rise in a warm place until doubled in size.
- Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
Servings: 30