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Challah I

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 26 Sep 2010 12:23:58 -0700
v110.n032.5
* Exported from MasterCook *

                                  Challah I

Recipe By     :
Serving Size  : 30    Preparation Time :0:30
Categories    : Bread-Bakers Mailing List       Breads
                  Ethnic                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2 1/2           cups  warm water -- (110F/45 C)
    1         tablespoon  active dry yeast
       1/2           cup  honey
    4        tablespoons  vegetable oil
    3                     eggs
    1         tablespoon  salt
    8               cups  unbleached all-purpose flour
    1         tablespoon  poppy seeds -- optional

Original Recipe Yield 2 braided loaves

1.  In a large bowl, sprinkle yeast over barely warm water. Beat in 
honey, oil, 2 eggs, and salt. Add the flour one cup at a time, 
beating after each addition, graduating to kneading with hands as 
dough thickens. Knead until smooth and elastic and no longer sticky, 
adding flour as needed. Cover with a damp clean cloth and let rise 
for 1 1/2 hours or until dough has doubled in bulk.

2.  Punch down the risen dough and turn out onto floured board. 
Divide in half and knead each half for five minutes or so, adding 
flour as needed to keep from getting sticky. Divide each half into 
thirds and roll into long snake about 1 1/2" in diameter. Pinch the 
ends of the three snakes together firmly and braid from middle. 
Either leave as braid or form into a round braided loaf by bringing 
ends together, curving braid into a circle, pinch ends together. 
Grease two baking trays and place finished braid or round on each. 
Cover with towel and let rise about one hour.

3.  Preheat oven to 375F (190C).

4.  Beat the remaining egg and brush a generous amount over each 
braid. Sprinkle with poppy seeds if desired.

5.  Bake at 375F (190C) for about 40 minutes. Bread should have a 
nice hollow sound when thumped on the bottom. Cool on a rack for at 
least one hour before slicing.

Amount Per Serving  Calories: 165 | Total Fat: 2.8g | Cholesterol: 21mg

Source:
    "allrecipes.com"
Start to Finish Time:
    "3:40"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 3g Fat (15.3% 
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 
21mg Cholesterol; 222mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : "Traditional egg bread for the Jewish Sabbath. You can add 1 
cup raisins or golden raisins to the dough just before shaping and 
then make the loafs into round braids for Rosh Hashanah."