* 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."