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High-Altitude Challah

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 30 Dec 2022 20:37:16 -0800
* Exported from MasterCook *

                        Bread, High-Altitude Challah

Recipe By     :greeny4444
Serving Size  : 14    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Hand Made                       Holidays
                 Low Fat                         Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2           cup  warm water -- (110F/45C)
   3        tablespoons  white sugar -- divided
   4 1/2      teaspoons  active dry yeast -- 1/2 oz, 2 packages
   2                     eggs
   2                     egg yolks
      1/4           cup  milk -- or as needed
      1/4           cup  butter or margarine -- melted
   1 1/2      teaspoons  salt
   3 1/2           cups  all-purpose flour
   1                     egg

I make this challah for my family and family gatherings in Colorado, 
and it turns out beautifully each time. I hope you enjoy it as much 
as my family does! If you'd like, sprinkle poppy or sesame seeds 
before baking, but we never do.

Prep: 2:45
Cook: 35 min
Total: 320

Combine the warm water, 1/2 teaspoon of sugar and the yeast in a 
measuring cup. Let stand until the yeast dissolves and starts to 
foam, 5 to 10 minutes.

In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup 
and add enough milk to equal 1/3 cup with the yolks in it. Pour this 
in with the eggs and then stir in the yeast mixture, butter, salt and 
remaining sugar. Gradually mix in the flour until the dough is firm 
enough to handle. Knead the dough on a floured surface until the 
dough does not stick to your hands. You will probably use more flour 
while kneading. Place the dough into an oiled bowl and turn to coat. 
Cover and let rise until doubled in size, about 1 hour.

Cut the dough into 3 or 4 even portions and roll into long ropes. 
Braid and tuck the ends under. Place the loaf on a baking sheet and 
cover loosely with plastic wrap. Set in a warm place to rise. Bread 
is ready to bake when your finger leaves an impression in the dough.

Preheat the oven to 350F (175C). Whisk the remaining egg in a cup 
with a fork. Brush onto the loaf. This will give the bread a lovely 
golden color and delicious crust.

Bake until the loaf is golden and the loaf sounds hollow when tapped 
on the bottom, about 35 minutes. Remove from the baking sheet and 
cool on a wire rack

Info: Cal 181, Fat 5g, Carb 27g, Sod 292mg, Fiber 1g, Pro 6g

S(Internet address):
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Per Serving (excluding unknown items): 184 Calories; 6g Fat (27.6% 
calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
85mg Cholesterol; 282mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 2018 - 0701