Challah

 
                                  CHALLAH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       pk           Yeast
    1 1/3   c            Warm water (110ø-115ø)
    1       tb           Granulated sugar
    1       t            Salt
    3       tb           Softened butter/margerine
    3       ea           Large eggs lightly beaten
    6       c            Unleached white flour
    1       ea           Egg, well beaten
    1       x            With 1 Tablespoon water (a w
    1       x            Poppy seeds
 
   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
  
 
 
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