Title: Classic Challa
Categories: Bread Jewish
Yield: 1 Servings
| 2 | pk | Dry yeast |
| 1 3/4 | c | -Warm water |
| 1/8 | c | Sugar |
| 3/4 | tb | Salt |
| 7 | c | Flour |
| 3 | | Eggs |
| 1/2 | c | Oil |
| | | Poppy seeds; or Sesame Seeds |
Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and
HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of
remaining flour.Dough will be quite heavy,add a little water and beat until
dough starts to pull away from sides of bowl.Turn out onto well floured
surface and knead for about 10 min.Add only enough flour to keep dough
manageable,knead until dough is smooth and elastic.Place dough in large
oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise
in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough
into three parts,shape into loaves(or twist),place in well greased loaf
pans or baking sheets.Let rise until double in bulk.Preheat oven to 375
degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake
for 30 to 45 minutes; or until brown.Remove from oven and cool on rack.