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Title: Challah ***@ (Bkgr96b)
Categories: Bread Jewish
Yield: 10 Servings
| 2 1/2 | c | Warm water |
| 2 | pk | Yeast |
| 1 | tb | Salt |
| 2 | Egg | |
| 1/2 | c | Sugar |
| 1/2 | c | Canola oil |
| 8 | c | Flour |
L'shanah Tovah! I make challot every Shabbat and Yom Tov. This year I made 23 large round challot for family and friends ( I have a a large commercial oven in my home) but it works just as well in a regular home oven as I have made it at friends homes many times. Hope you enjoy my recipe: Method: I use my Kitchen-Aid mixer for this recipe which makes 2 huge or 4 small challot. Proof yeast in the water with the sugar added. After it foams up, add the eggs at room temp.,the oil, salt, and about 3-4 cups of the flour (I only use King Arthur unbleached) but it isn't available in all parts of the country. I am Canadian and my sister cannot get it in Toronto so I always bring 50 pounds when I go to visit her!! Let the mixer run for 10 minutes or so, using the dough hook. This is early Friday morning so I run into the shower while the mixer is still running-really develops the gluten and makes for a gorgeous challah!! Keep adding more flour until the mixture foams a loose ball and pulls away from the sides of the bowl a bit. I then oil a very large bowl, dump in the dough and go to work! I cover the dough with plastic wrap and a tea towel before I go! I come home at 2 or 3 P.M...punch down the dough, let it rest while I set the table,and then dump it all out on the counter and cut into strips for braiding. I usually get about 3 nice size challot from this recipe. I braid with 4 or 6 braids or brush with a egg yolk/water glaze. Place in a 350 degree oven for about 35-45 minutes. I often sprinkle with sesame seeds or poppy seeds..and then of course, my children love it when I roll out a large piece of dough, schmear with parve margarine,sprinkle brown sugar and cinnamon over that and roll up like jelly roll and then roll that into a circle and bake in a casserole ~YUMMMM!! The looks on my boys faces when they come in from school on Shabbat is worth a zillion dollars! Hope you enjoy this recipe. I have been making it for over 10 years now, and never a complaint! I try to hide a loaf so there is enough left for French Toast on Sat. morning!! Deborah in Newton,Ma. FROM: : DEBORAH BLOOM (BKGR96B)
From: Tspn
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