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Title: Honey Whole Wheat Challah
Categories: Bread Yeast Jewish
Yield: 24 Servings
4 | c | Flour |
4 | c | Flour, Whole-Grain Wheat |
2 | pk | Active Rapid-Rise Yeast |
1 1/2 | ts | Salt |
2 | c | Hot Water |
1/2 | c | Honey |
1/4 | c | Margarine |
2 | Eggs -- beaten | |
1 | Egg Yolk | |
1 | ts | Water |
Sesame Seeds -- or poppy | ||
Seeds |
Combine flours in a large bowl, setting aside 1 cup; add yeast and salt to flour in bowl. Combine 2 cups water, honey, and margarine; stir until margarine melts. Stir warm liquids into flour mixture. Stir in eggs.
Knead dough on lightly floured board 7-10 minutes adding as much of reserved flour as needed ot form a smooth, elastic dough. Cover dough; let rest 10 minutes.
Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in warm, draft-free place until doubled in size.
Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle with sesame or poppy seeds.
Bake at 350 degrees for 45-55 minutes or until brown. Remove from pan and cool on wire rack. Makes 2 loaves, 24 servings.
Recipe By : National Honey Board in Austin Outlook
Date: Tue, 5 Dec 1995 21:25:42 Gmt
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