Title: Grandpa's Challah Part 1
Categories: Jewish Bread
Yield: 1 Servings

2		Packets active dry yeast
1 1/2	c	Warm (105 to 115 degrees F)
		Water, divided
1/3	c	Sugar
6 1/2	c	White bread or all-purpose
		Unbleached white flour
2	ts	Salt
1/2	c	Softened pareve margarine or
		Vegetable shortening
3	lg	Eggs
		Glaze:
1		Egg yolk, beaten with
1	ts	Water
		Poppy seeds (optional)

Mix the yeast with 1/2 cup of the water and 1 teaspoon of the sugar. Let the mixture rest for 5 to 10 minutes, or until it begins to foam.

Meanwhile, put about 4 cups of the flour into a large bowl with the remaining sugar, salt, and margarine. Use an electric mixer or a pastry blender to combine the ingredients until they form coarse crumbs. Add the yeast mixture, the remaining 1 cup water, and the eggs, and beat the loose dough with the mixer or a wooden spoon for about 3 minutes. By hand (or with a heavy duty mixer), slowly stir in just enough of the remaining flour to form a soft, slightly sticky dough. Cover the dough with plastic wrap and let it rest for about 5 minutes.

Turn out the dough onto a lightly floured surface and knead it, adding small sprinkles of flour, if necessary, to keep it from sticking, for about 10 minutes, or until it is very smooth and satiny. Put the dough into an oiled bowl and turn the dough so that all sides are oiled. Cover the bowl loosely with a piece of plastic wrap and then a dish towel, to keep the dough moist and dark. Let the dough rise until doubled in bulk, about 1 to 2 hours (depending on the temperature of the room).

Punch down the dough and knead it a few times to remove any air bubbles. [The bread will be good if you continue from here as specified, but we found we like it better if it rises to double once more, is punched down, and is kneaded a few times.] Divide the dough in half, for two loaves. Then divide each half into 3, 4, 5, or 6 pieces, depending on the number of strands desired for each loaf. Cover the dough pieces loosely with plastic wrap and let them rest for 10 minutes.

On a lightly floured surface, roll out each dough piece into a smooth strand and braid the strands following the directions in the section The Symbolism and Shaping of Challah. [Do not flour the surface too much. It takes a little friction to easily roll the strands.] Carefully set the loaves several inches apart on a very large greased or non-stick spray-coated baking sheet (or on 2 smaller sheets). Gently rub the surface of each loaf with a little oil to keep the dough from drying out. Cover the loaves loosely with wax paper and let them rise at room temperature until doubled in bulk, 45 minutes to 1 hour or longer. (Formed bread dough tends to hold its shape better if allowed to rise slowly at room temperature, rather than in a warm place.)

Gently brush the loaves well with the egg glaze and, if desired, sprinkle them lightly with poppy seeds. Bake the loaves in a preheated 375 degree F oven for 40 to 45 minutes, or until the crust is browned and the bottom of each loaf sounds hollow when tapped. (If the loaves are browning too rapidly, loosely cover each one with a tent of aluminum foil.) Remove the loaves from the baking sheet and cool them on wire racks.

Makes 2 large challot, about 1 2/3 pounds each.

To Braid Three Strands

A three strand challah is slightly flat, but very easy to braid. Keep repeating steps A and B.

A. Pass the strand on the right over the one in the center. B. Pass the strand on the left over the one now in the center.

from The Jewish Holiday Cookbook From: hartmans@ix.netcom.com(Jack and Kay Hartman)

From: Michael Loo Date: 22 Nov 96 National Cooking Echo Ä

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