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Challah
| Ingredients | |||
| 3 | pk | yeast | |
| 1 1/3 | cup | water, warm (110?-115?) | |
| 1 | tablespoon | granulated sugar | |
| 1 | teaspoon | salt | |
| 3 | tablespoon | butter, or margerine, softened | |
| 3 | lg | eggs, lightly beaten | |
| 6 | cup | flour, unbleached white | |
| 1 | each | egg, well beaten with 1 tb of water | |
| 1 | poppy seeds | ||
Directions: | |||
| 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 the 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 inch in diameter. Braid 3 ropes each into 2 loaves. Place two braids about 6 inches 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 400? oven for 35-40 mins, or until loaves sound hollow when tapped. Cool covered with a soft towel on racks. | |||
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