aviva@excelan (Aviva Garrett) (03/06/87)
CHALLAH-1(B) USENET Cookbook CHALLAH-1(B)
CHALLAH I
CHALLAH-1 - A traditional Jewish bread
Challah is a traditional Jewish bread that is part of many
festivals, including sabbath dinners and weddings. For mak-
ing a wedding loaf, this recipe can be doubled and used to
make one braided loaf. It will fill up the entire oven, and
you will have to find a cookie sheet big enough to put the
loaf on.
INGREDIENTS (2 loaves)
2 1/4 cups
water
1 Tbsp active dry yeast (one package)
1 Tbsp sugar
1 Tbsp salt (optional)
1/4 cup oil
2 eggs, beaten
9-10 cups flour
1 egg yolk
1 Tbsp water
PROCEDURE
(1) Dissolve the yeast and sugar in lukewarm water
(105 deg. F). (Lukewarm water feels neither hot
nor cold when a drop is placed on your wrist.) Let
sit for 10 minutes to proof the yeast. If there
are no bubbles in the water after this time, the
yeast is inactive and you should start over with
new yeast.
(2) Add the salt (optional), oil, eggs, and most of
the flour to the 2 1/4 cups of water. Mix.
(3) Place dough on floured board and knead for 5-10
minutes.
(4) Place dough in a clean bowl, brush some oil on the
top (optional), and cover the bowl with a towel.
Let rise in a warm place until doubled, about 1
1/2 hours.
(5) Punch the dough down and let rise until doubled
again (maybe another hour).
(6) Punch dough down and place onto floured board.
Form into two loaves. You can make normal loaves,
or you can cut the dough and braid (with three or
six pieces per loaf), or you can make braided or
unbraided rolls, or you can roll the dough out
until it's about 1/4 inch thick and then spread
fried onions over it. Place loaves into oiled
pans.
(7) Cover pans and let rise for about 30 minutes.
(Skip this step if you've rolled the dough out and
covered with onions.)
(8) Mix the egg yolk with 1 Tbsp of water. Brush
loaves with this mixture. (Again, skip this if
you've rolled the dough out.)
(9) Bake at 400 deg. F for 20 minutes, then lower heat
to 350 deg. F and bake for 40 additional minutes.
If you are making rolls, you probably need to bake
for a total of 20-25 minutes.
NOTES
You can add poppy or sesame seeds to the dough, or you can
sprinkle the seeds on top. This bread is traditionally made
with white flour, but is still good if made with all or part
whole wheat flour. I think its good taste comes from the
oil and eggs in the dough.
RATING
Difficulty: easy, as bread goes. Time: preparation: 3-5
hours (including rising); baking: 1 hour. Precision: meas-
ure ingredients carefully.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, California
Excelan, Inc., San Jose, Calif., USA
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