edelson (06/04/82)
Challah (or Cholla) is the festive egg bread generally associated
with Jewish cuisine, and recipes for it can be found in Grossinger's,Longstreets
or any good Jewish cookbook.
Here is one from Mrs. Simon Kander's Settlement Cook Book, originally
published around the turn of the century, and probably still in print!
8 c. flour 1 tbsp Sugar
2 c. hot water 1 cake compressed yeast
2 tbsp. veg. oil 1/4 cup lukewarm water
1 tbsp. salt 2 eggs
Pour [hot] water over salt, sugar and fat in mixing bowl.
When lukewarm add yeast dissolved in lukewarm water,
add eggs beaten, and flour gradually.
Mix and stir, then knead until smooth and elastic.
Cover, set aside in a warm place to double in bulk.
Turn 1/2 of dough on board, cut in 4 equal parts,
roll each 1-1/2 inch thick.
Twist 3 into a braid. Fasten ends well and place in floured bread pan.
Cut remaining 1/4 in 3 parts, roll each 1/2 inch thick,
braid and lay on top of braid in pan.
Brush with beaten yolk of egg and sprinkle with poppy seed.
Bake in hot over 1 hr. 400F, 15 min then at 350F.