RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Challah, Italian - pareve
Yield: 2 loaves Ingredients: Amt. Item 2 envelopes active dry yeast 2 tbsp. sugar 3 eggs 1 tbsp. salt 2 1/2 cup whole wheat flour 4 1/2 cup unbleached white flour, divided in half Have warm (not hot): 1/2 cup water in a small bowl 1 1/4 cup water 1/4 cup vegetable oil 1 egg yolk (keep in fridge till end) Utensils needed: large bowl(2), clean towel, baking sheet, pan Instructions: 1. Dissolve the yeast and a pinch of sugar in the 1/2 cup water. Let sit about 5-10 minutes. 2. In a large bowl, beat eggs and salt. Add sugar, oil, yeast mixture, and water. 3. Gradually stir in whole wheat flour, and half of the white flour. Mix until the dough leaves the sides of the bowl easily. 4. Put two handfuls of the remaining flour on the work surface, and turn the dough out onto it. Knead for about 10-15 minutes, adding flour as the dough gets tacky. Shape the dough into a ball. 5. Oil a large, clean bowl. Put the dough into the bowl, turn over so the whole surface of the ball is lightly oiled. Cover with a clean towel, and leave to rise about 2 hours. 6. Punch dough down, spearate challah, and divide into two equal parts. Divide each part into three balls. Roll each ball into a rope abou 1 foot long, tapering at the ends. 7. Braid three ropes; repeat. 8. Place the two loaves far apart on an oiled and floured baking sheet. Cover with a towel, and leave to rise for 1 hour, or until doubled. 9. Mix egg yolk (remember it?) with 1 tsp. water. Brush onto loaves. 10. Place a pan of water on bottom rack of an oven; baking sheet on top rack. Set temperature to 400F. After 15 minutes, lower temp to 350, bake another 30 minutes or until crust is deep brown. Remove to cooling rack. ------- submitted by Hillel, SLO
