printer friendly format  

Challah, Miriam's - pareve

Posted by : Miriam Podcameni Posvolsky

3      tablespoons   yeast
    2 1/2  pounds        all purpose unbleached flour
    1 1/2  cups          water
      1/2  cup           oil
    3                    eggs
    2                    yolks
    2      tablespoons   sugar
    2      teaspoons     salt
    1                    egg yolk to glaze
                         sesame seeds or poppy seeds
 
 Dissolve yeast in warm water. Add sugar, 1 cup flour and 
 stir.  Cover with plastic or kitchen cloth and set aside 
 in a warm place for about 2 hours until it has risen and 
 bubbles.
 
 Stir in eggs, 1 of the yolks, oil, salt and start adding the 
 flour until you get a firm dough. Turn this dough on a floured
 board and continue kneading for about 10 minutes.
 
 Place dough in an oiled bowl, cover with plastic or kitchen
 towel and let rise about 2 hours or until it doubles in bulk.
 After this time, knead to remove air and let rise a second
 time until it doubles again (should take less time now, 
 about an hour).
 
 Shape into 2 braids. Let rise, covered. Baste with yolk mixed
 with 1 T. water; sprinkle seeds on top and bake in a preheated
 425 oven for 30 minutes or until top is golden brown.
 
 NOTE: The amount of flour needed may vary due to humidity.
 
 You may add raisins to your Challah if you like.

Return to RFCJ Archive Page