RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Challah, Myra's - pareve
2 packages active dry yeast (1 tablespoon) 2 cups warm water (110 to 115 degrees) 1/4 cup plus a pinch of sugar 1/4 cup safflower or vegetable oil 2 tablespoons salt 4 eggs 8 cups flour 3 tablespoons yellow cornmeal Sesame or poppy seeds Dissolve the yeast in 1/2 cup of the warm water with a pinch of sugar. In the bowl of an electric mixer, beat together the remaining 1 1/2 cups warm water, 1/4 cup sugar, oil, salt and the yeast mixture. Add 3 of the eggs and blend well. Add the flour, 1 cup at a time, blending after each addition, until the dough is thick enough to work by hand, 4 to 5 cups. Spoon the dough out on a floured board and knead for 5 to 10 minutes, adding additional flour to make a smooth and elastic dough. Place the dough in an oiled bowl, and oil the top of the dough. Cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours. Punch down the dough, turn it over, cover, and let it rise 30 minutes longer. Divide the dough into 3 parts. Divide each part into 3 parts. Form each part into a long rope, 12 to 15 inches long. Pinch together one end of each of the 3 ropes and braid the ropes, pinching the other ends together. Repeat to form three loaves of bread. Lightly grease and generously sprinkle cornmeal on baking sheets. Place the individual callas on baking sheets, cover with a towel and let rise in a warm place until doubled, about 1 hours. Preheat the oven to 375 degrees. Brush loaves with the remaining egg, lightly beaten, and sprinkle with sesame or poppy seeds. Bake for 30 to 40 minutes, or until golden brown. Cool on racks. Myra
