RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Challah, Sweet-Potato - pareve
Makes 2 loaves 2 packages active dry yeast 4 Tbs. granulated sugar 1/2 cup warm water 3 Tbs. unsalted melted margarine or butter 1 tsp. salt 3 eggs 3 to 3-1/2 cups all-purpose flour 1/2 cup mashed sweet potatoes or yams (if canned, drain all liquids before mashing) 1-inch piece grated ginger Combine the yeast with 1 Tbs. of the sugar and warm water in a mixing bowl, and let proof for 5 minutes. Add the remaining sugar, margarine or butter, salt and 2 of the eggs to the yeast mixture and stir to blend well. Stir in the flour, 1 cup at a time, then stir in the sweet potatoes and ginger. Turn out on a lightly floured board and knead for 2 or 3 minutes, adding only enough flour to prevent the dough from sticking to the board. (The dough will be soft, so do not knead too heavily.) When the dough is smooth and springy to the touch, shape it into a ball. Put in a greased bowl and turn to coat the surface. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk, about 1 hour. (This may take longer on cooler days. You may want to place the bowl in the oven on the lowest temperature setting -- less than 200 degrees. Make sure you cover it with an oven-proof lid.) Punch down the dough, then shape it into a ball and let rest for 2 minutes. Turn out on a floured board. Divide in half. Divide each half into thirds and roll out each third into a log about 8 inches long. Pinch each of the three pieces together at their tips and braid them to create the challah; then pinch the combined ends together. Repeat the process with the other dough half. Preheat oven to 375 degrees. Let the loaves rise until almost double in bulk. Beat the remaining egg lightly, by hand, and paint the challah tops with it. Bake for 40 to 45 minutes. Note: You may add 1/4 cup raisins or other dried fruit with the sweet potato. By Zillah Bahar
