RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Challah, No-Knead - pareve
There's a Rosh Hashanah variation at the end of the basic recipe, but I held off submitting the recipe to the newsgroup since the recipe describes a braided challah rather than the more traditional (in my tradition, at least) round Rosh Hashanah challah. Karen Selwyn * * * * * * * * Deborah Cohen's No-Knead Challah "No-work challah is hard to ruin, according to Ellyn Polsky, who got the recipe from her sister, Deborah Cohen, who now lives in Isreal." 1 package active dry yeast 1 cup very warm water (between 105 and 115 degrees) 1/3 cup granulated sugar (see note) 3 eggs 1/2 cup margarine, melted 1 1/2 teaspoons salt 4 cups all-purpose flour (approximately) 1 egg beaten with a little water in a large bowl Mix yeast and warm water. Stir in sugar. Add 3 eggs, margarine, and salt, mixing well. Add 2 cups flour; stir well. (Dough should be very sticky, but a little additional flour may still be needed.) Let dough rise 6 hours. With floured hands, divide dough into 2 or 3 sections. Divide each section into three strips. Roll strips into ropes of approximately equal size. Braid each set of three ropes on floured cookie sheet. Let rise 1 hour. Brush egg-water mixture over tops of loaves. Bake in a pre-heated 400 degree oven 20 minutes. Turn onto wire racks to let cool. Wrap and freeze, if desired. Note: For Rosh Hashana, 1/4 cup to 1/3 cup honey or 1/4 cup apple juice concentrate may be substituted for the sugar. Also, 1 cup golden raisins may be stirred into the mixture before flour is added. Original source: FROM GENERATION TO GENERATION (VOL II) Women's League of B'Nai Amoona St. Louis, MO Current source: "Old Favorites for a New Year" Sarah Casey Newman ST. LOUIS POST DISPATCH (on-line edition), 9/18/89
