Ynet News: Traditional challah recipe

Get ready for Shabbat with some traditional braided bread

Jewish Recipes Published: 03.11.10, 08:20 / Israel Culture

Braiding challah Photo: Yaron Brener 

Ingredients

• 5 pounds flour
• 2 ounces fresh yeast and 1 package dry yeast
• 2 cups warm water
• 1 1/2 sticks margarine
• 2 1/3 cups boiling water
• 2 tablespoons salt
• 1 1/2 cups sugar
• 5 eggs

Glaze

• 1 egg, beaten
• Poppy or Sesame seeds

 Method

Dissolve yeast in 2 cups warm water in a small bowl, until it bubbles. In a large bowl, place margarine and pour boiling water over it and stir until margarine is melted. Add salt and sugar. Let cool for a few minutes and beat in eggs. Add the bubbling yeast. Gradually add flour. Knead for 10 minutes. If dough is too moist add a little more flour. 

When ready to rise, sear top of dough with oil, cover and let rise 1 hour. Separate a small portion of dough known as 'challah" from the whole dough. Shape and let rise another hour.

Brush with beaten egg to glaze. Sprinkle with seeds.

Bake at 350°F degrees for 1 hour for large challahs and 1/2 hour for smaller challahs and rolls.

Reprinted with permission from Shalom Life