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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is from my Hebrew school days, but I've made some modifications. It makes 2 large loaves, but it's so good it rarely lasts until Saturday morning. If you don't want to use the wheat flour, just make it with all white flour. And you can leave out the ground flax. Ingredients:
1/4 cup oil |
1/2 cup sugar |
1 teaspoon salt |
1 tablespoon honey, plus more for rising |
1 1/2 cups warm water |
2 tablespoons yeast |
4 eggs |
4 1/2-5 cups white flour |
1 1/2 cups wheat flour |
2 tablespoons ground flax seeds |
1 egg, for brushing |
Directions:
1. Mix warm water and yeast and set aside.
2. Mix together oil, sugar, salt and honey in large bowl.
3. Add water and yeast mixture to oil mixture.
4. Add eggs and ground flax seed.
5. Add both flours slowly, stirring well after each cup.
6. Knead dough for several minutes on floured surface.
7. Coat a bowl with honey and put dough in the bowl. Cover and rise 1 1/2-2 hours.
8. Divide dough in half and then divide each half in thirds. Roll each piece into a long snake and then braid.
9. Place on greased cookie sheet and cover to rise another 1-1 1/2 hours.
10. Mix an egg with water and brush on challah.
11. Bake at 350 F for 30 minutes or until golden brown.
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