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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon! Ingredients:
1 1/2 cups warm water (110 degrees f/45 degrees c) |
1 cup margarine, melted |
3/4 cup white sugar |
3 egg, beaten |
4 1/2 teaspoons active dry yeast |
1 teaspoon salt |
7 1/2 cups bread flour |
1 egg, beaten |
2 tablespoons poppy seeds (optional) |
2 tablespoons sesame seeds (optional) |
Directions:
1. In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
2. In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
3. Knead dough on a floured surface with remaining flour until smooth.
4. Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
5. Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
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