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Challah

Recipe name:
Challah

Recipe category:
Breads

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Recipe detials:

Ingredients
3	pk	yeast
1 1/3	cup	water, warm (110?-115?)
1	tablespoon	granulated sugar
1	teaspoon	salt
3	tablespoon	butter, or margerine, softened
3	lg	eggs, lightly beaten
6	cup	flour, unbleached white
1	each	egg, well beaten with 1 tb of water
1		poppy seeds
Directions:
Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof' the yeast (I'm old-fashioned and still do this). After the yeast proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour. As your stir together, add salt (done this way because salt can kill yeast if added directly). Beat ingredients with a spoon, gradually adding flour, until dough is stiff. Knead on board until dough is smooth and elastic (8-10mins). Cover and let rise in warm place -- until about doubled in size (1.5-2hrs). Punch down and knead dough until all the bubbles are gone. Divide into 6 parts, roll each part between your hands into a rope about 1 inch in diameter. Braid 3 ropes each into 2 loaves. Place two braids about 6 inches apart on a buttered/margerined cookie sheet, and allow to raise in a warm place until almost doubled in size. Brush tops with egg/water wash and sprinkle lightly with poppy seeds. Bake in pre-heated 400? oven for 35-40 mins, or until loaves sound hollow when tapped. Cool covered with a soft towel on racks.

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Challah

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