How to Make Challah

Recipe for Challah

Nothing Smells or tastes better than Homemade Bread

This is a favorite


2 packages active dry yeast
1/4 cup milk
1/4 cup butter
2 tablespoons sugar
2 teaspoons salt
Dash ground saffron
4 1/2 to 5 cups all-purpose flour unbleached
2 eggs
1 egg yolk
1 tablespoon water
1 tablespoon poppy seed

Soften yeast in 1/2 cup warn water. Heat Milk, butter, sugar, salt, and saffron till sugar dissolves; cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast and 2 eggs, beat well. Stir in enough remaining flour to make a soft dough. Knead on floured surface till smooth (8 to 10 minutes). Shape into ball. Place in greased bowl, turn once. Cover, let rise till double.(about 1 1/4 hours) Punch down; divide in thirds. Cover; let rest 10 minutes. With hands roll each third to 18 inch-long strand; braid strands and secure ends. Place on greased baking sheet. Cover; let rise in warm place till double (about 30 minutes), Brush with egg yolk mixed with 1 tablespoon water; sprinkle with poppy seed.  Bake at 375 degrees for 45 to 50 minutes. Makes 1

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