Challah #1
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | -(up to) | |
| 9 | cups | Flour (up to) |
| 1 | cup | Sugar |
| 1 | tablespoon | Salt (up to) |
| 2 | ounces | Yeast |
| 2½ | cup | Lukewarm water |
| ½ | cup | Oil |
| ¼ | cup | Raisins (optional) |
| 5 | Eggs | |
Directions
Mix together 2½ cups flour with sugar, salt yeast (no need to dissolve first), water and oil. Mix in 4 eggs. Beat in 1 ½ cups flour very well.
Add 4-5 cups flour until a very soft dough is formed. Add raisins (optional). Knead for 10 to 15 minutes. Let rise 1-2 hours, or refrigerate overnight and then let warm to room temperature for 1-2 hours.
Make balls, roll them into ropes and braid. Let rise covered for ½ - 1 hour. Make an egg wash by beating the remaining egg. Brush on the challah. Bake in a preheated oven at 325 degrees F (150 degrees C) for 30 minutes. Apply the egg wash once more and bake another 30 minutes at 350 F (175 C). Makes 4 medium sized challahs.
REC.FOOD.RECIPES
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