Yield: 3 servings
| Measure | Ingredient |
|---|---|
| \N \N | CLASSIC CHALLAH |
| \N \N | =============== |
| \N \N | MAKES 3 SMALL OR 1 LARGE CHALLAH |
| 2 eaches | Pk Active Dry Yeast |
| 2 cups | Warm Water (110 to 115F) |
| ¼ cup | Sugar (plus a pinch) |
| ¼ cup | Safflower or Vegetable Oil |
| 2 eaches | Tb Salt |
| 4 eaches | Eggs |
| 8 cups | Flour |
| 3 eaches | Tb Yellow Cornmeal |
| \N x | Sesame or Poppy Seeds |
Dissolve the yeast in ½ cup of the warm water with a pinch of sugar. In the bowl of an electric mixer, beat together the remaining 1½ cups warm water, ¼ cup sugar, oil, salt, and the yeast mixture. Add 3 of the eggs and blend well. Add the flour, 1 cup at a time, blending after each addition, until the dough is thick enough to work by hand, 4 to 5 cups. Spoon the dough out on a floured board and knead for 5 to 10 minutes, adding additional flour to make a smooth and elastic dough. Place the dough in an oiled bowl, and oil the top of the dough. Cover with a towel and let rise in a warm place until doubled in size, about 1 ½ hours. Punch down the dough, turn it over, cover, and let it rise 30 minutes longer. Divide the dough into 3 parts. Divide each part into 3 parts. This will make 3 individual challahs. Form each part into a long rope. Pinch together one end of each of the 3 ropes and braid the ropes, pinching the other ends together. To shape for Rosh Hashanah (round challah): Using one third of the dough, form into a large rope, 12 to 15 inches long and several inches thick. Starting in the center, begin making concentric circles of the rope until a large snail-shaped is created.
Seal ends. Place the round challah in a large cake pan, oiled and generously sprinkled with cornmeal. Place the individual challahs on baking sheets or in bread pans lightly greased and generously sprinkled with corneal. Cover with a towel and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375F. Brush with the remaining egg, lightly beaten, and sprinkle with sesame seeds.
Bake for 30 to 40 minutes, or until golden brown. Cool on racks.
From: The Gourmet Jewish Cookbook By: Judy Zeidler.
Submitted By SAM LEFKOWITZ On 04-14-95