Heart healthy challah

Yield: 1 Servings

Measure Ingredient
2 packs Active dry yeast
2½ cup Warm water
2½ tablespoon Sugar
1½ teaspoon Salt
½ cup Safflower oil; (or canola oil)
1 cup Egg substitute; (like egg-beaters, or you could use egg-whites)
8 cups Flour; (up to 10)
\N \N Tub margarine
\N \N Sesame seeds or poppy seeds
\N \N Egg wash - 1 tablespoon egg substitute plus 1 tablespoon water

Source: Don't Eat Your Heart Out Cookbook by J. Piscatella, c. 1987 Place yeast in large mixing bowl; add warm water. To dissolved yeast add sugar, salt, oil, egg substitute and ½ of the flour. Mix with a wooden spoon until dough is smooth; gradually add remaining flour to form a soft dough.

Knead on a heavily floured surface 10 minutes or until dough is smooth and elastic. Place in bowl greased with tub margarine (lightly greased) and turn dough to coat top. Cover with plastic wrap (I cover with a cotton towel).

Set aside to triple in size, approximately 1½ hours. Punch down. Turn out onto floured board. Knead lightly. Cover. Let rest 10 minutes.

Shape dough into 3 braided loaves or two braided wreaths (which I do for Rosh HaShana). Place on a teflon baking sheet. Cover. Let rise until double. Brush with egg wash; sprinkle with seeds. Bake at 375 degrees F for 25-30 minutes for braided loaves. Bake at 375 degrees 45 minutes or until golden brown for wreaths.

My family loves this recipe for our Erev Shabbat Challah. Hope it will be a blessing to you.

Posted to JEWISH-FOOD digest Volume 98 #020 by Keter & Elisheva <lruggles@...> on Jan 11, 1998

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