Yield: 1 servings
|2 cups||Lukewarm water|
|1½ teaspoon||Salt; (I don't use)|
|2 \N||Sticks of margarine softened; (I use NUCOA as Uparve)|
|1 \N||Egg; (for glaze)|
This is a recipe for a sweet, soft challah which is easy enough for my pre-school Sunday School kids to make. My 4 kids(26,23,22 and 16)love to eat it warm from the oven. Have been lurking since Pesach and appreciate the recipes, comments etc. Hope this gets sent the way I type it(not sure re:format). If not, let me know how to do. Bobbi in Northern Calif.
Recipe By: From Long Beach Jewish Community Center Pre-School(1976) Serving Size:Makes 4-6 loaves depending on size,etc.
l. Mix water,yeast,sugar and 3 cups flour;Set in a large bowl for ½ hour.
2. In a smaller bowl, mix 5 cups flour and salt. Cut in margerine with 2 knives.
3. Add 4 eggs to yeast mixture. 4. Add flour mixture to yeast mixture 5. Knead, then let rise until double(approx. 1 hr.) 6. Punch down;section into balls for loaves;roll out each ball into strips for braiding or one for turban. 7. Optional: Flatten strip(s) and add chocolate chips, raisins or whatever desired.
8. Let rise in loaves for 3-6 hours.
9. Glaze with egg;sprinkle with sesame seeds, poppy seeds or leave plain.
10. Bake at 350 degrees for 30-45 minutes.
After cooling down, I wrap in foil and freeze any not being used within few days.
Suggestion: Last year I formed turbans for Rosh Hashonah in disposable silver foil pans and baked. Came out perfect for sharing with friends and family.
Posted to JEWISH-FOOD digest by "Bobbi Bernstein" <bobbi707@...> on Aug 06, 1998, converted by MM_Buster v2.0l.