Yield: 1 servings
|2 packs||Yeast *|
|2¼ cup||Warm water|
|8 cups||Sifted flour **; up to 9|
|½ cup||Sugar ***; up to 1/3|
|1 tablespoon||Salt; plus|
|2 teaspoons||Vinegar ****|
* (I know someone who makes it with just one, but since I usually make mine with whole wheat flour I use two) ** ( I would use this figure as an estimate as I generally use more) *** (you can add more if you want a sweeter challah, like my husband) **** (somehow creates a lighter dough) Water challah, as far as I know, is called water challah because it has no eggs in it (a regular challah is called an egg challah.) I make water challah every week from a recipe in Classic Kosher Cooking by Sara Finkel by Targum-Feldheim.
Dissolve yeast and teaspoon of sugar in ½ cup of the warm water (I have found that it is unnecessary, and perhaps detrimental to dissolve instant active dry yeast,) letting it stand 5 minutes until it bubbles. I a mixing bowl combine 4 cups of flour, yeast mixture, and remaining ingrediants, and beat for about 3 minutes. Beat in the remaining flour 1 cup at a time, kneading in the last cup either by hand, or with a bread hook for about 10 minutes, (the more well kneaded the dough the smoother it will be, as with all breads do not take this part lightly.) Place in a greased bowl, turn, and cover an let rise in a warm place until double 11/2-2 hours ( I think mine rises for less time.) Punch down and braid into 3 challahs (you can divide the dough and make as many as you want if you want smaller challahs.) Cover with a damp cloth and let rise until double about an hour, (best to watch as you get towards the end.) Glaze with egg and seeds if desired, (I usually don't.) Bake in a preheated 345 oven for 45 minutes.
When challah is done it makes a hollow sound when tapped on the bottom.
Posted to JEWISH-FOOD digest by Yael Yehudis Ellis <ellis@...> on Dec 31, 1998, converted by MM_Buster v2.0l.