carnivore
Senior Cook
Challah
2. Knead in enough of the remaining flour to make a moderately stiff dough. Shape dough into a ball and place in a lightly greased bowl, turn once. Cover and let rise in a warm place till double in size (aout an hour)
3. Punch dough down & divide into thirds. Cover; let rest 10 minutes. Roll each third into an 18 inch rope. Place ropes on a large baking sheet 1 inch apart and braid. Cover; let rise 30 minutes or till nearly double.
4. Preheat an oven to 375 deg. Brush braid with egg yolk and sprinkle with poppy seeds. Bake for 25 to 30 minutes, covering loosely with foil the last 10 minutes. Remove bread from oven and cool on a wire rack.
- 4 3/4 to 5 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 1/4 cups water
- 3 tbsp sugar
- 3 tbsp pareve margarine
- 1/2 tsp salt
- 2 eggs
- 1 egg yolk
- 2 tsp poppy seeds
2. Knead in enough of the remaining flour to make a moderately stiff dough. Shape dough into a ball and place in a lightly greased bowl, turn once. Cover and let rise in a warm place till double in size (aout an hour)
3. Punch dough down & divide into thirds. Cover; let rest 10 minutes. Roll each third into an 18 inch rope. Place ropes on a large baking sheet 1 inch apart and braid. Cover; let rise 30 minutes or till nearly double.
4. Preheat an oven to 375 deg. Brush braid with egg yolk and sprinkle with poppy seeds. Bake for 25 to 30 minutes, covering loosely with foil the last 10 minutes. Remove bread from oven and cool on a wire rack.