This recipe requires only 5 minutes of kneading. I have been making this
challah for years and it has never failed. All of the mixing and
kneading can be done in one very large plastic bowl which can be found
in just about every $1 store.
The recipe doubles well. As we are only two, I make a single recipe into
two small loaves and freeze one.
Challah
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup warm water -- 110-115 f
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oil
1 egg
3 cups flour
1 egg yolk
2 tablespoons water
poppy seeds
Mix warm water yeast, sugar, oil, salt, egg and 2 c flour in a large
bowl. Beat well with a wooden spoon. Add enough flour to make the
dough easy to handle and begin to knead. Sprinkle flour as necessary,
and continue to knead for about 5 minutes or until the dough is smooth
and very elastic. (it will start to form a ball) Put into a greased
bowl and turn it over.
Cover the dough and put it into a warm place to rise until it has
doubled in bulk. Punch it down and cut into 4 equal parts. With your
hands, roll 3 parts into ropes about 12" long. Place them on a lightly
greased baking sheet and pinch them together at one end.
Loosely braid the dough. Tuck ends under the loaf. Divide the
remaining piece into three and make a small braid as above. Lay it down
the center of the large braid. Lightly brush the loaf with oil, cover
and let rise until doubled in bulk.
Preheat the oven to 375
Mix egg yolk with the 2 tbs water and glaze the loaf. Sprinkle with
poppy seeds and bake for 25 to 30 min until it is a rich brown. Cool on
a rack.
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