Homemade Challah
|
2 |
packages, dry yeast |
|
1
1/4 |
cups lukewarm water |
|
1/4 |
cup sugar |
|
1/3 |
cup vegetable oil |
|
1 |
tablespoon salt |
|
6
1/4 |
cups unbleached flour (5 to 6 1/4 cups) |
|
3 |
eggs beaten |
|
1 |
egg |
|
1 |
tablespoon honey |
| Poppy seeds |
Instructions:
In a large mixing bowl, dissolve the yeast
in the lukewarm water, mixing with a spoon
to combine.
Add the sugar, oil, salt, and
the 3 beaten eggs, mixing well.
Add 4 cups
of the flour, gradually beating into the
mixture. Add more flour, until the dough
is too thick to beat.
Turn the dough onto a floured board. With floured hands,
knead the dough for 5 to 10 minutes,
adding more flour as necessary for a smooth
and stretchy dough.
Place the dough in an oiled
bowl, turning once to coat the dough with oil.
Cover the bowl with a cloth and
allow thedough to rise in a warm place until it doubles in size.This will take
about an hour.
Punch dough down and divide
in two. Divide each part into 3 equal pieces.
Roll these pieces into strips
about 12 inches long. Pinch 3 strips together at the tip and then braid them
together.
Cover the loaves and let rise for 1/2 hour or until the dough rises
above your baking pan.
Combine the egg
an honey and brush the mixture over the loaves.
Sprinkle with poppy seeds. Bake at 375 degrees
for 30 minutes. Cool for 20 minutes and remove from pan.