Hanukkah Recipes: Challah

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Challah

 

All you need for this delicious bread is a handful of

ingredients--most of which you will likely have on

hand.

 

 

3 packages (1/4 oz. each) active dry yeast

1-1/4 cups warm water (105 degrees F. to 115

degrees F.)

1/4 cup sugar

5 to 6 cups bread flour

2 teaspoons salt

2 large eggs

1/4 cup vegetable shortening

2 tablespoons cornmeal

1 tablespoon sesame or poppy seeds

1 large egg yolk

1 tablespoon water

 

 

1. Combine yeast with warm water and sugar in bowl.

Let stand 10 minutes. Combine 4 cups of the flour and

salt in large mixer bowl. With mixer at low speed,

stir in yeast mixture, then 2 whole eggs and

shortening. Mix until blended, 1 minute. On floured

surface, knead dough until smooth and elastic, 8

minutes, using remaining 2 cups flour as needed. Place

in greased bowl, turning dough to grease top. Cover

and let rise in warm, draft-free place until doubled

in bulk, 1 hour.

2. Heat oven to 375 degrees F. Sprinkle cookie sheet

with cornmeal. Punch dough down and knead briefly on

lightly floured surface. Divide dough into 6 equal

pieces. Roll each into 12-inch-long rope. Place 3

ropes side by side on cookie sheet and braid together;

tuck ends under. Repeat, braiding remaining three

ropes. Beat egg yolk with 1 tablespoon water in cup;

brush over tops of loaves. Sprinkle with sesame or

poppy seeds. Cover and let rise 30 minutes.

3. Bake loaves 25 to 30 minutes or until golden. Cool

on wire rack. Makes 2 loaves, twenty-four 1/2-inch

slices each.

 

 

Nutritional facts per serving

calories: 155 , total fat: 3g , cholesterol: 27mg ,

sodium: 190mg , carbohydrate: 26g , protein: 5g

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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