Main
Recipe Page
Main Dishes
Vegetables and Side Dishes
Soups
Salads and Sandwiches
Breakfasts
Breads and Muffins
Cookies and Desserts
Snacks
Drinks
Dips and Dressings
Miscellaneous
|
Challah
(Makes 2 braided loaves)
This
is a traditional Jewish egg bread that's both beautiful and tasty!
Ingredients:
2 1/2 cups warm water (110 degrees F/45 degrees C)
1 Tablespoon active dry yeast
1/2-3/4 cup honey (depending on how sweet you like it)
4 Tablespoons vegetable oil
1/2 cup Egg Beaters plus about 1/4 cup more for egg wash
1 Tablespoon salt
8 cups unbleached all-purpose flour
1 Tablespoon poppy seeds (optional--I omit)
1.
In a large bowl, sprinkle yeast over barely warm water. Beat in honey,
oil, 1/2 cup Egg Beaters, and salt. Add the flour one cup at a time,
beating after each addition, graduating to kneading with hands as dough
thickens. Knead until smooth and elastic and no longer sticky, adding
flour as needed. Cover with a damp clean cloth and let rise for 1 1/2
hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured
board. Divide in half and knead each half for five minutes or so,
adding flour as needed to keep from getting sticky. Divide each half
into thirds and roll into long snake about 1 1/2 inches in diameter.
Pinch the ends of the three snakes together firmly and braid from
middle. Either leave as braid or form into a round braided loaf by
bringing ends together, curving braid into a circle, pinch ends
together. Grease two baking trays and place finished braid or round on
each. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Brush a generous amount of remaining Egg Beaters over each braid.
Sprinkle with poppy seeds if desired.
5. Bake at 375 degrees F (190 degrees C) for about 40
minutes (it only took 25 in my oven, so watch it carefully!). Bread
should have a nice hollow sound when thumped on the bottom. Cool on a
rack for at least one hour before slicing.
From
Joan Callaway at Allrecipes.
|
