*  Exported from  MasterCook  *

                                 Challah

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Pkg yeast
   1 1/3   c            Water -- warm (110 to 115 F)
   1       tb           Granulated sugar
   1       ts           Salt
   3       tb           Butter -- softened
   3       lg           Eggs -- lightly beaten
   6       c            Unleached white flour
   1                    Egg -- well beaten, with:
   1       tb           Water
                        Poppy seeds

  Add 1 tb sugar and yeast to warm water, stir well and "proof" the
  yeast. I'm old-fashioned and still do this. After the yeast proofs,
  add rest of the sugar, butter, 3 lightly beaten eggs, and 5 cups
  flour. As your stir together, add salt. Done this way because salt
  can kill yeast if added directly. Beat ingredients with a spoon,
  gradually adding flour, until dough is stiff. Knead on board until
  dough is smooth and elastic, 8 to 10 minutes.

  Cover and let rise in warm place until about doubled in size, 1-1/2
  to 2 hours.

  Punch down and knead dough until all the bubbles are gone. Divide
  into 6 parts, roll each part between your hands into a rope about
  1" in diameter. Braid 3 ropes each into 2 loaves. Place two braids
  about 6" apart on a buttered cookie sheet, and allow to raise in a
  warm place until almost doubled in size. Brush tops with egg/water
  wash and sprinkle lightly with poppy seeds. Bake in pre-heated
  400 F oven for 35 to 40 minutes, or until loaves sound hollow when
  tapped. Cool covered with a soft towel on racks.

  Adapted from Beard on Bread by James Beard
 

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