CHALLAH-1(B)             USENET Cookbook             CHALLAH-1(B)



CHALLAH I

     CHALLAH-1 - A traditional Jewish bread

     Challah is a traditional Jewish bread that is part  of  many
     festivals, including sabbath dinners and weddings.  For mak-
     ing a wedding loaf, this recipe can be doubled and  used  to
     make one braided loaf.  It will fill up the entire oven, and
     you will have to find a cookie sheet big enough to  put  the
     loaf on.

INGREDIENTS (2 loaves)
     2 1/4 cups
               water
     1 Tbsp    active dry yeast (one package)
     1 Tbsp    sugar
     1 Tbsp    salt (optional)
     1/4 cup   oil
     2         eggs, beaten
     9-10 cups flour
     1         egg yolk
     1 Tbsp    water

PROCEDURE
          (1)  Dissolve the yeast and  sugar  in  lukewarm  water
               (105  deg.  F).  (Lukewarm water feels neither hot
               nor cold when a drop is placed on your wrist.) Let
               sit  for  10 minutes to proof the yeast.  If there
               are no bubbles in the water after this  time,  the
               yeast  is  inactive and you should start over with
               new yeast.

          (2)  Add the salt (optional), oil, eggs,  and  most  of
               the flour to the 2 1/4 cups of water. Mix.

          (3)  Place dough on floured board and  knead  for  5-10
               minutes.

          (4)  Place dough in a clean bowl, brush some oil on the
               top  (optional),  and cover the bowl with a towel.
               Let rise in a warm place until  doubled,  about  1
               1/2 hours.

          (5)  Punch the dough down and let  rise  until  doubled
               again (maybe another hour).

          (6)  Punch dough down and  place  onto  floured  board.
               Form into two loaves.  You can make normal loaves,
               or you can cut the dough and braid (with three  or
               six  pieces  per loaf), or you can make braided or
               unbraided rolls, or you can  roll  the  dough  out
               until  it's  about  1/4 inch thick and then spread



                      Last change: 6 Oct 86                     1






CHALLAH-1                USENET Cookbook                CHALLAH-1



               fried onions over it.   Place  loaves  into  oiled
               pans.

          (7)  Cover pans and let  rise  for  about  30  minutes.
               (Skip this step if you've rolled the dough out and
               covered with onions.)

          (8)  Mix the egg yolk  with  1  Tbsp  of  water.  Brush
               loaves  with  this  mixture.  (Again, skip this if
               you've rolled the dough out.)

          (9)  Bake at 400 deg. F for 20 minutes, then lower heat
               to  350 deg. F and bake for 40 additional minutes.
               If you are making rolls, you probably need to bake
               for a total of 20-25 minutes.

NOTES
     You can add poppy or sesame seeds to the dough, or  you  can
     sprinkle the seeds on top.  This bread is traditionally made
     with white flour, but is still good if made with all or part
     whole  wheat  flour.   I think its good taste comes from the
     oil and eggs in the dough.

RATING
     Difficulty: easy, as bread goes.   Time:  preparation:   3-5
     hours (including rising); baking:  1 hour.  Precision: meas-
     ure ingredients carefully.

CONTRIBUTOR
     Aviva Garrett
     Santa Cruz, California
     Excelan, Inc., San Jose, Calif., USA
     ucbvax!mtxinu!excelan!aviva






















                      Last change: 6 Oct 86                     2



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