Challah (Sabbath White Bread)

Title:
Challah (Sabbath White Bread)

Yield:
2 Servings

Categories:
Kosher,
Bread




Ingredients:





     2    Cakes yeast


     4 ts Salt


     3    Eggs slightly beaten>>>>


          Reserve 1 tb. for brushing


   1/4 c  Sugar


     2 c  Warm  water


 7 1/2 c  Flour (approx)


   1/4 c  Veg. oul or melted crisco






 Soften yeast in 1/2 c. of the warm water, adding a little of the sugar to


 help rise.  In a large mixing bowl place sugar, salt, oil and the rest of


 the water.


  Stir to combine.   Add yeast mixture which has risen and mix.


  Blend in the eggas and abbout 3 cups of the flour and beat well. Then


 knead in remainder of flour and continue to knead on floured surface until


 dough is smoth and satiny, about 10 minutes. Place in greased bowl and


 cover.  Let rise in warm place, about 2 hrs. Punch dough down and divide


 into 2 parts.  If making twists, divide each half of dough into 3 strips


 about 14" long. Braid the three strips together, sealing ends. Or divide


 dough into two parts and proceed as follows: Make six large rolls of each


 half and place them side by side in a greased baking pan. Let rise for


 about 45 to 60 min.  Brush with reserved eggs mixed with a little water and


 bake in 375 F. oven for abt. 45 min. or until a deep golden brown. Remove


 from oven and from pan so bottom does not become soggy. Makes 2 loaves.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini