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Title: Challah
Yield: 12 Servings
Categories: Jewish, Meatless


** To make 2 loaves **
1 1/2 pk Active dry yeast
1/4 c Canola oil
3 tb Honey
3 1/2 c Unbleached flour; (3 1/2 to
-4 cups)
2 c Whole wheat flour
1 1/2 ts Salt
2 Eggs; beaten
Egg white; for glazing
Poppy seeds; for topping

Combine the yeast with 1/2 cup warm water. Let stand for 5 to 10 minutes,
or until dissolved. Stir in the oil, honey and another 11/2 cups of warm

Combine the flours and salt in a large mixing bowl. Make a well in the
center and pour in the wet mixture and the beaten eggs. Work together,
first with a wooden spoon, then with hands. Add additional flour until the
dough loses its stickiness.

Turn the dough out onto a well-floured board. Knead for 8 to 10 minutes.
Place in a floured bowl, cover with a tea towel and put in a warm place to
rise until doubled in bulk, about 1 1/2 hours. Punch the dough down and
divide into two parts. Divide each part into three parts. Make long
strands, about 1 1/2 inches in diameter, from each part. Attach three
strands at one end by pinching together. Braid the strands and pinch
together at the bottom. Place on a lightly floured baking sheet and let
rise until doubled in bulk again, about 1 to 1 1/2 hours.

Brush the tops of the braids with egg white and sprinkle with poppy (or
Sesame) seeds. Bake 45 minutes or until the tops are golden and the loaves
feel hollow when tapped. Cool on a rack.

(c) 1996 by Nava Atlas. "Vegetarian Celebrations: Festive Menus for
Holidays andOther Special Occasions." NY: Little, Brown and Company.
[mc-recipe: patH 30 Sep 96]
Recipe By : Vegetarian Celebrations

Posted to MC-Recipe Digest V1 #231

Date: Mon, 30 Sep 1996 12:40:07 -0700 (PDT)

From: PatH

NOTES : "Challah is eaten at many Jewish holidays, but it's a must at Rosh
Hashanah. It's traditional to spread it with honey. This version adds whole
wheat flour for body style="color: rgb(0, 0, 153); background-color: rgb(255, 255, 204);" alink="red" link="red" vlink="#990099">