Challah: This egg enriched loaf is as delicious as it is beautiful!
INGREDIENTS
Servings: 30
Warm water
2 1/2 cups
Active dry yeast
1 tbsp
Salt
1 tbsp
All-purpose flour
8 cups
Poppy seeds
1 tbsp
Honey
1/2 cup
Vegetable oil
4 tbsps
Large eggs
3
DIRECTIONS
- Pour warm water in a bowl. Add yeast. Beat in honey, eggs, vegetable oil, and salt. Gradually add flour, beating after each cup. Knead the dough until smooth and no longer sticky. Cover with a damp cloth. Allow the dough to rise for 1 1/2 hours (until it has doubled in size).
- Prepare a working surface by flouring it. Punch down the dough. Turn out onto the surface. Divide the dough into two equal parts. Knead each part for 5 min. Then, cut each dough part into thirds. Roll the dough into a strand (1 1/2 inches in diameter). Pinch the ends of the strands together. Braid from the middle.
- Prepare 2 baking sheets by greasing them. Place the braids on the prepared sheets. Cover the braids with a towel. Let them rise for 1 h.
- Preheat the oven to 375° F (190° C/Gas mark 5).
- Brush the braids with 1 beaten egg. Sprinkle with poppy seeds.
- Bake for 40 minutes, or until golden. Cool the Challah on the rack for one hour.
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