Challah

[Swisskaese]

Challah

This is a cake-like challah. Great for the holidays or anytime. Makes wonderful french toast.

• 2 c lukewarm Water
  
• 3 pkg. dry Yeast
  
• 8 c unbleached Flour (or more)
  
• 1-1/2 c Sugar
  
• 1-1/2 tsp Salt
  
• 1/2 lb Butter or Margarine
  
• 4 beaten Eggs
  
• 1 beaten Egg for glaze
  

Variation: add golden raisins during first kneading.

Mix water and yeast in a very large bowl. Add 3 c. flour and 1 c. sugar. Stir w/ fork and let rise 30 mins. in a warm place. Meanwhile, put remaining flour, sugar and salt in another bowl. Add margarine & cut with a knife until mixture resembles coarse meal. At end of 30 mins add 4 eggs to yeast mixture and stir well (will decrease in volume). Add flour/margarine mix to yeast and work in bowl. If sticky, add up to 2 more cups flour. Knead well on floured board until smooth and elastic. Put in oiled bowl and cover with towel. Put in warm place and let rise 2 hours (or until doubled).

Punch down. Knead lightly for a min or two.

Divide into 1 to 4 parts depending on whether you want small, med, large or wedding size loaves. Divide each part into 3 equal parts, roll into braids and braid, pinching ends. Place in oiled loaf pans. Cover and let rise in warm place as long as possible (3 - 5 hours). The longer you can let it rise without killing the yeast, the lighter it will be. When done rising, brush with egg glaze and bake at 350º for 50-55 mins (1 loaf), 45-50 mins (2), 30-45 mins (3) or 30 mins (4).

Keywords: Side, Jewish, Kosher, Intermediate, Bread

( RG1288 )