Recipes For 2005

Jewish Challah

2 pkgs. dry yeast
8 tsps plus 1/2 cup sugar
8 cups flour - approx
2-1/4 cups warm water
1/2 cup veg oil
2 tbsps salt
3 eggs
poppy seeds for topping

Mix the yeast, 2 tsps sugar and tbsps flour in a small bowl. Add 3/4 cup warm water. Set aside until it doubles in bulk.

In a large bowl, measure 4 cups flour. Add 1-1/2 cups warm water, 1/2 cup veg oil, 1/2 cup sugar, salt and 2 eggs. Mix
thoroughly. After yeast has doubled, add it to this batter. Mix and gradually add 3 more cups flour. The dough will be
a rough, shaggy mass that will cling to the sides of the bowl

Turn dough onto a work surface and knead, sprinkling with flour as needed to keep it from sticking. Knead about 5 mins.

Put into a greased bowl and cover tightly with plastic wrap. Place in a warm place and let it double in bulk.

Take it out of the bowl and knead some more, adding about 1/2 cup flour to produce a soft dough. Return to bowl, cover,
and let rise again till double.

Remove from bowl, deflate. Cut in half, then divide each half into 3 pieces. Roll into long ropes and braid. Place them on
a greased cookie sheet and cover loosely with a towel and let double.

Preheat oven to 350. Whip last egg with a little water, brush tops of breads and sprinkle with poppy seeds. Bake
about 45-55 mins or until they are golden. Test by inserting a toothpick into a thick part. If it comes out clean, the
breads are done. Cool thoroughly before cutting.