Challah by msbb

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Challah
Submitted by msbb on September 12, 2002 at 10:37 am

DESCRIPTION
Challah

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Recipe taken from the Chabad Lubavitch Women's Cookbook with my notes included

Ingredients

5 pounds flour
1/4 cup dry yeast or 4 packages dry yeast (in winter 5 packages of yeast)
2 cups warm water
1 1/2 sticks margarine OR 3/4 cup oil
2 1/3 cups boiling water
2 TBSP salt
1 1/2 cups sugar
5 eggs

Glaze
1 egg beaten
Poppy/sesame seeds

Directions:

Dissolve yeast in 2 cups warm water, in a small bowl, add 1/4 cup sugar, let sit until it bubbles like frothed milk. In a large bowl, place margarine OR oil, and pour boiling water over it, stir (until margarine is melted). Add salt and remaining sugar. Let cool for a few minutes, and beat in eggs. Add the bubbling yeast. Gradually add flour. Knead for 10 minutes. If dough is too moist, add a little more flour.

When ready to rise, smear top of dough with oil, cover and let rise for 1 hour. Punch down. Separate* and Shape** and let rise for another hour. Brush with beaten egg to glaze. Sprinkle with poppy or sesame seeds.

Bake at 350 degrees - 1 hour for large challahs, 1/2 hour for smaller challahs and rolls.

This recipe makes 3 huge loaves or 6 normal family size loaves.
I usually halve the recipe and make 3 normal size loaves. If I make more then I am going to cook, I freeze after shaping but before the second rising. This way I take what I want out of the freezer when I need it, let it defrost and rise and I am ready to bake.

*At this point some people separate a small pebble size bit of the dough and say a prayer. If you are interested in this let me know, but I didn't want to offend with too much information.
**To shape a round challah, roll out dough for one challah into a long strip approximately 18 inches long by 3 inches wide. One end should be tapered thinner. Place thicker end in center and coil strip around itself. Tuck ends under challah. I am not even going to try and explain how to do a 6 braid challah, I still have to look at the illustration every time I make it. You can also make a simple three braid or a 4 braid (which I also can't explain). You can easily find a cook book or maybe a web site that illustrates the fancier braids.

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