Challah (braided white bread)

1 14\" loaf

Ingredients

Quantity Ingredient
1 cup Lukewarm water; (110 to 115
; degrees (F)
3 packs Active dry yeast
4 teaspoons Sugar
6 cups All purpose flour
2 teaspoons Salt
3 Egg
¼ cup Vegetable shortening
1 teaspoon Vegetable shortening
1 Egg yolk; combined with 2
;tablespoons of water

Directions

Pour ½ cup of the luke warm water into a small, shallow bowl and sprinkle it with the yeast and 1 teaspoon of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume.

In a deep mixing bowl, combine 4 cups of the flour, the remaining 3 teaspoons of sugar and the salt. Make a well in the center, pour in the yeast and the remaining ½ cup of lukewarm water, and add the eggs and ¼ cup of the vegetable shortening.

Gently stir the center ingredients together with a large spoon, then beat vigorously until all the flour is absorbed. Add up to 2 cups more flour, beating it in ¼ cup at a time and using as much as necessary to form a dough that can be gathered into a soft ball. If the dough becomes difficult to stir, work in the flour with your fingers.

Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 15 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board.

Shape the dough into a ball and place it in a lightly greased bowl.

Drape loosely with a kitchen towel and set aside in the warm, draft free place for 45 minutes, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and knead it again for a few minutes. Set the dough aside to rest for 10 minutes.

With a pastry brush, coat a large baking sheet with the remaining teaspoon of vegetable shortening. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 22 inches long. The ropes should be about 2 inches in diameter at the center and taper to about ½ inch at both ends. Interweave the ropes into a four part braid. Carefully place the challah on the baking sheet and let it rise in a warm place for about 30 minutes.

Preheat the oven to 400 degrees. Brush the top of the loaf with the egg yolk and water mixture and bake in the middle of the oven for 15 minutes, then reduce the heat to 375 and continue baking for 45 minutes longer, or until the challah is golden brown and crusty. Cool on a cake rack.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-14-95

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