Food processor challah

1 servings

Ingredients

Quantity Ingredient

Directions

FOOD PROCESSOR CHALLAH

I've forund that using a food processor makes the softest and most pliable dough. It is quick and easy to make one batch after another with minimum of mess to clean up afterwards.

................................................................... 1 pk Fresh or Dry Yeast 1 ts Sugar ¾ c Warm Water 3 c Flour ⅓-½ c Sugar 1 ts Salt 1 ea Egg ¼ c Oil GLAZE: 1 ea Egg Yolk; beaten with 1 ts oil and 1 ts sugar x Sesame or Poppy Seeds (optional) Dissolve yeast and 1 teaspoon of sugar in warm water. Let stand for 5 minutes until foamy. Put flour, sugar and salt in food processor. Add egg, oil and yeast mixture. Process until dough leaves sides of container and forms a ball ++ about 40 seconds. Place dough on a ligtly floured board and knead until smooth ++ about 2 minutes. Place in a greased bowl and turn. Cover with a cloth. Let rise in a warm place until doubled in bulk. ++ about 1½ hours. Punch ddown and shape into 2 loaves. Place in a greased pan. Cover and let rise again in a warm place for about 1 hour. Brush with glaze. If desired, sprinkle with poppy or sesame seeds. Bake in preheated 375F oven for about 40 minutes. Yields 2 medium-sized loaves. VARIATION: Shape dough into small rolls, and bake in preheated 375F oven for 20 minutes. From: Classic Kosher Cooking by Sara Finkel (1989) ISBN 0-944070-14-0 Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 05-22-95

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