Sy dolnick's challah

1 Servings

Ingredients

Quantity Ingredient
¼ cup Sugar
1 tablespoon Salt
¼ cup Oil; (I use canola)
1¼ cup Water; ( hot from the tap)
2 packs Dry yeast
3 Eggs; (room temp)
6 cups Flour; ( I use unbleached), up to 7
1 Egg for glaze

Directions

Two loaves, 1½ # each

Place sugar, salt and oil in mixing bowl. Add hot water and stir to dissolve. Add yeast, stir in and let stand until yeast gets "foamy".Add slightly beaten eggs.

1. For mixer with dough hook. (should have a capacity of 6 cups of flour) Add 4 ½ cups of flour and mix until flour is mixed in and dough gets " stringy".(gluten has formed). Continue to add flour until dough is all on doughhook and sides andbottom of bowl are clean. Let hook continue to knead for several minutes. Dough should be smooth and elastic.

2. For hand kneading. Stir in 41/2 cups of flour. Turn out on a floured board and knead by hand working in 1 to 2 cups of additional flour until dough is no longer sticky but is smooth and elastic. (about 8-10 minutes) Turn out dough into a greased bowl. Grease top and cover bowl. Let rise until doubled in bulk. ( I punch down after first rising and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes). Divide dough in two. Divide each half into three or four parts depending on whether you do a three or four braid. Braid, place both breads on a baking sheet, cover, and allow to rise until doubled. Brush withbeaten egg. Sprinkle with sesame or poppy seeds, if desired. Bake at 350 degrees for 35 minutes. Allow to cool on a rack.

Posted to JEWISH-FOOD digest by "Ruth Frier" <antruthy@...> on May 13, 1998

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