Very buttery challah

1 Servings

Ingredients

Quantity Ingredient
2½ Sticks Butter -- melted
2 packs Yeast
2 cups Water -- warm
7 cups Flour -- unbleached
4 teaspoons Salt
3 Egg -- beaten
½ cup Sugar
2 Egg -- beaten
Poppy Seeds -- -optional-
Sesame Seeds -- -optional-

Directions

Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch. Place the dough in a greased mixing bowl and cover with a towel. Let rise 1½ hours, or until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6 pieces. Roll each piece with your hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends together.

Repeat the process with the other 3 ropes. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the bread is golden-brown.

Recipe By :

From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File

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