Challah, Braided
- 1 1/2 C water
- 1/4 C Sugar
- 1 T salt
- 1/2 C Margarine
- 7 1/2 C All-purpose flour, sifted before measuring
- 2 T yeast
- 1/2 C warm water
- 3 Eggs
- Poppy seeds
- 1. Combine water, sugar,salt margarine in saucepan; heat until margarine melts. Cool
- 2. Beat eggs slightly. Add to above, stir
- 3. Combine yeast and 1/2 C of warm water (OK to substitute warm milk); stir, dissolve yeast
- 4. Combine 1,2, and 3 with 5 C flour ... add flour in portions to get ok texture, make soft dough; mix thoroughly
- 5. Lightly flour surface and knead dough until smooth and elastic, about 5 minutes (elastic dough returns to shape when pulled); keep surface lightly floured
- 6. Place in lightly greased bowl, cover with damp towel or plastic wrap; let rise at room temperature (80-85 degrees) until 2x
- 7. Punch down dough; knead to get out all air; divide into 6 equal pieces. Let relax 5 minutes
- 8. Roll 6 pieces into 6 18"-24" smooth lengths. Oil baking sheet for use in braiding and baking
- 9. Make three (3) strand braid (Other 3 strands will be for 2nd loaf), braiding on oiled baking sheet, from outside strands over center strand
- 10. Cover with towel, let rise until 2x
- 11. Brush with egg-water wash; do not fill in braid overlaps; sprinkle with poppy seeds
- 12. Bake in 350 degree oven until bottom sounds hollow when tapped, about 25-30 minutes, or center gets to 185 degrees
water, sugar, t, margarine, allpurpose flour, t, water, eggs, seeds
Taken from www.epicurious.com/recipes/member/views/challah-braided-52583361 (may not work)