Rabbis Wifes Challah

  1. Dissolve the yeast and the sugar in 2 cups warm water in the bowl of a standing mixer equipped with a dough hook.
  2. Add the whole egg and the oil, and mix.
  3. Gradually add 7 cups of the flour and the salt to the bowl, and blend well.
  4. When the dough starts to come together, turn it out onto a floured work surface and knead with your hands, adding more flour until the dough is smooth and doesnt stick to your hand.
  5. Put the dough in a greased bowl, cover it with a cloth, and set it in a dry place.
  6. Let it rise for 45 minutes.
  7. Punch down the dough and separate it into three balls.
  8. Roll each out to a long strand, then braid the three strands.
  9. Pinch the ends together to form a circle with a diameter of at least 9 inches.
  10. Cover a baking sheet with parchment paper, and carefully transfer the dough to the sheet.
  11. Beat the egg yolk in a little bowl, and paint the dough with it.
  12. Let the dough rise for 45 minutes in the closed oven.
  13. Remove the dough, paint again with more egg yolk, and sprinkle some sesame seeds heavily in a 2-inch band, then sprinkle a band of poppy seeds, continuing to make five or six wide strips of poppy seeds and sesame seeds around the dough.
  14. Put the challah back in the oven, turn the oven temperature to 400 degrees, and cook for 30 minutes, or until the challah sounds hollow when tapped.
  15. Remove, and let cool.

active dry yeast, sugar, egg, vegetable oil, flour, salt, sesame seeds, seeds

Taken from www.epicurious.com/recipes/food/views/rabbi-s-wife-s-challah-373969 (may not work)

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