FAMOUS CHALLAH

Recipe By : Heavenly Recipes

9Minutes

Prep Time

11Minutes

Total Time

2 to 3 Persons

Serving

FAMOUS CHALLAH

Ingredients

3 1⁄2

cups all-purpose flour, plus

3 1⁄2

cups all-purpose flour

2

(1/4 ounce) packages dry yeast

1

egg, beaten

1⁄2

cup vegetable oil

1

tablespoon salt

1⁄2

cup sugar

2

cups warm water (80 -90)

GLAZE

1

egg, beaten

poppy seeds (optional) or sesame seeds (optional)

Directions

    STEP - 1

    First measure out all your ingredients.

    STEP - 2

    Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).

    STEP - 3

    I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.

    STEP - 4

    After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.

    STEP - 5

    Mix well (I use the bread hook).

    STEP - 6

    Add egg (already beaten) & oil.

    STEP - 7

    Slowly start mixing in most of the remaining 3 1/2 cups of flour.

    STEP - 8

    The dough will become quite thick.

    STEP - 9

    When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.

    STEP - 10

    Add only enough additional flour to make dough manageable.

    STEP - 11

    Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.

    STEP - 12

    Place dough into a large oiled bowl turning the dough once so its oiled on all sides.

    STEP - 13

    Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.

    STEP - 14

    Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).

    STEP - 15

    After the 2 hours, turn your dough onto your working surface.

    STEP - 16

    Now comes the forming part.

    STEP - 17

    For Shabbos I always make a 2 level braided challah which looks great & is really easy.

    STEP - 18

    Prepare your baking sheet lining it with parchment paper.

    STEP - 19

    Preheat oven to 375°F.

    STEP - 20

    First, take a large knife & cut the dough in half.

    STEP - 21

    Next, from each 1/2 now cut off a third & place the 2 thirds on the side.

    STEP - 22

    Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.

    STEP - 23

    Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.

    STEP - 24

    Place on baking sheet.

    STEP - 25

    Repeat the same for other half.

    STEP - 26

    Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.

    STEP - 27

    Repeat same for other third.

    STEP - 28

    Now let the challah rise for 1/2 an hour.

    STEP - 29

    After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.

    STEP - 30

    Almost done!

    STEP - 31

    Put in preheated oven & let bake for exactly 25 minutes!

    STEP - 32

    Turn off oven & leave Challahs in for exactly another 10 minutes!

    STEP - 33

    Remove from oven.

    STEP - 34

    Enjoy--you deserve every compliment you get!

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