Challah
- 2 C warm water (not hot or cold)
- 4 1/2 t dry yeast (2 packages)
- 1/4 C olive oil
- 1/4 C honey
- 4 t salt
- 3 eggs (reserve 1 1/2 T egg white)
- 7 1/2 C flour
Put warm water in mixer. Add yeast and allow to soften. Add oil, honey, and salt. Blend in the eggs (minus the reserved white). Add 3 cups flour; mix to avoid lumps. Let rest 5 minutes. Gradually add the rest of the flour (4 1/2 cups). Knead 3 minutes in mixer (10 minutes by hand). Cover and leave in a warm place for about 90 minutes. Shape. Braid on cookie sheet (or place in pans). Sprinkle with poppy seeds or sesame seeds, if desired. Let rise 1 hour. Brush on reserved egg. Bake at 375 degrees for 25-30 minutes. (A hollow sound when you tap the bottom indicates the bread is done.)
Makes 2 large loaves or 3 average loaves
Adapted from Celebrating Biblical Feasts by Martha Zimmerman
Tags: Sabbath