Challah I So Tasty

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Challah I

"Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough simply earlier than shaping after which make the loafs into round braids for Rosh Hashanah."

Ingredients :

2 half of cups warm water (110 levels F/45 stages C)
1 tablespoon lively dry yeast
half of cup honey
4 tablespoons vegetable oil
three eggs
1 tablespoon salt
8 cups unbleached all-reason flour
1 tablespoon poppy seeds (optionally available)

Instructions :

Prep : 30M	Cook : 30M	Ready in : 3H40M

In a big bowl, sprinkle yeast over barely heat water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after every addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and now not sticky, adding flour as needed. Cover with a humid clean cloth and let rise for 1 half hours or till dough has doubled in bulk.
Punch down the risen dough and flip out onto floured board. Divide in half of and knead every half for 5 minutes or so, including flour as needed to preserve from getting sticky. Divide every half into thirds and roll into lengthy snake about 1 half of inches in diameter. Pinch the ends of the 3 snakes together firmly and braid from middle. Either go away as braid or shape into a round braided loaf through bringing ends together, curving braid right into a circle, pinch ends collectively. Grease two baking trays and region completed braid or spherical on every. Cover with towel and permit rise approximately one hour.
Preheat oven to 375 degrees F (one hundred ninety levels C).
Beat the last egg and brush a generous quantity over each braid. Sprinkle with poppy seeds if desired.
Bake at 375 degrees F (190 levels C) for approximately 40 mins. Bread must have a pleasing hole sound whilst thumped on the lowest. Cool on a rack for at least one hour before reducing.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make clean-up less difficult.

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