Challah (Braided Egg Bread)
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Challah (Braided Egg Bread)
  Bread    Eggs  
Last updated 6/12/2012 12:47:01 AM. Recipe ID 7551. Report a problem with this recipe.
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      Title: Challah (braided egg bread)
 Categories: Breads
      Yield: 2 Servings
      4 lg Eggs
      1 c  Minus 1 Tbs oil
    1/2 c  Minus 1 Tbs sugar
    1/4 c  (1/2 stick) margarine or
           -butter, room temperature
      2 ts Salt
      1 pn Of saffron (optional)
      1 c  Water or lowfat milk
           -(120-130 F)
      5    To 5 1/2 cups flour (1/2
           -all-purpose, 1/2 hard wheat
      2    Envelopes dry yeast
      1    Egg
      1 ts Water
      2 tb Sesame or poppy seeds
  Makes 2 large braids
  Lightly grease large bowl and baking sheet; set aside.
  combine first 5 ingredients in mixing bowl and beat until thoroughly
  blended.  Dissolve saffron in water or milk and add to mixing bowl.
  Beat in 2 1/4 cups flour and yeast. Continue beatng 2 minutes, then
  add additional 2 1/4 cups flour or enough to make soft dough,
  blending thoroughly.
  Turn out onto lightly floured board and knead until smooth and
  elastic, about 8 to 10 minutes.  Place in greased bowl, turning to
  coat entire surface.  Cover with plastic wrap and hot, damp towel and
  let rise in warm place until doubled in volume.  Punch down and let
  rise again until doubled.
  Beat egg with water.  Place dough on lightly floured board and divide
  in half, then divide each half into 3 equal pieces. Roll each into
  12-inch rope.  Lay 3 ropes parallel and begin braiding in the middle,
  working out to each end (make braids very loose). Pinch ends together
  securely. Repeat with remaining ropes. Place loaves on baking sheet,
  brush tops with beaten egg and sprinkle with seeds. Cover with
  plastic wrap and allow to rise until doubled.
  Preheat oven to 350 F.  Bake loaves until golden and bread sounds
  hollow when tapped, about 35 to 45 minutes. Cool on racks.

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Recipe ID 7551 (Apr 03, 2005)

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