Challah - (holiday twist bread)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Challah - (holiday twist bread)
  Holiday    Bread    Jewish  
Last updated 6/12/2012 12:47:01 AM. Recipe ID 7553. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Challah - (holiday twist bread)
 Categories: Breads, Jewish
      Yield: 18 Servings
      1 pk (or 1 tablespoon) Active Dry
      2 tb Sugar
    1/4 c  Warm Water (110 to 115
      2 c  All-Purpose Flour
      2    To 2-1/2 c Whole Wheat Flour
    1/2 ts Salt
      1    Egg
      2 tb Vegetable Oil
  1 1/4 c  Water
      1    Egg, beaten
      1 tb Poppy Seeds
  Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand
  for 5 minutes. Combine the flours and salt in a mixing bowl. Make a
  well in the center of the flour mixture and add the egg, oil, yeast
  mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough
  on a floured board, adding more whole wheat flour until the dough is
  smooth and elastic. Place in an oiled bowl. Cover with a damp towel
  and let rise until doubled, about 1 hour. Divide the dough into three
  parts. Roll each third into a strip about 15 inches long.  Braid the
  strips together and place on a lightly-oiled baking sheet. Brush with
  the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until
  doubled. Bake in a 375-degree oven for 40 to 45 minutes, or until
  golden brown.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 7553 (Apr 03, 2005)

[an error occurred while processing this directive]