Challah (Jewish Egg Bread)
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Challah (Jewish Egg Bread)
  Jewish    Bread    Eggs  
Last updated 6/12/2012 1:12:45 AM. Recipe ID 40855. Report a problem with this recipe.
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      Title: Challah (jewish egg bread)
 Categories: None
      Yield: 1 Servings
 
      8 c  Flour
      1 tb Salt
      2 tb Sugar
      2 tb Oil
      2 c  Hot potato water
      1 pk Yeast
      3    Eggs plus 1 yolk
      1 pn Saffron; (optional)
           Poppy seeds
 
  Mrs. Beverly Applebaum Potato water is simply the water potatoes were
  boiled in. It is commonly used in Jewish cooking and adds richness,
  but plain water can be substituted. Sift the flour into a large
  mixing bowl. Mix the salt, sugar, and oil with the hot potato water.
  When this water cools to lukewarm, dissolve the yeast in some of it
  and stir it into the flour to make a sponge in the center of he bowl;
  cover and let rise for 30 minutes. Add the 3 eggs, slightly beaten,
  to the sponge and stir in the remaining potato water mixture to make
  a dough. Turn out on a floured board and knead it until smooth and
  elastic and until it does not stick to the board or your hands.
  Return the dough to the bowl, brush its top with oil, and let it rise
  in a warm place until it doubles in bulk. Punch it down and knead it
  on a floured board for 10 minutes. Cut the dough in half and divide
  each half into 3 strips; braid these strips to make two braided
  loaves. Place these loaves on a greased cookie sheet and let them
  rise until doubled in bulk. Brush with egg yolk beaten with water and
  sprinkle with poppy seeds. To make the surface more yellow, you may
  steep the saffron in a little hot water, remove the saffron, and mix
  the water with the egg yolk. Bake the loaves 15 minutes in a 400
  oven; reduce to 375 and bake another 45 minutes.
  




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Recipe ID 40855 (Apr 03, 2005)

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