*  Exported from  MasterCook  *

                                 Challah

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       pk           Yeast
   1 1/3   c            Warm water (110-115°F)
   1       tb           Granulated sugar
   1       ts           Salt
   3       tb           Butter -- softened
   3       lg           Eggs -- lightly beaten
   6       c            Unleached white flour
   1                    Egg -- well beaten, with:
   1       tb           Water
                        Poppy seeds

  Add 1 tb sugar and yeast to warm water, stir well and "proof" the
  yeast (I'm old-fashioned and still do this).  After the yeast
  proofs, add rest of the sugar, butter, 3 lightly beaten eggs,
  and five cups flour.  As your stir together, add salt (done this
  way because salt can kill yeast if added directly).  Beat
  ingredients with a spoon, gradually adding flour, until dough is
  stiff.  Knead on board until dough is smooth and elastic (8-10
  minutes).

  Cover and let rise in warm place -- until about doubled in size
  (1-1/2 to 2 hours).

  Punch down and knead dough until all the bubbles are gone.  Divide
  into 6 parts, roll each part between your hands into a rope about
  1" in diameter.  Braid 3 ropes each into 2 loaves.  Place two
  braids about 6" apart on a buttered/margerined cookie sheet, and
  allow to raise in a warm place until almost doubled in size.  Brush
  tops with egg/water wash and sprinkle lightly with poppy seeds. 
  Bake in pre-heated 400°F oven for 35-40 minutes, or until loaves
  sound hollow when tapped.  Cool covered with a soft towel on racks.

  Adapted from Beard on Bread by James Beard
 

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