Challah - (holiday Twist Bread) Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (or 1 tablespoon) Active Dry Yeast
2 tbsp: Sugar,
1/4 cup: Warm Water, 110 to 115 degrees
2 cup: All-Purpose Flour,
2: To 2-1/2 c Whole Wheat Flour,
1/2 tsp: Salt,
1: Egg,
2 tbsp: Vegetable Oil,
1 1/4 cup: Water,
1: Egg, beaten
1 tbsp: Poppy Seeds,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp