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Name: Challah
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Warm water; 1 c Raisins; optional; Flour; 5 c Flour; 2 Sticks margarine; 1/2 c Sugar; 3 pk Yeast; 4 Egg; 1 1/2 ts Salt; 3 c Flour; 1 c Sugar

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INGREDIENTS

2 c Warm water
1 c Raisins; optional
Flour
5 c Flour
2 Sticks margarine
1/2 c Sugar
3 pk Yeast
4 Egg
1 1/2 ts Salt
3 c Flour
1 c Sugar

Servings

INSTRUCTIONS

AH.STEIN [Alan] Heres my challah recipe, which is a variation of one found in the Jewish Catalog. This is the winter version, when the temperature in my home gets down to 55-60 overnight. Times will vary at other seasons. This recipe makes four loaves. About 6pm, add three pkg yeast to two cups of lukewarm water. Mix in three cups of flour and one cup of sugar and stir with a fork. Let sit until it roughly doubles in bulk. (The original recipe said a half hour. I usually wind up waiting an hour or two.) Meanwhile, in a separate bowl, mix together five cups of flour, a half cup of sugar and 1 1/2 tsp of salt. (You may wish to use less salt, especially if you use salted margarine.) Blend in two sticks of margarine, using a pastry blender or knife or fork. When the yeast mixture has doubled, mix four eggs into it. Then blend it together with the flour and margarine mixture and knead, adding flour as necessary. (I usually wind up adding another two cups or so while kneading.) If youre in the mood, you may want to mix in a cup or so of raisins, especially if its for Rosh Hashanah. Put in a greased bowl, greasing the top of the dough as well, put into a draft-free spot (I generally use the oven), wash your hands and log onto GEnie, and wait for it to double in size. When the dough has doubled in size, punch it down and separate into four roughly equal size parts. Then divide each part into three or four pieces and braid into gorgeous loaves, placing them onto greased cookie sheets. (I generally fit two to a sheet.) Now, get a good, but short, nights sleep. (I usually get to sleep about 11:30 while baking challah, and wake up about 6:00. In the summer, its a whole different ballgame and I sometimes put the loaves in the refrigerator overnight.) When you wake up in the morning, the loaves should have risen nicely. If they havent, be flexible and give them more time. If theyve risen too much, theyll look funny but should taste okay--but not great--anyway. Preheat the oven to 350 degrees. Mix together a little water and an egg and spread it on the loaves with a pastry brush. (The Jewish Catalog recipe just says egg, but I sometimes ran out of egg before I finished so I started adding a little bit of water to extend it.) Sprinkle with poppy seeds. Bake until theyre done. For me, the median time seems to be about 35 minutes, although theyve gotten done in as little as 25 minutes (last week when I was visiting a friend in the hot and humid Virgin Islands) or as much as 50 minutes. You can tell theyre done when you tap the bottom of a loaf and it sounds hollow. From the recipe files of suzy@gannett.infi.net From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

NOTES

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Challah

2 c Warm water
1 c Raisins; optional
 Flour
5 c Flour
2 Sticks margarine
1/2 c Sugar
3 pk Yeast
4 Egg
1 1/2 ts Salt
3 c Flour
1 c Sugar

AH.STEIN [Alan]    Heres my challah recipe, which is a variation of one found in the Jewish  Catalog.  This is the winter version, when the temperature in my home gets  down to 55-60 overnight.  Times will vary at other seasons.    This recipe makes four loaves.    About 6pm, add three pkg yeast to two cups of lukewarm water.  Mix in three  cups of flour and one cup of sugar and stir with a fork.  Let sit until it  roughly doubles in bulk.  (The original recipe said a half hour.  I usually  wind up waiting an hour or two.)    Meanwhile, in a separate bowl, mix together five cups of flour, a half cup  of sugar and 1 1/2 tsp of salt.  (You may wish to use less salt, especially  if you use salted margarine.)  Blend in two sticks of margarine, using a  pastry blender or knife or fork.    When the yeast mixture has doubled, mix four eggs into it.  Then blend it  together with the flour and margarine mixture and knead, adding flour as  necessary.  (I usually wind up adding another two cups or so while  kneading.)  If youre in the mood, you may want to mix in a cup or so of  raisins, especially if its for Rosh Hashanah.  Put in a greased bowl,  greasing the top of the dough as well, put into a draft-free spot (I  generally use the oven), wash your hands and log onto GEnie, and wait for  it to double in size.    When the dough has doubled in size, punch it down and separate into four  roughly equal size parts.  Then divide each part into three or four pieces  and braid into gorgeous loaves, placing them onto greased cookie sheets. (I  generally fit two to a sheet.)    Now, get a good, but short, nights sleep.  (I usually get to sleep about  11:30 while baking challah, and wake up about 6:00.  In the summer, its a  whole different ballgame and I sometimes put the loaves in the refrigerator  overnight.)    When you wake up in the morning, the loaves should have risen nicely.  If  they havent, be flexible and give them more time.  If theyve risen too  much, theyll look funny but should taste okay--but not great--anyway.    Preheat the oven to 350 degrees.    Mix together a little water and an egg and spread it on the loaves with a  pastry brush.  (The Jewish Catalog recipe just says egg, but I sometimes  ran out of egg before I finished so I started adding a little bit of water  to extend it.)  Sprinkle with poppy seeds.    Bake until theyre done.  For me, the median time seems to be about 35  minutes, although theyve gotten done in as little as 25 minutes (last week  when I was visiting a friend in the hot and humid Virgin Islands) or as  much as 50 minutes.  You can tell theyre done when you tap the bottom of a  loaf and it sounds hollow.    From the recipe files of suzy@gannett.infi.net  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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Nutrition

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Serving Size: 1 Serving (2524g)
Recipe Makes: 1 Servings

Calories: 8512
Calories from Fat: 296 (3%)

Amt Per Serving		% DV

	Total Fat 32.9g	44 %
	Saturated Fat 8.3g	41 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 7.8g
Cholesterol 846mg		260 %
Sodium 322mg		11 %
Potassium 2106mg		55 %
Total Carbohydrate 1905.9g		561 %
	Dietary Fiber 39.2g	157 %
	Sugars, other 1866.7g
Protein 158.1g		226 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8512

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