Grand prize winner for challah in Northern California Combine 2 C flour, sugar, yeast, salt and water. Beat at medium speed using a paddle for 5 minutes (or by hand!). Change paddle to dough hook. Add 2 C flour, mayo and 2 of the eggs. Mix for 5 minutes (or do it by hand!!!!) . Add 3 C flour and knead for 10 minutes. Additional flour may be necessary depending on the humidity. Place dough in greased bowl, and let rise for about 2 hours until doubled. Punch down. Knead for about 5 minutes to thicken the dough so it wont sag. Place dough in bread pan or shape into breaided challah. Let it rise as desired. Coat bread with egg yolk (with a little water added) and sprinkle with poppy or sesame seeds as desired. Bake at 375 deg F for 25 - 30 minutes until desired degree of brown is achieved. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : firstname.lastname@example.org (sam hurwitz)
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|Serving Size: 1 Serving (2514g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1702 (25%)|
|Amt Per Serving||% DV|
|Total Fat 189.1g||252 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 60.6g|
|Polyunsanturated Fat 60.4g|
|Cholesterol 4291.2mg||1320 %|
|Sodium 3104.7mg||107 %|
|Potassium 2843.8mg||75 %|
|Total Carbohydrate 1024.4g||301 %|
|Dietary Fiber 32.9g||132 %|
|Sugars, other 991.5g|
|Protein 242.4g||346 %|
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Calories per serving: 6806
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