Delicious No-Fail Challah

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Name: Sweet Challah
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Cuisine: Jewish
Ingredients: 400 ml warm water or 14 fl oz; 15 grams active dry yeast or 1/2 oz; 800 grams Bread Flour or 1 lb 12 oz; 1 tbs Salt; 1/2 cup Sugar; 1 stick Safflower Margarine melt and cool; egg wash

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INGREDIENTS

400 ml warm water ; or 14 fl oz
15 grams active dry yeast ; or 1/2 oz
800 grams Bread Flour ; or 1 lb 12 oz
1 tbs Salt
1/2 cup Sugar
1 stick Safflower Margarine ; melt and cool
egg wash

Servings

INSTRUCTIONS

Stir yeast into warm water. Mix in 1 tsp. sugar and let sit for 10 minutes until foamy. While yeast is activating put flour and sugar into mixing bowl.

Using Paddle, let mixer run on lowest speed for several minutes.

Change to dough hook. Add yeast/water mixture, eggs, melted margarine and salt, and mix on second speed, scraping sides and bottom of bowl until combined. Mix until the dough is elastic and smooth. If too loose add more flour until dough leaves the sides of the bowl clean.

Put in large bowl that has been lightly greased and cover with damp towel or plastic wrap. Let rise for 1 to 1 1/2 hours or until double in bulk.

Punch down dough and make braids by dividing into six pieces. Roll out pieces into long strips. Braid 2 loaves by using 3 strips each. Cover loosely with dry towel and let rise for 1 hour or until double in bulk.

Wash with eggs and top with seeds if desired. Continue to let rise another 15 minutes.

Bake @ 350 for 15 minutes, turn bread around in oven and bake another 15 minutes.

NOTES

Add salt last. It kills yeast. Challah is done when it is golden brown and sounds hollow when bottom is thumped. Do not over bake. Julie Child always brushed on more egg wash if needed at the 15 minute bake time.

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Sweet Challah

400 ml warm water or 14 fl oz
15 grams active dry yeast or 1/2 oz
800 grams Bread Flour or 1 lb 12 oz
1 tbs Salt
1/2 cup Sugar
1 stick Safflower Margarine melt and cool
 egg wash

Stir yeast into warm water.   Mix in 1 tsp. sugar and let sit for 10 minutes until foamy. While yeast is activating put flour and sugar into mixing bowl.

Using Paddle, let mixer run on lowest speed for several minutes.

Change to dough hook. Add yeast/water  mixture, eggs, melted margarine and  salt,  and mix on second speed,  scraping sides and bottom of bowl until combined. Mix until the dough is elastic and smooth. If too loose add more flour until dough leaves the sides of the bowl clean.

Put in large bowl that has been lightly greased and cover with damp towel or plastic wrap. Let rise for 1 to 1 1/2 hours or until double in bulk.

Wash with eggs and top with seeds if desired. Continue to let rise another 15 minutes.

Bake @ 350 for 15 minutes, turn bread around in oven and bake another 15 minutes.

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Nutrition

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Serving Size: 1 Serving (801g)
Recipe Makes: 20 Servings

Calories: 157
Calories from Fat: 11 (7%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.4g
Cholesterol 23.7mg		7 %
Sodium 31.6mg		1 %
Potassium 74mg		2 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 28.6g
Protein 5.8g		8 %
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: 157

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