Try this Very Buttery Challah recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch. Place the dough in a greased mixing bowl and cover with a towel. Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6 pieces. Roll each piece with your hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the bread is golden-brown. Recipe By : From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1892g) | ||
Recipe Makes: 1 | ||
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Calories: 6500 | ||
Calories from Fat: 2368 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 263.1g | 351 % | |
Saturated Fat 154.4g | 772 % | |
Monounsaturated Fat 70.2g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 1664.9mg | 512 % | |
Sodium 421.4mg | 15 % | |
Potassium 1832.2mg | 48 % | |
Total Carbohydrate 921.2g | 271 % | |
Dietary Fiber 30.5g | 122 % | |
Sugars, other 890.7g | ||
Protein 122.8g | 175 % | |
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. |
Calories per serving: 6500
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