Egg Bread - {Challah}

Recipe Ingredients

1		(or cake) Yeast
2 teaspoons	10ml	Sugar
1 1/4 cups	296ml	Lukewarm water
4 1/2 cups	281g / 9.9oz	Flour - sifted
2 teaspoons	10ml	Salt
2		Eggs
2 tablespoons	30ml	Salad oil
1		Egg yolk
4 tablespoons	60ml	Poppy seeds
1/8 teaspoon	0.6ml	Saffron - (optional)

Recipe Instructions

Combine the yeast, sugar and 1/4 cup lukewarm water. Let stand for 5 minutes.

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. Brush with the egg yolk and sprinkle with the poppy seeds.

Bake in a 375 degree oven 50 minutes or until browned.

Makes 1 very large challah. If you wish, divide the dough in six parts and make two large loaves, or make one loaf and many small rolls. You may also bake the bread in a loaf pan.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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