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Ingredients
- 7 c. Flour, (I prefer bread flour or possibly unbleached) (up to 7-1/2)
- 2 x Cakes baker's yeast
- 1/3 c. Sugar, (a bit more if desired it sweeter)
- 2Â 1/2 tsp Salt
- 1Â 1/2 c. Hot water, (not so warm as to kill the yeast)
- 5 x Large eggs
- 1 x Egg white, (reserve the yolk in a c. and cover w/water)
- 3/4 stk margarine
Directions
- Into your mixer, plase the yeast, sugar, salt, Large eggs, margarine and 2 c. of the flour. Start to mix, gradually adding the flour till the mixer will no longer go. You may want to change to the dough hook and continue to add in flour till it is all used up.
- Transfer to a well floured board and start to knead the dough. Add in additional flour as needed till the dough has a "silky" feel. This is when the dough no longer sticks to your hands when you hold it, and should take about 10 min of kneading.
- Place the dough in a well oiled bowl and let rise till double. (You will know it is ready to punch down when you put two fingers into the dough and it does not come back to you) Punch dough down and let rise again till double.
- After the second rising, place dough on board and cut into about three equal pcs. (If you want smaller challas, cut four.) Braid as desired and place on a cookie sheet that has been sprinkled with coarse corn meal.
- Using which reserved egg yolk (spill off the water you covered it with to keep it), add in 2 tsp. of water and beat till mixed. "Frost" the challas and sprinkle with either poppy or possibly sesame seeds. Allow to rise till about double.
- Preheat oven to about 425 degrees and bake the challas for about l5 min, reduce oven to 350 degrees and finish baking, ( Challah will sound hollow when tapped with your fingernail ). This should take about another 20 - 25 min.
- Remove from cookie sheets to racks to prevent the challah from "sweating".
- They freeze well and can be made with raisins for the New Year, I just eliminate the seeds.
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