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2 cups warm water
Egg Wash:
Mix the warm water, sugar, and yeast together and wait five minutes to proof yeast.
Add to yeast mixture. Knead until smooth (about 10 minutes). Shape into ball in bowl and cover with towel. Place in warm spot to rise.
Prepare baking pans with vegetable spray.
When dough has doubled in volume, shape into loaves or rolls. Place on baking sheets or in pans; let rise again until double in volume.
Meanwhile, prepare egg wash.
Preheat oven to 375°. Smear egg wash on loaves; sprinkle with poppy or sesame seeds (optional). Bake for 20 min or until done.
Variations for Rosh Hashanah:
2. 3 apples, peeled (optional), cored and diced; juice of 1 lemon; 2 tbsp honey.
Combine in bowl; cover with plastic wrap and chill. Drain and use for challah filling:
Roll dough into large rectangle. Brush with melted margarine [spray with vegetable spray?] and top with filling. Roll into rope and shape. Continue as above.
Poster's Note:
Posted by Marcia Goldberg, Z'L
Nutritional Info Per Serving: N/A
1/4 cup sugar
3 tbsp. dry yeast
2 eggs
1/3 cup oil
2 tsp. salt
8 cups flour
1 egg
2 tbsp. water
1 tsp. sugar
Pinch salt
1. Add raisins and cinnamon to flour before mixing.
I got this recipe from a woman I met while visiting in Pittsburgh. I think her name is Sylvia Butler. This is real easy: I can make it even when I come home exhausted from work. The recipe as written does not need to have "challah" taken (as per a comment from a few days ago) but will need it if doubled. The variation for Rosh Hashanah I saw somewhere but can't remember where. When I make it the challah doesn't last beyond "ha-motsi".