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Challah, Eggless II (P, TNT)
Source: Tweeta Sebag
Yield: 2 loaves

1kg (2.2 lbs.) flour
1 tsp. salt
Up to 1/2 cup sugar, to taste
1/2 cup oil
2-1/2 cups water
2 tbsp. dried yeast

Mix the salt into the flour so that it doesn't come into contact with the yeast. Add the rest and knead. I use my Kitchen Aid for approximately 4 minutes.

Place in a greased bowl and turn to oil on all sides. Place inside a clean plastic bag (from the supermarket) and tie it closed. Leave to rise approximately one hour.

Divide dough into two.

Divide each section into six balls. Roll with a rolling pin into a rectangle and then form into ropes. Braid (for 6 stranded challah).

The easiest way for me to remember how to braid is to form the strands into two arms and two sets of legs. An arm goes down in between both sets of legs, and the opposite outer leg comes up. Arm down, leg up until the end, when I tuck the leftovers under.

Brush immediately after braiding with egg and sprinkle with mixture of sesame seeds, poppy seeds and flax seeds.

Bake until richly browned, approximately 25 minutes.

Poster's Notes:
I received this recipe at a challah baking seminar given by Tweeta Sebag in memory of her son who was killed in a terrorist attack. She gave the seminar at a conference called "Binyan Shalem" which takes place every summer in Jerusalem. Approximately 5000 women attended and it was unbelievable.

Since attending her seminar, I have been baking challot almost every week. I feel a real connection to Jewish women going back thousands of years.

Posted by Helaine Ring

Nutritional Info Per Serving: N/A