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1 tsp. sugar
Egg Wash:
Combine sugar, yeast, and water. Allow to stand.
In another bowl, mix flour, salt, shortening, sugar, eggs, and warm water. Mix well and add first mixture until it is a sticky mass. Set aside for three hours. Every half-hour stir with wooden spoon. [My note: I have forgotten to do so at times, and it never has seemed to affect the end result.] Do not cover.
Turn out on well-floured board. Divide into 3 parts, and then divide each part into 3 or 4 strands. Braid into challot. Set into three 5"x9" greased and lightly floured Pyrex pans [my note: or simply braid loaves and place on lightly greased baking sheets]. Allow to rise until finger depression holds. Brush with egg wash and seeds.
Bake at 350°F for 40 minutes.
Poster's Notes:
Using quick-rising yeast cuts the rising time in half.
This recipe is good for babka too. One possibility is to use about 2-4 cups of the mixture (depending on the size babka you want) and roll it out. Sprinkle with chocolate chips or a raisins-nuts-and-cinnamon mixture. Roll the dough up into a tube and pinch the ends together to form a circle. Brush with egg wash and more cinnamon sugar. Bake as above. Cool and frost with a thin chocolate frosting instead of the raisins-nuts-and-cinnamon mixture if using chocolate chips.
Posted by Sandy Loeffler
Nutritional Info Per Serving: N/A
2 package dry yeast (each package equals 1/4 oz. or 7g)
1/2 cup water
8 cups unsifted flour
1 tsp. salt
1/2 cups shortening, melted, or oil
3/4-7/8 cups sugar (depending on how sweet you like your challah)
3 eggs
2 cups warm water
1 egg
1/2 cup water
sesame and/or poppy or caraway seeds, optional
I've used egg-yolk substitutes in this recipe and find that at least one of the eggs should not be replaced. I.e., use a 1/2-cup of the substitute for two eggs plus one whole egg.