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No Knead Challah II (P, TNT)
Source: A Centennial Chapter, Southfield, Michigan area, B'nai B'rith Recipe Collection
Serves: 12

1 stick margarine
1/2 cup sugar
2 teaspoons salt
2 cups boiling water
2 packages yeast
3-4 tablespoons warm water
8 cups Wondra flour
3 eggs

Put margarine, sugar, and salt in large bowl of electric mixer with the 2 cups boiling water. At the same time, dissolve yeast in warm water; let cool about 10 minutes. Combine both mixtures. Add l/2 of the flour and all the eggs. Mix for 4 minutes with beaters. Add the remaining flour and mix well by hand [unless your mixer has a dough attachment].

Cover with towel and let rise at room temperature for 1 hour, or in refrigerator overnight until needed. [It will rise in the refrigerator.] When ready to use punch out air and make into loaves or twisted shape and put in greased pans. Paint tops of loaves with beaten egg [a fourth egg]

Let rise again for 1 hour. Bake at 375°F for 30 minutes until brown and loaves sound hollow when tapped.

Poster's Notes:
For Rosh Hashanah, I add golden raisins and bake it in a round pan with a little thingy on the top.

Posted by Faygie

Nutritional Info Per Serving: N/A