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Challah w/Potato Water (P, TNT)
Source: Unknown
Yield: 1 Challah

1 cup potato water (water that potatoes have been cooked in)
1 cup water
4 tablespoons shortening
4 tablespoons sugar
2 teaspoons salt
2 eggs
2 packages or 2 tablespoons of fast rising active dry yeast
4-1/2 cups all-purpose flour
1 beaten egg or replacement
Sesame or poppy seeds

Mix and heat up water, potato water, sugar, and shortening.

In another bowl, mix 3-1/2 cups of flour, salt and dry yeast. When the yeast mixture bubbles up in about five minutes, mix together both dry and wet ingredients and then add 2 eggs.

Knead in the remaining 1 cup of flour. Vigorously knead dough for at least 5 minutes. Dough should be smooth.

Cover the dough with a wet towel or large plastic bag. Raise it in a high place or in an unheated oven away from drafts, until doubled for about 30 or 40 minutes.

Divide dough into three; roll out into strands and braid. Let rise for 1/2 hour.

Mix beaten egg with honey and spread over bread. Sprinkle sesame or poppy seeds over the bread.

Put in the oven on 400°F until golden brown for about 30 to 40 minutes.

Variations: For an egg-free variant add turmeric or saffron and 5 tablespoons of sugar. Or use 1-1/2 tablespoons of egg substitute. Coat loaves in egg-free mayonnaise or vanilla or margarine.

Poster's Notes:
Here are some tips for bread baking that might help you:

Always check the best before date on the yeast.

Wrap the dough in a plastic bag or a damp cloth while it is rising.

Raise it away from drafts. Inside an unheated oven, on top of the fridge are both good places.

You can raise dough in a refrigerator overnight and then bake it the next morning.

You can freeze it after the first rising and thaw it out to use the next day.

How fast dough rises depends on your altitude, the moisture and temperature of the air as well as the type of yeast used.

I find potato water makes a big difference in the taste.

Posted by Devy Stone

Nutritional Info Per Serving: N/A