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Food Processor Challah (P, TNT)
Source: The Kennereth Cook Book
Yield: 1 challah

1 tbsp. yeast
1 cup warm water
1 tbsp. sugar
1 500mg crushed up Vitamin C tablet
3 cups plus 2tbsps. flour
1/4 to 1/2 cup sugar (I use 1/2 and it tastes like cake)
1 tbsp. coarse kosher salt
1/2 cup golden raisins (optional)
1/4 cup oil
1 egg
Egg for wash

Proof first four ingredients in 2-cup Pyrex cup.

In the work bowl place flour, sugar and salt.

In a 1-cup Pyrex cup blend oil and egg.

Once the yeast has proofed, start the food processor and through the feed tube slowly add the yeast and egg/oil mixtures. Add up to another 3 to 4 heaping tablespoons of flour until the right consistency. Let the machine knead the dough for an additional two minutes until smooth and elastic. Add in raisins if using at the end so they won't be chopped up.

Place in a greased bowl, cover with a damp cloth and place in a warm place to double in size approximately 2 hours.

Punch down and shape. Cover and let rise one hour and glaze with egg wash. Bake at 375°F for 30 to 40 minutes.

Posted by Carol Alter

Nutritional Info Per Serving: N/A