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Pomegranate Challah (P)
Source: PAKA Yeast Producers' newsletter, 1999
Yield: 2 loaves (24 "slices")

7 cups all-purpose flour
1 package Shimrit or 2 tablespoons dry yeast
1 stick margarine (pareve)
3 heaping tablespoons sugar
1 tablespoon salt
2 cups pomegranate juice, *see Note
1-1/2 tablespoons anise seeds (optional)
1 egg for brushing
2 tablespoons sesame, poppy, or anise seeds for sprinkling

Place all ingredients except pomegranate juice in the mixer bowl and mix while gradually adding the juice. Continue mixing for 5 minutes until the dough is soft and dry.

Divide the dough into 2 parts, roll each part into a rope and make a spiral, tucking end of rope under. Let rise in a warm place for an hour, brush with egg and sprinkle sesame, poppy or anise seeds. Bake in moderate-high heat (375°F/190°C) until the challa is a shiny golden-brown.

*To make the juice: Take 6 ripe pomegranates, the reddest you can find. Separate the seeds and crush them in a food processor or blender for 10 seconds. Strain into a jug and put aside for an hour. Use only the clear liquid on top and throw away the dregs.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: 192 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 33g Carbohydrate; 8mg Cholesterol; 317mg Sodium