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Water Challah I (P, TNT)
Source: Lubavitch Women's cookbook "Spice and Spirit"
Yield: 3 loaves

2 envelopes dry yeast
2-3/4 cups warm water
2 tablespoons sugar
3 tablespoons oil
1 egg plus 1 egg white
1 tablespoon salt
9 cups flour

1 egg yolk plus 1 tablespoon water
poppy seeds

In a large bowl, sprinkle yeast over warm water. Add sugar and let stand until yeast starts to bubble.

Add oil, egg, egg white, salt, and 3 cups flour. Beat with a wooden spoon. Add remaining flour one cup at a time until dough can be kneaded. Knead dough 5 minutes on a floured surface until smooth and elastic.

Lightly flour dough and place in a clean bowl; cover and let rise in a warm place until doubled in bulk, 1-2 hours.

Knead again for 4 to 5 minutes.

Separate challah without a blessing [see Archivist's Note below], divide dough into three portion and shape into loaves. Place in lightly greased and floured pans. Let rise, covered, until doubled in bulk, 1/2 hour.

Preheat oven 350°F.

Mix egg yolk and water, and brush on loaves. Sprinkle with poppy seeds. Bake for approximately 35-45 minutes or until brown. Remove from pans and cool on racks.

Archivist's Note: For more information on separating challah, click here: When You Need To Knead: A Guide to Hafrashas Challah

Posted by Eliane Dreissen

Nutritional Info Per Serving: N/A