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Water Challah II (P, TNT)
Source: Self (adapted several recipes)
Serves: 8 medium loaves

5 lb. bread flour
4 tsp. salt
1-1/3 cup sugar (if you like it sweeter you can use more)
1 cup oil
6 tbsp. yeast
5-1/2 cup warm water

Dissolve yeast in water with a pinch of sugar. Add to rest of ingredients mix until you have a nice smooth dough.

Let rise about 1 hour. Shape into challah and let rise another 30-45 minutes more then bake at 350°F about 20-30 minutes depending on the size of your challah. Then enjoy.

Poster's Notes:
I usually weigh my dough. I'm really not a perfectionist, but I like them all to look the same and I get 8 medium challahs. I use 1-1/4 lbs. of dough. I bought some oval challah pans in NY and they come out great in them. The medium size loaf pans will make 8 of them. The disposable foil pans you need to use less. They are much smaller than the real ones.

Marilyn Jacobs says: Some time ago, someone suggested substituting pineapple juice for some of the water for color and flavor.

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

Posted by Shulie Gutmann

Nutritional Info Per Serving: N/A