Classic Challa
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 1 ¾ | cups |
water
warm |
|
| ⅛ | cup |
sugar
|
|
| ¾ | tablespoon |
salt
|
|
| 7 | cups |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | x |
poppy seed
or sesame seeds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 414 | ml |
water
warm |
|
| 3E+1 | ml |
sugar
|
|
| 11 | ml |
salt
|
|
| 1.7 | l |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 1 | x |
poppy seed
or sesame seeds |
*
|
Directions
Disolve Yeast in warm water in large bowl.
When dissolved, add sugar, salt and HALF the flour.
Mix well.
Add eggs and oil, then slowly stir in most of remaining flour.
Dough will be quite heavy, add a little water and beat until dough starts to pull away from sides of bowl.
Turn out onto well floured surface and knead for about 10 min.
Add only enough flour to keep dough manageable, knead until dough is smooth and elastic.
Place dough in large oiled bowl, turn so top gets oiled also.
Cover with damp towel and let rise in warm place for abt. 2 hours, punching down every 20 minutes.
Divide dough into three parts, shape into loaves(or twist),place in well greased loaf pans or baking sheets.
Let rise until double in bulk. Preheat oven to 375 degr.
F. Brush tops of loaves with beaten Egg and sprinkle with seeds. Bake for 30 to 45 minutes; or until brown.
Remove from oven and cool on rack.
