Ingredients
-
-
3 1/2
-
3 1/2
-
2
-
1
-
1/2
-
1
-
1/2
-
2
-
-
-
-
-
-
Directions
Famous Challah,Since I’ve been making these Challah’s my family refuses those bought in the Bakery & whenever we’re invited for a holiday meal somewhere else, the only request is…please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first–yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!,I’ve made this recipe a few times following the directions and the challah was great. If I want to make one large loaf instead of the 2 per directions, how long would I cook it for?,If use a warm oven for the dough to rise, what temp should it be?
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Steps
|
1
Done
|
First Measure Out All Your Ingredients. |
|
2
Done
|
Now from the 1/2 of Cup Sugar Take 1 Tablespoon of the Sugar & Combine It With the Yeast& Warm Water (you Know You Have the Right Temperature of Warm Water When It's the Same Temperature as the Inside of Your Wrist). |
|
3
Done
|
I Let My Mixer Bowl Which Is Metal (kitchen Aid) Sit in a Hot Water Bath While the Yeast Dissolves, 10 Minutes. |
|
4
Done
|
After the Yeast Has Dissolved (it's Nice & Foamy) Add to It the Rest of the Sugar, Salt & 3 1/2 Cups Flour. |
|
5
Done
|
Mix Well (use the Bread Hook). |
|
6
Done
|
Add Egg (already Beaten) & Oil. |
|
7
Done
|
Slowly Start Mixing in Most of the Remaining 3 1/2 Cups of Flour. |
|
8
Done
|
the Dough Will Become Quite Thick. |
|
9
Done
|
When the Dough Pulls Away from the Sides of the Bowl, Turn It Onto a Floured Surface& Knead For Approximately 10 Minute. |
|
10
Done
|
Add Only Enough Additional Flour to Make Dough Manageable. |
