Challah (Jewish Egg Bread)

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* Exported from MasterCook *

 

Challah (Jewish Egg Bread)

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 131

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 packages active dry yeast

1/4 cup canola oil

3 tablespoons honey

3 1/2 cups unbleached white flour -- up to 4

2 cups whole wheat flour

1 1/2 teaspoons salt

2 eggs -- beaten

egg white -- for glazing top

poppy or sesame seeds -- for topping

 

Makes 2 loaves

 

Challah is eaten at many Jewish holidays, but this moist egg bread is a

must for Rosh Hashanah. It's traditional to eat it, not surprisingly,

spread with honey. This bread is not usually made with whole wheat, but I

have added some to this version for more flavor and body, and it works well.

 

Combine the yeast with 1/2 cup of warm water. Let stand for 8 to 10

minutes, or until dissolved. Stir in the oil, honey, and another 1 1/2

cups of warm water.

 

Combine the flours and salt in a large mixing bowl. Make a well in the

center and pour in the wet mixture and the beaten eggs. Work together,

first with a wooden spoon, then with hands. Add additional flour until the

dough loses its stickiness.

 

Turn the dough out onto a well-floured board. Knead for 8 to 10

minutes. Place in a floured bowl, cover with a tea towel, and put in a

warm place to rise until doubled in bulk, about 1 1/2 hours.

 

Punch the dough down and divide into 2 parts. Divide each part into 3

parts. Make long strands, about 1 1/2 inches in diameter, from each

part. Attach 3 strands at one end by pinching together. Braid the strands

and pinch together at the bottom. Place on a lightly floured baking sheet

and let rise until doubled in bulk again, about 1 to 1 1/2 hours.

 

Brush the tops of the braids with egg white and sprinkle with sesame or

poppy seeds. Bake in a preheated 350-degree oven for about 45 minutes, or

until the tops are golden and the loaves feel hollow when tapped. Cool on

a rack.

 

Per 3/4-inch-thick slice: Calories: 159, Carbohydrate: 26 g, Total fat: 3

g, Cholesterol: 21 g, Protein: 5 g, Sodium: 168 mg

 

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