This challah recipe with quick-rise yeast is a sweeter, richer challah that is great for Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!
Ingredients
- 1.5 cups warm water , 110 degrees F/45 degrees C
- 1 cup margarine , melted
- 0.75 cups white sugar
- 3 egg , beaten
- 4.5 teaspoons active dry yeast
- 1 teaspoon salt
- 7.5 cups bread flour
- 1 egg , beaten
- 2 tablespoons poppy seeds , Optional
- 2 tablespoons sesame seeds , Optional
Instructions
-
1
In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs.
-
2
In a large bowl, mix together yeast, salt, and 7 cups of flour. Gradually stir in liquid ingredients, and mix until dough holds together.
-
3
Knead dough on a floured surface with remaining flour until smooth.
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4
Split dough into 2 large pieces. Split 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
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5
Bake in a preheated 325-degree F (165-degrees C) oven for 20 to 30 minutes.
Nutrition Facts
Per serving
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