Print: Challah in a Hurry

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!

Prep

21 min

Cook

76 min

Servings

Difficulty

Hard

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.
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.
5 Bake in a preheated 325-degree F (165-degrees C) oven for 20 to 30 minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/challah-in-a-hurry