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Posted By elizabeth On May 24, 2009 @ 10:00 am In Shabbos Recipes | 3 Comments
4 rounded teaspoons yeast
4 cups warm water
1 cup sugar
2 tablespoons salt
1 cup oil
about 14 cups flour
Proof yeast in warm water. Add sugar while still proofing. Whisk in eggs and oil. Slowly add salt and flour, 3-4 cups at a time and mix. Keep mixing until dough is no longer sticky and has a nice smooth elastic feel. Knead for a few minutes. Sprinkle a few drops of oil in bowl and roll dough in it. Cover with a towel and allow to rise for 2 hours. Punch down and braid. Place on greased cookie sheets or in greased loaf pans or round pans. Cover again and allow to rise for another hour. Preheat oven to 375 degrees. Bake for about 35 minutes until golden brown. Remove from pans and cool on wire racks. Makes 4 -6 loaves. Freezes nicely.
Optional crumb topping:
1 cup sugar
1 cup flour
½ cup margarine, cut into pieces
Crumble together with a pastry blender or fork. Sprinkle on top of challah before baking. Remainder can be stored in the freezer.
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URL to article: http://www.gourmetkoshercooking.com/2009/05/challah/
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