Challah

 

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#1 with bread machine  #2 without bread machine

#1           2 1/4 tsp. Dry active yeast (this is less than 2 packages, so use a                  measuring spoon. If doing it manually, use two packages

3 C bread flour

2 tsp. margarine

2 Tbl honey

1 Tbl. sugar

2 eggs

3/4 C water (tap water at room temperature, unless you are doing this manually)

poppy seeds or sesame seeds

Put all ingredients in bowl of bread machine in the order listed (If your machine has you using the yeast last, do it this way.).

Only use 3/4 of the eggs and reserve the rest for later.

Put machine on dough setting.

When cycle is over, take out dough and place in a large bowl. Let stand covered in a warm area for 1/2 hour to 1 hour.

Continue below with kneading.

#2 #2            Put the two packages of yeast in a bowl and add 3/4 C of WARM                   water. If the water is too hot, the yeast will not work. That water                   should be about 110 degrees.

Stir slowly until the yeast is dissolved and it begins to work (you will see all the bubbles).

Add the margarine, the honey, the eggs and the sugar and mix well. (use all the eggs).

Add the flour a little at a time and mix. You could use a mixer with a dough hook. Keep adding the flour until the mixture clumps up into a ball. It should be semi-dry. If doing this by hand, keep adding flour (even if you use more than the 3 cups) until the dough is semi-dry. You will have to mix with your hands.

Place the dough in a covered floured bowl and let stand in a warm place for 1-2 hours until doubled in bulk.

KneadingKneading  #1 and #2

Cut the dough into two sections.

Cut each section into three smaller sections.

Shape each third into a strand. The strand should be about 6 inches long but not too thin.

Braid together three of the strands.

Do the same for the second three strands and place on two cookie sheets sprayed with non-stick spray.

Place in a warm place for 2-3 hours until the dough is doubled in bulk.

Place in a 350 degree oven for 5-10 minutes until the outside begins to get hard.

Take the reserved egg (or crack a new one) and mix well. Brush the outside of the challot with the egg, and then sprinkle with poppy seeds or sesame seeds.

Put back in oven for 20-30 minutes until the top and bottom of the challot is a golden brown.