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    Challah Bread

    3:33 PM, Oct 12, 2006   |    comments
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    Traditional Sarah Jacobson’s Challah (Passed on by Trudy Jacobson) In glass bowl mix: 5 packages yeast (I like rapid rise) ¾ cup tepid water (not too warm) 1 tbs. sugar In largest mixer bowl mix: 1 cup sugar 2 tbs. salt ¾ cup oil 1 ½ cups very hot water (Mix thoroughly until sugar dissolves) 1 ½ cups very cold water When it cools add 5 large eggs beaten Turn on mixer and add yeast mixture to egg mixture and begin to stir in flour, stirring and adding flour until an entire five pound bag has been used. (At some point, it will have to leave the electric mixer bowl. Beat it like a batter and then pour into a larger bowl or pot continuing to add flour. I use my hands for final gates) Remove the large bowl and knead on floured board about 5 minutes. Allow dough to rest a few minutes and knead again. Place in large bowl. (I oil sides and top of dough lightly to keep moist) and cover with damp cloth and allow to rise in warm place. When dough doubles (about an hour or longer—less time with rapid rise) punch it down and let it rise again about half as long. Form into loaves, twisted or regular (or rolls) and allow to rise until smooth. Brush tops of loaves with mixture of egg and honey and sprinkle with sesame seeds and bake on greased pan at 350 degrees about 20 minutes until golden brown. Bagels can also be formed. Allow them to rise and then droop into water just under boiling point for about 30 seconds, then bake. Butter and serve! Yummy!

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