Sorry for the lack of posts, the only sister living far away is Erin and she is in town right now. We have had so much fun together that we have neglected our little blog! She is here for another week…yipee! Back row-Mindy, Mom, Brittany, Amy
Front-Erin, Melanie (holding Eliza who is the ONLY grand daughter with 9 boy cousins!!)
Challah bread or Jewish braided bread usually served on the Sabbath or other holiday. You actually pronounce it “hallah“. Erin shared this recipe with me a couple years ago and it has become a favorite of mine. It is beautiful and surprisingly easy to make. It makes a perfect gift for people. It is a very moist and tender bread. This recipe makes 3 loaves. And it makes fabulous french toast! Yum!
I forgot the egg wash and so brushed melted butter on the hot loaves. Usually it would look shiny from the egg wash.
submitted by Melanie~ The Sisters Cafe
2 Tb SAF yeast (or 3 Tb with other yeasts)
2 cups warm water
½ c. sugar
scant Tb salt
½ c. canola oil
7-8 c. flour
4 or 5 large eggs
Add water to mixing bowl. Sprinkle yeast over water. Then sprinkle sugar, then salt. Let proof. Add oil and 3 cups of flour. Mix together. Add eggs. Mix well. Then add 4 cups of flour. Mix. Add more flour as needed – usually 1 ½ to 2 cups more. Hand knead if mixer didn’t knead enough. Let rise at least 1 hour. Separate into 3 large pieces or 36 small rolls. Divide each piece into three more pieces. Roll into snakes and braid together. Let rise for about 1-2 hours or until almost double in size. Then brush with egg wash (1 egg mixed with 1 Tb water) over bread. Sprinkle with poppy seeds or sesame seeds if you want.
Bake at 350° until done (16-18 minutes)
Number Of Servings:3 loaves